A Scotsman's Shepherd Pie

Yes, shepherd's pie is predominantly thought of as Irish or British. But since I'm Scottish, I thought I'd give it a unique twist to suit my ancestral tastes. The use of lamb, the smoky, heather taste of Guinness® Draught (Irish, I admit), and the topping of sharp Cheddar and smoked paprika give this version its unique, smoky-sweet flavor.


Cuisine · European · UK and Ireland · Scottish


Prep Time: 45 mins
Cook Time: 25 mins
Total Time: 1 hrs 15 mins
Additional Time: 5 mins
Servings: 8
Yield: 8 servings

Ingredients

Ingredients List

  • 5 cups mashed, boiled potatoes

  • ½ cup sour cream

  • 2 ounces cream cheese

  • 2 tablespoons butter, softened, divided

  • 1 egg yolk

  • ½ teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • 1 ½ teaspoons olive oil

  • 1 pound ground lamb

  • 1 pinch salt and ground black pepper to taste

  • 1 (16 ounce) can stewed tomatoes with juice, chopped

  • 1 small onion, chopped

  • 1 small carrot, peeled and chopped

  • ½ cup peas

  • 1 cup Irish stout beer (such as Guinness®)

  • 1 cube beef bouillon

  • 1 tablespoon all-purpose flour

  • 1 tablespoon Worcestershire sauce

  • ¾ cup shredded sharp Cheddar cheese

  • 2 teaspoons chopped fresh parsley

  • 2 teaspoons smoked paprika


Directions

  1. Stir potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth.

  2. Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb, reduce heat to medium, and cook, stirring frequently, until browned and crumbly, 4 to 5 minutes. Pour off excess grease and season lamb with salt and black pepper to taste.

  3. Stir tomatoes with juice, onion, and carrot into ground lamb; simmer until vegetables are tender, 5 to 10 minutes. Add peas, reduce heat to low, and cook, stirring frequently, until peas are warmed, 2 to 3 minutes.

  4. Heat beer in a saucepan over medium heat; add beef bouillon. Cook and stir beer mixture until bouillon is dissolved, about 5 minutes.

  5. Heat remaining 1 tablespoon butter in a separate pan over medium-low heat until sizzling. Whisk flour into butter until thick and paste-like, about 1 minute. Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into lamb mixture and simmer until mixture is thickened, at least 5 minutes.

  6. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a 9x12-inch baking dish.

  7. Pour lamb mixture into the prepared baking dish. Carefully spoon mashed potatoes over lamb mixture, covering like a crust. Sprinkle Cheddar cheese, parsley, and paprika over mashed potatoes.

  8. Broil in the preheated oven until crust is browned and cheese is melted, 4 to 5 minutes. Cool for about 5 minutes before serving.

Cook's Notes:

If using instant potatoes, use a quality brand like Honest Earth(R) All Natural Creamy Mash.

Smoky sharp Cheddar works best.


Nutrition Facts (per serving)

Nutrition Facts
386 Calories
21g Fat
30g Carbs
17g Protein


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