A old fashioned favorite, this shepherds pie recipe is sure to please
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Irish shepherds pie recipe
Shepherds pie is an old favorite.
In my family, it ranks right up there with mac and cheese for comfort food.This easy shepherds pie recipe is gluten free because it's thickened with cornstarch or tapioca starch instead of flour. It's just as yummy - nobody will ever guess.
I'm not entirely sure how this Irish shepherds pie is different from regular shepherds pie, since it's what I grew up with in England. I think we all have our own variations, so feel free to add your own favorites or change the recipe as you play with it.
Irish shepherds pie recipe
Ingredients
Topping- 8 medium potatoes, peeled and diced
- 1/2 - 1 cup milk or cream (for dairy free, save some cooking water and use it instead)
- 1/4 cup butter
- Salt to taste
- 1 lb extra lean gound beef
- 1 - 2 tablespoons olive oil
- 1 large onion, diced
- 1 large carrot (or 2 small) diced
- 1 stalk of celery, diced
- 2 cloves garlic, crushed
- 1 beef bouillon cube
- 1 - 2 cups frozen mixed vegetables
- 1 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 1 tablespoon cornstarch or tapioca starch
- Optional: 1 teaspoon Italian or other seasoning mix
Directions for Irish shepherds pie recipe
To make the topping:
To make the base:
- Put the peeled, chopped potatoes in a large pot and cover with water. Cook over a medium heat until the potatoes feel soft when pierced with a knife.
- Strain the off the water, reserving some of the liquid for the dairy free version.
- Add the milk and butter (if using) to the potatoes and mash with a potato masher until smooth and creamy. Season with salt to taste. For dairy free, use the reserved water and butter alternative. Set aside.
To make the base:
- In a large, deep fying pan or pot, brown the ground beef over a medium heat until there's no pink left. Set aside.
- Pour about a tablespoon of olive oil into the pan and add your onion, carrot and celery. Saute over a medium-high heat until the onion becomes translucent and the edges start to brown a little. At the last minute, add the garlic and let cook for 30 more seconds or so.
- Reduce the heat to medium. Add the meat back in, along with the bouillon cube, frozen vegetable, spices, salt and pepper. Let the mixture cook until the bouillon cube is dissolved, stirring every so often and breaking up the bouillon cube as you go. Adjust seasonings as desired.
- Measure the cornstarch or tapioca starch into a small glass or cup. Add just enough water to make a watery paste when stirred (about a tablespoon). Pour the starch into the meat mixture and stir until thickened.
- Transfer to a large oven proof baking dish.
- Smooth mashed potaoes on top in a thick, even layer.
- Put into a 350 degree oven and bake for 30 - 40 minutes. Remove the lid and bake for another 10 or 15 minutes so the top browns nicely.
Notes for this Irish shepherds pie recipe
 | If you prefer, use your favorite mashed potato recipe for the topping. For light, fluffy whipped potatoes, mash them by hand and then put them in your stand mixer and continue beating until light and fluffy. |
| For a richer flavor in the dairy free mashed potatoes, peel a garlic clove and add it to the potatoes as they cook. Then just mash it with the rest of the ingredients. |
| Top the shepherds pie with grated cheese such as Parmesan, Romano or golden cheddar. Broil til bubbly. If you're not using cheese and you want a golden topping, dot the potatoes with butter and broil for a few minutes at the end of the cooking time. |
| Some people like to add a sprinkle of nutmeg with the cheese topping. |
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