An eight layer take on the classic Irish dish!
step-by-step directions

Carla and Clinton's Shepherd's Pie

  • 2 tablespoons Butter

For the Potato Layer:

  • 2 Russet Potatoes (peeled and sliced 1/8-inch thick on mandolin)
  • Salt and freshly Ground Pepper

For the Meat Layer:

  • 1 pound ground Lamb
  • 2 tablespoons Olive Oil
  • 1/2 Yellow Onion (chopped)
  • 1 clove Garlic (sliced thinly)
  • Salt and Pepper

For the Cheese Sauce:

  • 2 1/2 tablespoons Butter
  • 3 tablespoons All-Purpose Flour
  • 2 cups Milk
  • 1/2 cup Cheddar Cheese (grated)
  • 1/4 cup Stout Beer

For the Pastry:

  • 1 Sheet Puff Pastry (cut to fit a 9x13 casserole)

For the Peas and Carrots:

  • 2 cups frozen Peas
  • 2 Carrots (chopped)
  • 2 tablespoons Unsalted Butter

For the Mashed Potatoes:

  • 1 pound Russet Potatoes
  • 1/2 cup Heavy Cream
  • 4 tablespoons Butter (cut into tablespoon-sized pieces)

For the Cheese:

  • 2 cups Cheddar Cheese (grated)

For the Fried Onions:

  • 1 Onion (sliced paper-thin on a Mandolin)
  • 1 cup Olive or Vegetable Oil
  • 2 tablespoons Unsalted Butter (to grease pan)
step-by-step directions
  • Preheat oven to 350F.  Grease the casserole dish with the 2 tablespoons of butter.
  • For the Potato Layer: Arrange the thinly sliced potatoes on the bottom of the casserole and season with salt and pepper.
  • For the Meat Layer: Heat the olive oil in a large skillet over medium-high heat. Add the onion, and cook until softened, about 3 to 4 minutes.
  • Add the garlic, and cook until fragrant, about a minute.
  • Add the ground lamb, and cook, breaking up, until browned, about ten minutes. Season with salt and pepper. Pour over the sliced potatoes in the casserole pan.
  • For the Cheese Sauce: Heat the butter in a saucepot over medium heat.
  • Add the flour and and beer and whisk together.
  • Add milk and keep whisking until all is integrated. 
  • Add the cheese to the beer mixture and keep whisking until sauce is smooth. Pour over the ground lamb layer in the casserole.
  • For the Pastry: Cut the puff pastry to fit the 9x13-inch casserole.
  • Dock the puff pastry by piercing with holes all over.
  • Bake on a greased sheetpan until golden brown, about 10 minutes. Place on top of cheddar and beer sauce layer.
  • For the Peas and Carrots:  Heat butter in large skillet over medium heat.
  • Add the carrots, season with salt and pepper, and saute until softened, about 5 minutes. Add the peas, cook another 5 minutes. Pour over the puff pastry.
  • For the Mashed Potatoes: Combine peeled, cubed potatoes with 6 quarts of water in a stockpot and bring to a boil. Cook until potatoes are tender, about 20 to 25 minutes.
  • Drain water, add the butter and cream, and mash with a potato masher to desired consistency. Spread over the carrots and peas in the casserole.
  • For the Cheese: Sprinkle the cheese in an even layer over the mashed potatoes. Bake casserole until cheese has melted, about 20 minutes. Remove from the oven and set aside.
  • For the Fried Onions: Meanwhile, in a medium skillet, bring the oil to medium heat. Add the onions, fry until crisp. Transfer to papertowel lined plate.
  • Top the casserole with the fried onions.
Similar categories: Dinner Courses & Meals
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