Irish Shepherd's Pie: Make-Ahead Lamb and Vegetable Bake Under Fluffy Mash for Weeknights

Boil the potatoes in well-salted water for 15 to 18 minutes until completely tender. Drain, let them steam dry for 2 minutes, then mash with the butter and warm milk. Season with salt and pepper.

Serves 6

Ingredients

• 2 1/2 lb russet or Yukon Gold potatoes, peeled and cut into chunks
• 4 tablespoons butter and 1/2 cup warm whole milk
• 1 1/2 lb ground lamb
• 1 large onion, finely chopped
• 2 carrots, diced small
• 2 garlic cloves, minced
• 2 tablespoons tomato paste and 1 tablespoon Worcestershire sauce
• 2 tablespoons all-purpose flour
• 1 1/4 cups beef or lamb stock
• 2 teaspoons fresh thyme leaves (or 3/4 teaspoon dried)
• 1 cup frozen peas
• 1/2 cup grated sharp Irish cheddar (optional)

Instructions

1. Boil the potatoes in well-salted water for 15 to 18 minutes until completely tender. Drain, let them steam dry for 2 minutes, then mash with the butter and warm milk. Season with salt and pepper.
2. While the potatoes cook, brown the lamb in a large skillet over medium-high heat for 6 to 8 minutes, breaking it up. Spoon off all but 1 tablespoon of the fat.
3. Add the onion and carrots and cook 6 minutes until softened. Stir in the garlic, tomato paste and Worcestershire and cook 1 minute.
4. Sprinkle the flour over the meat and stir for 1 minute, then pour in the stock and add the thyme. Simmer 8 to 10 minutes until the sauce is thick and glossy. Stir in the peas and season to taste.
5. Spread the filling in a 9x13-inch baking dish. Spoon the mash over the top, spread it to the edges to seal, and rough up the surface with a fork so it crisps. Scatter with cheddar, if using.
6. To bake now: bake at 400F for 25 minutes until bubbling at the edges and golden on top. Rest 10 minutes before serving.
7. To make ahead: cool, cover and refrigerate up to 2 days, or freeze up to 3 months. Bake from chilled at 375F for 40 to 45 minutes, or thaw overnight before baking.
8. Cottage and shepherd's pies grew up in 18th-century Ireland and Britain as a thrifty way to stretch leftover roast meat under the potato, which had become the staple crop of rural families. By tradition a pie made with lamb or mutton is a shepherd's pie, while beef makes a cottage pie, and it remains one of the most loved cold-weather suppers in Irish homes and pubs.

Nutrition (estimated, per serving)

• Calories: 520 kcal
• Protein: 28g
• Fat: 27g
• Carbohydrates: 41g
• Fiber: 5g
• Sugar: 6g
• Sodium: 610mg