Introduction: Craving a Hearty, Comforting Dish with a Scottish Twist?
Ever wanted to serve a warm, savory dish that wraps you in cozy comfort like a Highland breeze? A Scotsman’s Shepherd Pie is the perfect recipe! This rich, flavorful twist on classic shepherd’s pie combines tender ground lamb, a tangy Guinness-infused gravy, and creamy mashed potatoes topped with melted Cheddar. Ideal for family dinners, chilly evenings, or impressing guests with a Scottish-inspired meal, it’s sure to be a hit. Ready to make a healthy, delicious dish that’s as satisfying as it is easy? Let’s dive into this mouthwatering recipe!
Overview: Why A Scotsman’s Shepherd Pie is Special
A Scotsman’s Shepherd Pie is a comforting, hearty dish that elevates traditional shepherd’s pie with bold flavors and a touch of Irish stout. It’s a one-dish wonder that’s perfect for sharing. Here’s why it’s so special:
- Time Requirement: About 20 minutes prep, 30 minutes cooking, for a total of around 50 minutes.
- Difficulty Level: Medium. Easy to assemble, but requires a few steps for the filling, gravy, and topping.
- Why It’s Unique: The Guinness stout and Worcestershire sauce add a deep, tangy flavor to the lamb filling, while the creamy mashed potato topping, enriched with sour cream and cream cheese, creates a luscious crust. The sharp Cheddar and smoked paprika give it a Scottish flair with a smoky, cheesy finish.
This recipe is hearty, versatile, and can be made healthier with simple tweaks. Let’s get cooking!
Essential Ingredients
This recipe serves 8 and uses wholesome ingredients to create a rich, comforting dish. Here’s what you’ll need for the original (1x) recipe:
- For the Mashed Potato Topping:
- 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
- For the Lamb Filling:
- 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
- For the Topping:
- ¾ cup shredded sharp Cheddar cheese
- 2 teaspoons chopped fresh parsley
- 2 teaspoons smoked paprika
Why These Ingredients Matter
- Mashed Potatoes: Create a creamy, comforting crust that seals in the filling.
- Sour Cream and Cream Cheese: Add richness and tang to the potato topping.
- Butter and Egg Yolk: Make the potatoes smooth, golden, and slightly crispy when broiled.
- Ground Lamb: Traditional for shepherd’s pie, offering a rich, savory flavor.
- Stewed Tomatoes, Onion, Carrot, Peas: Provide a hearty, veggie-packed base for the filling.
- Guinness Stout: Adds a deep, malty flavor to the gravy, giving it a Scottish touch.
- Beef Bouillon and Worcestershire Sauce: Enhance the umami and savory depth of the filling.
- Cheddar, Parsley, Paprika: Add a cheesy, smoky, and colorful finish to the dish.
Substitutions and Variations
- Ground Lamb: Swap with ground beef (for cottage pie), turkey, or lentils for vegetarian.
- Potatoes: Use sweet potatoes or cauliflower mash for a lower-carb option.
- Sour Cream/Cream Cheese: Substitute with Greek yogurt or mascarpone for a similar creamy texture.
- Guinness: Replace with beef broth or a non-alcoholic stout for an alcohol-free version.
- Peas: Use green beans, corn, or mixed frozen veggies.
- Flour: Swap with cornstarch or gluten-free flour for a gluten-free gravy.
- Cheddar: Use Gouda, mozzarella, or skip for a lighter dish.
- Spicy Kick: Add ½ teaspoon red pepper flakes or a dash of hot sauce to the filling.
Step-by-Step Instructions
Making A Scotsman’s Shepherd Pie is straightforward, with layers of flavor coming together in a cozy dish. Follow these steps for a perfect pie every time!
Step 1: Prep the Ingredients
- Boil and mash 5 cups potatoes.
- Chop 1 small onion, 1 small carrot, and 1 (16-ounce) can stewed tomatoes.
- Measure out ½ cup peas, ¾ cup shredded Cheddar, and 2 teaspoons parsley.
- Preheat the oven’s broiler and set a rack 6 inches from the heat source.
- Grease a 9×12-inch baking dish.
Tip: Prep veggies while the potatoes boil to save time.
Step 2: Make the Mashed Potato Topping
- In a large bowl, mix 5 cups mashed potatoes, ½ cup sour cream, 2 ounces cream cheese, 1 tablespoon softened butter, 1 egg yolk, ½ teaspoon kosher salt, and ½ teaspoon black pepper until smooth.
Tip: Use a fork or potato masher for a creamy, lump-free texture.
Step 3: Cook the Lamb Filling
- Brown Lamb: In a cast iron skillet or nonstick pan, heat 1 ½ teaspoons olive oil over medium-high heat. Add 1 pound ground lamb, reduce heat to medium, and cook, stirring, until browned and crumbly, 4-5 minutes. Drain excess grease and season with a pinch of salt and black pepper.
- Add Veggies: Stir in chopped stewed tomatoes with juice, 1 chopped onion, and 1 chopped carrot. Simmer until veggies are tender, 5-10 minutes.
- Add Peas: Stir in ½ cup peas and cook on low until warmed, 2-3 minutes.
Tip: Break up the lamb as it cooks for an even texture.
Step 4: Make the Gravy
- Heat Beer: In a saucepan, heat 1 cup Guinness stout over medium heat. Add 1 beef bouillon cube and stir until dissolved, about 5 minutes.
- Make Roux: In a separate pan, melt 1 tablespoon butter over medium-low heat. Whisk in 1 tablespoon flour and cook until thick and paste-like, about 1 minute.
- Combine: Stir the beer-bouillon mixture and 1 tablespoon Worcestershire sauce into the flour mixture. Cook, stirring, until the gravy is smooth and thickened, 2-3 minutes.
Tip: Whisk constantly to avoid lumps in the gravy.
Step 5: Combine and Assemble
- Add Gravy: Stir the gravy into the lamb mixture and simmer until thickened, at least 5 minutes.
- Layer in Dish: Pour the lamb mixture into the greased 9×12-inch baking dish, spreading evenly.
- Top with Potatoes: Carefully spoon the mashed potato mixture over the lamb, spreading it like a crust to cover completely.
- Add Toppings: Sprinkle ¾ cup shredded Cheddar, 2 teaspoons chopped parsley, and 2 teaspoons smoked paprika over the potatoes.
Tip: Use a spatula to spread the potatoes evenly for a smooth, golden crust.
Step 6: Broil
- Broil under the preheated broiler until the crust is browned and the cheese is melted, 4-5 minutes. Watch closely to avoid burning.
Tip: Rotate the dish if needed for even browning.
Step 7: Serve
- Let the pie cool for 5 minutes before serving to set the layers.
Assembly: Building the Perfect Scotsman’s Shepherd Pie
Assembling A Scotsman’s Shepherd Pie is all about layering rich flavors for a comforting dish. Here’s how to put it together:
- Create the Filling: Brown lamb with veggies and simmer in a tangy Guinness gravy for a hearty base.
- Top with Potatoes: Spread creamy mashed potatoes over the filling to seal in the flavors.
- Finish with Flair: Add Cheddar, parsley, and paprika for a cheesy, smoky, colorful crust.
Presentation Tips:
- Serve in the baking dish for a rustic, family-style look, or scoop into bowls for individual portions.
- Garnish with extra parsley or a sprinkle of paprika for a vibrant finish.
- Pair with a green salad, crusty bread, or roasted veggies for a complete meal.
- Use a colorful casserole dish to highlight the golden crust and cheesy topping.
Storage and Make-Ahead Tips
A Scotsman’s Shepherd Pie is great for leftovers or prepping ahead. Here’s how to keep it fresh:
- Storing Leftovers:
- Cool completely, then store in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a 350°F oven, covered, for 15-20 minutes, or microwave individual portions for 1-2 minutes.
- Make-Ahead Tips:
- Filling: Cook the lamb filling and gravy up to 2 days ahead; refrigerate.
- Potatoes: Prepare mashed potatoes up to 1 day ahead; refrigerate and reheat slightly before spreading.
- Assembly: Assemble the pie (without broiling) up to 1 day ahead, cover, and refrigerate. Broil when ready to serve.
- Freezing: Freeze the assembled (unbroiled) pie for up to 2 months. Thaw in the fridge overnight, then bake at 350°F for 20-25 minutes before broiling.
Tip: Add a splash of broth when reheating to keep the filling moist.
Recipe Variations
A Scotsman’s Shepherd Pie is versatile and easy to customize. Here are some fun twists:
- Vegetarian: Swap lamb for lentils or mushrooms and use vegetable broth instead of Guinness.
- Low-Carb: Use cauliflower mash instead of potatoes.
- Spicy Version: Add ½ teaspoon red pepper flakes or a diced jalapeño to the filling.
- Cheesy Overload: Mix ½ cup Cheddar into the potatoes and sprinkle more on top.
- Gluten-Free: Use gluten-free flour or cornstarch for the gravy and ensure Worcestershire sauce is gluten-free.
- Veggie-Packed: Add zucchini, green beans, or mushrooms to the filling.
Tip: Keep the Guinness and Worcestershire for that authentic Scotsman’s flavor.
Conclusion: Savor Your Scotsman’s Shepherd Pie!
You’ve just made A Scotsman’s Shepherd Pie—a hearty, flavorful dish that’s perfect for any cozy occasion! This recipe is comforting, versatile, and easy to customize. Whether you enjoy it as a family dinner or a make-ahead meal, it’s sure to warm hearts and bellies. Scoop out a portion, enjoy the cheesy, creamy topping, and savor the rich filling. What’s your favorite shepherd’s pie twist? Share your ideas in the comments, and happy cooking!
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A Scotsman’s Shepherd Pie
Description
Ever wanted to serve a warm, savory dish that wraps you in cozy comfort like a Highland breeze? A Scotsman’s Shepherd Pie is the perfect recipe! This rich, flavorful twist on classic shepherd’s pie combines tender ground lamb, a tangy Guinness-infused gravy, and creamy mashed potatoes topped with melted Cheddar.
Ingredients
This recipe serves 8 and uses wholesome ingredients to create a rich, comforting dish. Here’s what you’ll need for the original (1x) recipe:
- For the Mashed Potato Topping:
- 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
- For the Lamb Filling:
- 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
- For the Topping:
- ¾ cup shredded sharp Cheddar cheese
- 2 teaspoons chopped fresh parsley
- 2 teaspoons smoked paprika
Why These Ingredients Matter
- Mashed Potatoes: Create a creamy, comforting crust that seals in the filling.
- Sour Cream and Cream Cheese: Add richness and tang to the potato topping.
- Butter and Egg Yolk: Make the potatoes smooth, golden, and slightly crispy when broiled.
- Ground Lamb: Traditional for shepherd’s pie, offering a rich, savory flavor.
- Stewed Tomatoes, Onion, Carrot, Peas: Provide a hearty, veggie-packed base for the filling.
- Guinness Stout: Adds a deep, malty flavor to the gravy, giving it a Scottish touch.
- Beef Bouillon and Worcestershire Sauce: Enhance the umami and savory depth of the filling.
- Cheddar, Parsley, Paprika: Add a cheesy, smoky, and colorful finish to the dish.
Substitutions and Variations
- Ground Lamb: Swap with ground beef (for cottage pie), turkey, or lentils for vegetarian.
- Potatoes: Use sweet potatoes or cauliflower mash for a lower-carb option.
- Sour Cream/Cream Cheese: Substitute with Greek yogurt or mascarpone for a similar creamy texture.
- Guinness: Replace with beef broth or a non-alcoholic stout for an alcohol-free version.
- Peas: Use green beans, corn, or mixed frozen veggies.
- Flour: Swap with cornstarch or gluten-free flour for a gluten-free gravy.
- Cheddar: Use Gouda, mozzarella, or skip for a lighter dish.
- Spicy Kick: Add ½ teaspoon red pepper flakes or a dash of hot sauce to the filling.
Instructions
Making A Scotsman’s Shepherd Pie is straightforward, with layers of flavor coming together in a cozy dish. Follow these steps for a perfect pie every time!
Step 1: Prep the Ingredients
- Boil and mash 5 cups potatoes.
- Chop 1 small onion, 1 small carrot, and 1 (16-ounce) can stewed tomatoes.
- Measure out ½ cup peas, ¾ cup shredded Cheddar, and 2 teaspoons parsley.
- Preheat the oven’s broiler and set a rack 6 inches from the heat source.
- Grease a 9×12-inch baking dish.
Tip: Prep veggies while the potatoes boil to save time.
Step 2: Make the Mashed Potato Topping
- In a large bowl, mix 5 cups mashed potatoes, ½ cup sour cream, 2 ounces cream cheese, 1 tablespoon softened butter, 1 egg yolk, ½ teaspoon kosher salt, and ½ teaspoon black pepper until smooth.
Tip: Use a fork or potato masher for a creamy, lump-free texture.
Step 3: Cook the Lamb Filling
- Brown Lamb: In a cast iron skillet or nonstick pan, heat 1 ½ teaspoons olive oil over medium-high heat. Add 1 pound ground lamb, reduce heat to medium, and cook, stirring, until browned and crumbly, 4-5 minutes. Drain excess grease and season with a pinch of salt and black pepper.
- Add Veggies: Stir in chopped stewed tomatoes with juice, 1 chopped onion, and 1 chopped carrot. Simmer until veggies are tender, 5-10 minutes.
- Add Peas: Stir in ½ cup peas and cook on low until warmed, 2-3 minutes.
Tip: Break up the lamb as it cooks for an even texture.
Step 4: Make the Gravy
- Heat Beer: In a saucepan, heat 1 cup Guinness stout over medium heat. Add 1 beef bouillon cube and stir until dissolved, about 5 minutes.
- Make Roux: In a separate pan, melt 1 tablespoon butter over medium-low heat. Whisk in 1 tablespoon flour and cook until thick and paste-like, about 1 minute.
- Combine: Stir the beer-bouillon mixture and 1 tablespoon Worcestershire sauce into the flour mixture. Cook, stirring, until the gravy is smooth and thickened, 2-3 minutes.
Tip: Whisk constantly to avoid lumps in the gravy.
Step 5: Combine and Assemble
- Add Gravy: Stir the gravy into the lamb mixture and simmer until thickened, at least 5 minutes.
- Layer in Dish: Pour the lamb mixture into the greased 9×12-inch baking dish, spreading evenly.
- Top with Potatoes: Carefully spoon the mashed potato mixture over the lamb, spreading it like a crust to cover completely.
- Add Toppings: Sprinkle ¾ cup shredded Cheddar, 2 teaspoons chopped parsley, and 2 teaspoons smoked paprika over the potatoes.
Tip: Use a spatula to spread the potatoes evenly for a smooth, golden crust.
Step 6: Broil
- Broil under the preheated broiler until the crust is browned and the cheese is melted, 4-5 minutes. Watch closely to avoid burning.
Tip: Rotate the dish if needed for even browning.
Step 7: Serve
- Let the pie cool for 5 minutes before serving to set the layers.
FAQs
Q: Is A Scotsman’s Shepherd Pie healthy?
A: It’s high in protein from lamb and veggies add nutrients, but the cheese and butter add fat. Use lean meat, reduce cheese, or swap potatoes for cauliflower for a lighter option.
Q: Can I use ground beef instead of lamb?
A: Yes! Ground beef makes it a cottage pie, but the flavor will be slightly less rich. Season well.
Q: How do I prevent a soggy potato topping?
A: Ensure the filling isn’t too watery by simmering until thickened, and spread potatoes evenly to seal it.
Q: Can I make this without alcohol?
A: Yes! Replace Guinness with beef or vegetable broth for a similar savory depth.
Q: Can I bake instead of broil?
A: Yes! Bake at 400°F for 15-20 minutes until the topping is golden and bubbly.
Q: Can I freeze shepherd’s pie?
A: Yes! Freeze the assembled (unbroiled) pie for up to 2 months. Thaw in the fridge and bake or broil to finish.