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
Scale
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.