This makes a lovely alternative to the much more common corned beef and cabbage that you may have been planning for St. Patrick's Day dinner.

Recipe Summary

prep:
25 mins
cook:
1 hr 10 mins
total:
1 hr 35 mins
Servings:
8
Yield:
1 9x13-inch casserole
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

    Advertisement
  • Place olive oil and butter in Dutch oven over medium heat. Stir in onion and ground lamb; brown the meat, breaking it up into small crumbles as it cooks, about 10 minutes.

  • Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes.

  • Stir in water and scrape up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes.

  • Remove lamb mixture from heat and stir in peas and carrots until combined.

  • Spread lamb mixture into the bottom of a 9x13-inch baking dish and set aside.

  • Place potatoes into a large pan of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to pan.

  • Mash butter, cayenne pepper, cream cheese, and Irish cheese into the potatoes. Mash until combined and potatoes are smooth. Season to taste with salt and black pepper.

  • Whisk together egg yolk and milk in a small bowl; stir into the mashed potato mixture.

  • Top the lamb mixture in the baking dish with the mashed potatoes and spread evenly to cover.

  • Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.

Nutrition Facts

517 calories; protein 29.2g 58% DV; carbohydrates 37.2g 12% DV; fat 28.3g 44% DV; cholesterol 132.3mg 44% DV; sodium 301mg 12% DV. Full Nutrition
Advertisement

Reviews (398)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/13/2012
O I made this tonight with some provisions using hamburger, beef broth and green beans and carrots because i did not have lamb or peas.Used the directions and all other ingredients. It was fabulous and I deal with a 14 yr old critic who asked for seconds, this alone immediately put this into my favorites recipe box. Thanks John, I enjoy your light hearted humor while cooking, thank you for the flavor of food Read More
(109)

Most helpful critical review

Rating: 2 stars
03/22/2012
ugh! way too greasy for my family. I would drain the meat before adding the flour next time. My family doesn't appreciate intense flavors, so I will cut down on all the spices and use a more mild cheddar in the potatoes. Read More
(18)
509 Ratings
  • 5 star values: 369
  • 4 star values: 103
  • 3 star values: 24
  • 2 star values: 12
  • 1 star values: 1
Rating: 5 stars
03/12/2012
O I made this tonight with some provisions using hamburger, beef broth and green beans and carrots because i did not have lamb or peas.Used the directions and all other ingredients. It was fabulous and I deal with a 14 yr old critic who asked for seconds, this alone immediately put this into my favorites recipe box. Thanks John, I enjoy your light hearted humor while cooking, thank you for the flavor of food Read More
(109)
Rating: 5 stars
03/16/2012
I made this last night also using ground beef and it received rave reviews at dinner. I did use beef broth for the liquid since I had to use ground beef. I thoroughly enjoyed it which is unusual for me. Also hubby adult son and teenage daughter ate it happily-no complaints from anyone! Hurray!! Chef John I enjoyed watching you prepare it that helps me when I am trying something for the first time. Read More
(46)
Rating: 5 stars
03/16/2012
Omg de-lish. Eyeballed ingredents (as we irish do) and it came out perfect. Dubliner cheese works really well w the potatoes. Perfect alternative for those who dont like corned beef. Read More
(39)
Advertisement
Rating: 5 stars
02/10/2013
I've never had a cottage pie that I liked they're always too bland but made this one tonight on a whim just because CJ hardly ever disappoints. I used ground beef and mixed veg omitting rosemary and cinnamon as they seemed more suited to lamb than beef. After tasting the beef mix I wanted to boost the beefy flavor so added 2 teaspoons beef base. Perfect flavor! I was worried that the beef mix was too thick but after baking it was just right. I might add more cheese to the potatoes next time or even toss some in with the beef. The bones of this recipe are great producing a perfect pie that holds together but isn't dry at all. It could be easily adapted to other cuisines using Mexican spices and topping with cornbread or using soy sauce Hoisin sauce and wasabi mashed potatoes for Asian flair. Finally a really really good gluten-free casserole! Thanks Chef. And thanks for a new trick to remove oil from ground meat. I'll never try to drain hot oil again! Read More
(20)
Rating: 5 stars
03/17/2014
This recipe is wonderful.   I have no idea how anyone could call it bland - it is a delightful blend of amazing flavors. Everyone absolutely loved it!   I changed nothing except I had to substitute half a green pepper for half of the onion because I discovered that I only had half an onion in my fridge.  I think it's probably important to be patient when cooking the ground lamb to allow the liquid to evaporate (see the video). The potato topping was to die for - the Dubliner cheese (as opposed to a regular cheddar) added an amazing distinctive flavor.   If you use another meat and a different cheese, it's probably still really good,  but those changes would turn this recipe into something else completely. Read More
(19)
Rating: 2 stars
03/22/2012
ugh! way too greasy for my family. I would drain the meat before adding the flour next time. My family doesn't appreciate intense flavors, so I will cut down on all the spices and use a more mild cheddar in the potatoes. Read More
(18)
Advertisement
Rating: 5 stars
03/20/2012
Excellent! This is truly the traditional shepherds pie. As the allrecipes.com video on this states Shepherds raised sheep not cow hence the use of lamb and not beef and the name "Shepherds Pie. I made this exactly as written and it was delicious. I did make a mushroom gravy to go on top. A great one dish meal; for a crowd or dinner for two with plenty of leftovers! Read More
(13)
Rating: 5 stars
05/01/2012
Great Recipe. I made it exactly to recipe the first time as I always do and saved some customization to my tastes after establishing a baseline. For those of you who made it with beef you ought to try Shepherds pie sometime. Read More
(13)
Rating: 5 stars
03/19/2013
This is one of the best Shepard's Pie's I've had in a long time!! Really liked that you could taste the cinnamon. I also added chopped celery and fresh carrots(note be sure to either cut fresh carrots really small or cook them before hand).I also suggest draining some of the grease from the pan after browning the meat. I think my favorite part of this recipe is the Dubliner cheese it made the potatoes really unique!! Made this for St. Patrick's Day and I will definately make it again though my husband told me it better not be a whole year before we have it for dinner again!! THANK YOU FOR SHARING!! Read More
(12)
Advertisement