Traditional Colonial Shepard’s Pie

Traditional Colonial Shepard’s Pie


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A classic meal that can be found in the colonial towns or in an Irish restaurant can now be found on your kitchen table with this easy recipe.

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Time needed

10-15 min preparation + 1hr15 min cooking

Serving Size / Yield

6-8 servings


  • ½ lb. turnips, peeled and diced
  • 4 Tbs. butter
  • 2 C. beef stock
  • 1/3 C. tomato paste
  • ½ lb. carrots, peeled and diced
  • ½ lb. peas
  • 1 medium onion, peeled and dice
  • 1 tsp. fresh thyme leaves
  • 2 lb. boneless leg of lamb, cut into cubes
  • ½ C. flour
  • Salt
  • Black pepper
  • 1 stick butter
  • 2 lb. red boiled potatoes, peeled and cut into cubes
  • 1 egg yolk
  • 1 egg
  • ½ tsp. white pepper

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Start off by making the stew. In a saucepan, melt the butter over a medium heat. Add lamb in and cook until both sides are brown. Transfer lamb to a bowl and set aside. Add carrots, turnips, and peas to the same saucepan and sauté for about 3 minutes, stirring frequently. Add the lamb to the pan again along with thyme. Sprinkle flour over mixture in pan and cook for 3 minutes, on low heat. Add water, increase heat and bring to a boil. Stir in tomato paste, pepper and salt to taste. Cover and cook on a low heat for 40-55 minutes. While lamb cooks, make the potato topping. Place potatoes in salted cold water and bring to a boil. Lower heat and let boil for 15 minutes. Drain and mash potatoes with salt, pepper, egg yolk, egg white and butter. Place potato topping in pastry bag with large star tip. Preheat oven broiler. Place lamb and vegetables in baking dish, cover with potato topping, place in oven and cook until potatoes are brown. Garnish with green onions and serve.

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