Best Australian Irish Shepherds Stew By Sy Recipes

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TRADITIONAL IRISH SHEPHERD'S PIE



Traditional Irish Shepherd's Pie image

Posting this per a request. I've said it once and I'll say it again there is nothing Irish about Corned Beef and Cabbage, but Shepherd's Pie has always been and still is a staple of traditional Irish cooking. This is a really easy, but tasty recipe that the whole family will enjoy. It's nutritionally sound with all the major food groups represented. The British use lamb in their Shepherd's Pie, but we've always used beef. Do whatever you prefer or even try turkey if you're watching fat content. This sauce is lovely and rich and should go well with any meat. You can use fresh or leftover mashed potato. I usually use 3 tbsp of ketchup instead of the 2tbsp of tomato paste as I like the hint of sweetness, but traditionally the paste would be more sound! You can also make individual pies which are always a hit with the kids. This freezes beautifully too, so make two and save one! Just let it defrost and glaze with the egg and pop into the oven as directed. Enjoy! :)

Provided by GrumpyIrishLady

Categories     One Dish Meal

Time 40m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1 teaspoon black pepper
1 lb lamb or 1 lb ground beef
1 large onion, finely diced
3 -4 large carrots, finely diced
1 cup frozen peas
3 -4 sprigs fresh thyme, finely chopped
2 tablespoons flour
1 tablespoon butter
1 glass red wine
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 cup chicken stock
1 large quantity mashed potatoes (estimating 1L or 6 cups, fresh or leftover)
1 egg, beaten
grated parmesan cheese (optional)

Steps:

  • Pre-heat oven to 200C/400°F.
  • Saute carrots in the olive oil until starting to get tender.
  • Add in the onions and saute for a minute or two then add the meat.
  • Season with black pepper and thyme.
  • Cook until browned then drain fat.
  • Add the butter and peas.
  • Sprinkle with flour and stir through.
  • Add tomato paste, wine and Worcestershire sauce.
  • Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
  • Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce.
  • Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.
  • Bake for about 20 minutes or until the potato is nice and browned on top.
  • Serve as is or with some crusty bread to mop up that yummy sauce!

Nutrition Facts : Calories 387.2, Fat 19.8, SaturatedFat 7.6, Cholesterol 115.9, Sodium 397.3, Carbohydrate 22.9, Fiber 4.2, Sugar 8.9, Protein 22.6

IRISH SHEPHERD'S PIE



Irish Shepherd's Pie image

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.

Provided by Chef John

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h35m

Yield 8

Number Of Ingredients 21

1 tablespoon olive oil
1 tablespoon butter
1 onion, diced
2 pounds lean ground lamb
⅓ cup all-purpose flour
salt and ground black pepper to taste
2 teaspoons minced fresh rosemary
1 teaspoon paprika
⅛ teaspoon ground cinnamon
1 tablespoon ketchup
3 cloves garlic, minced
2 ½ cups water, or as needed
1 (12 ounce) package frozen peas and carrots, thawed
2 ½ pounds Yukon Gold potatoes, peeled and halved
1 tablespoon butter
1 pinch ground cayenne pepper
¼ cup cream cheese
¼ pound Irish cheese (such as Dubliner®), shredded
salt and ground black pepper to taste
1 egg yolk
2 tablespoons milk

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • 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 : Calories 516.5 calories, Carbohydrate 37.2 g, Cholesterol 132.3 mg, Fat 28.3 g, Fiber 4.3 g, Protein 29.2 g, SaturatedFat 13.3 g, Sodium 301 mg, Sugar 1.3 g

CLASSIC IRISH STEW



Classic Irish stew image

Celebrate St Patrick's Day with Richard Corrigan's Irish stew - it's big on flavour, even bigger if you make it ahead and quite literally, let it stew...

Provided by Good Food team

Categories     Dinner, Main course

Time 3h30m

Number Of Ingredients 15

3 middle necks of lamb (about 1.8kg/4lb), filleted and boned - you need to end up with about 950g/2lb 2oz pure meat
650g floury potatoes, such as King Edward
650g waxy potato, such as Desirée or Pentland Javelin
1kg carrots
2 onions
½ tsp fresh thyme leaves
chopped fresh chives and parsley, to garnish
bones from the lamb
1 large carrot, quartered
1 onion, quartered
½ celery stick, quartered
1 bay leaf
2 large sprigs of thyme
a generous sprig of parsley
6 black peppercorns, lightly crushed

Steps:

  • Make the stock. Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 3 litres/5 ¼ pints water. Bring to the boil and simmer uncovered for 2 hours.
  • Strain the stock through a fine sieve to remove bones and vegetables, then return to the pan. Boil until reduced to about 1.3 litres/2 ¼ pints. (You can make the stock the day before - keep it in a covered container in the fridge, or freeze it for up to 3 months.)
  • Make the stew. Cut the lamb into large chunks. Peel the potatoes (keeping both types separate) and cut into pieces of similar size to the meat. Put the two different types in separate bowls of water to keep them white. Peel the carrots and cut into slightly smaller pieces. Slice the onions into thick rings.
  • Put the lamb in a large, clean saucepan. Pour in the stock and bring to the boil, skimming off all the impurities from the surface. Reduce the heat, cover and simmer gently for 10 minutes.
  • Add the floury potatoes, carrots and onions. Season generously and simmer for a further 10 minutes, stirring occasionally.
  • Add the waxy potatoes and thyme. Simmer until the lamb is tender (15-20 minutes). Take off the heat, cover (don't stir) and leave for 15 minutes. (You can make this up to 2 days ahead and keep in the fridge). Garnish and serve.

Nutrition Facts : Calories 524 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 45 grams carbohydrates, Fiber 6 grams fiber, Protein 37 grams protein, Sodium 1.09 milligram of sodium

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