Irish Cottage Pie Supreme Recipe

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Irish Cottage Pie (sometimes also called “Shepherd’s Pie”) is one of the most beloved and traditional meals in the country. There are meat pies, and there are meat pies, but the real, traditional Irish Cottage Pie is definitely supremely outstanding!

Irish Cottage Pie

(Photo Attributed to Author: Themightyquill)

Irish Cottage Pie Supreme Recipe-

Ingredients:

(makes 1 pie)

  • 1 tbsp. extra virgin olive oil
  • 1 tsp. black pepper, or to taste
  • 1 tsp. salt, or to taste
  • 1 lb. ground lamb (or your ground meat of choice, I use lamb for the sake of authenticity, and plus I like lamb meat)
  • 1 large white or yellow onion, peeled and diced fine
  • 3 – 4 large carrots, peeled and diced fine
  • 1 cup frozen peas
  • 4 large cloves garlic, peeled and minced
  • 3 – 4 sprigs fresh thyme leaves, chopped fine
  • 2 tbsp. all-purpose flour
  • 1 tbsp. Irish butter
  • 1 cup good quality dry red wine (suggest a Bordeaux)
  • 2 tbsp. tomato paste (or 3 tbsp. ketchup, if you like a slightly sweeter pie)
  • 2 tbsp. Worcestershire sauce
  • 1 cup lamb broth (can substitute beef broth)
  • 6 cups mashed potatoes—either freshly cooked, or this is a good way to use leftover mashed potatoes (Note: if you want a recipe for mashed potatoes that are out of this world awesome? Click Here)
  • 1 large egg, beaten
  • Freshly grated Parmesan Reggiano cheese
Directions:
  1. Pre-heat your oven to 400°F/200C.
  2. In a large saucepan over medium high heat, sauté the carrots in olive oil until becoming tender.
  3. Now add in the onions and garlic, and sauté until starting to become translucent and fragrant—about 1-1/2 to 2 minutes.
  4. Add in the ground meat, and season to taste with black pepper, thyme, and salt, cook until well browned, then drain off the fat.
  5. Next into the pan goes the butter and peas.
  6. Sprinkle flour over the entire mixture, and stir until mixed well throughout.
  7. Add in the wine, Worcestershire sauce, and tomato paste.
  8. Let this cook for a while, allowing it to reduce a bit, then add the broth. Keep cooking until the mixture has reduced in liquids to where you have a thick and meaty gravy.
  9. Do a taste test, and adjust seasonings as necessary.
  10. Take the pan off the burner and set aside.
  11. Take an oven-proof baking dish, either 9” x 13” (or an equivalent in size and volume capacity oval or round dish) and grease it with the butter.
  12. Pour your meaty gravy mixture into the greased dish.
  13. Ladle the mashed potatoes over the top, distributing evenly. Some people like to get creative here, forming nice, appealing patterns, even using cake decorating implements (see picture).
  14. Brush the beaten egg over the top of the mashed potatoes, and finish it off with a sprinkling of parmesan cheese. (Note: if you are making more than one pie, skip this step and the next step for the pie(s) you intend to freeze. When you unthaw the pie(s) for eating, once they are fully unthawed, then do this step and the next one)
  15. Bake until the potato layer is becoming a light, golden brown (or darker if you like, the meal is already cooked, this step is just to heat the potatoes well and for aesthetics).
  16. Serve your Irish Cottage Pie! Goes great with some thick bread, for use in sopping up the delicious sauce.

Note: This is just one of the recipes taken from our Irish Cuisine page!


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6 thoughts on “Irish Cottage Pie Supreme Recipe

  1. Oh yes this is one of those dishes that when you stomach gets full your mouth is going, “Give me more.”

    Shepherds pie has been one of my favorites but I am partial to meat pies anyway. They are a lost art and you do not see many of them any more.

  2. I come from Irish descent, and this dish reminds me of Grandma McGowen’s delicious Sunday dinners. Not sure exactly how she prepared it, but this recipe certainly sounds like a good one. Going to have my wife prepare this, for sure.

    As for the wine, would a Merlot or a Shiraz work well, too? I’m not a big fan of the Bordeaux wines.

  3. Talk about a yummy looking comfort food! Hubby and I love lamb, too, so I will definitely use the “traditional” approach. Thinking this will be perfect for this weekend when we’re having his parents over for dinner – thanks, Marv!

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