E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Shepherd's Pie Lodge Cast Iron | February 29, 2024 Our March 2024 Recipe of the Month is a St. Patrick’s Day favorite that’s perfect for weeknight meals or dinner parties alike—just check out those glorious, piped mashed potatoes! While we make ours with lamb, feel free to substitute lean beef if it’s easier to find. And when it comes time to serve this to your crew, don’t forget to pair it with a nice stout and some Irish soda bread. Sláinte! Level Intermediate Prep Time 20 minutes Cook Time 45 minutes Serves 6-8 Cook it With Our 10.25 Inch Skillet Ingredients Filling 1½ pounds lamb, minced (substitute lean beef if you prefer) 1 tablespoon olive oil 1 large yellow onion, finely diced 2 carrots, peeled and diced 4 cloves garlic, minced 1½ cups peas, frozen 2 tablespoons tomato paste 1 cup beef broth 1 cup Guinness stout beer 1 tablespoon Worcestershire sauce 1 teaspoon thyme 1 teaspoon rosemary, finely chopped Salt and pepper to taste Mashed Potatoes 2½ pounds russet potatoes, peeled and quartered ¾ cup (1½ sticks) Kerrygold salted butter, cubed 2 teaspoons salt ¾ cup heavy cream, warmed 1 teaspoon garlic powder Directions Preheat the oven to 400°F. Make the potatoes. In a large stock pot, cover potatoes with 1 inch of cold water. Bring to a boil and cook until the potatoes are tender—a fork should slide in and out effortlessly after about 10 to 15 minutes. Drain potatoes and return to the warm stock pot. Add butter, salt, and garlic. Mix using a hand mixer until well incorporated. Add heavy cream, a little at a time, until you reach your desired consistency. Cover with plastic wrap. Make the filling. Heat a skillet over medium heat, 3 to 5 minutes. Add olive oil and lamb and season with salt and pepper before browning for 5 to 7 minutes. Remove lamb to a paper towel-lined plate and reserve 2 tablespoons fat in the skillet. Lower heat to medium-low and add onion, carrots, and garlic. Cook until softened, 8 to 10 minutes. Add tomato paste, thyme, rosemary, Worcestershire sauce, salt, and pepper. Stir until incorporated, then add lamb back to the pan. Add Guinness and broth and bring to a simmer for 10 minutes, or until the liquid has reduced and the sauce thickens slightly. Add peas and cook for 2 additional minutes. Remove skillet from heat. Build the Shepherd’s Pie. Add mashed potatoes to a piping bag with a large piping tip. Pipe the mashed potatoes over the filling until the entire dish is covered. Place the skillet in the oven and bake for 20 to 25 minutes or until the top is golden brown. Remove from the oven and serve! Contributed By: Lodge Cast Iron Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Shepherd's Pie Lodge Cast Iron | February 29, 2024 Our March 2024 Recipe of the Month is a St. Patrick’s Day favorite that’s perfect for weeknight meals or dinner parties alike—just check out those glorious, piped mashed potatoes! While we make ours with lamb, feel free to substitute lean beef if it’s easier to find. And when it comes time to serve this to your crew, don’t forget to pair it with a nice stout and some Irish soda bread. Sláinte! Level Intermediate Prep Time 20 minutes Cook Time 45 minutes Serves 6-8 Cook it With Our 10.25 Inch Skillet Ingredients Filling 1½ pounds lamb, minced (substitute lean beef if you prefer) 1 tablespoon olive oil 1 large yellow onion, finely diced 2 carrots, peeled and diced 4 cloves garlic, minced 1½ cups peas, frozen 2 tablespoons tomato paste 1 cup beef broth 1 cup Guinness stout beer 1 tablespoon Worcestershire sauce 1 teaspoon thyme 1 teaspoon rosemary, finely chopped Salt and pepper to taste Mashed Potatoes 2½ pounds russet potatoes, peeled and quartered ¾ cup (1½ sticks) Kerrygold salted butter, cubed 2 teaspoons salt ¾ cup heavy cream, warmed 1 teaspoon garlic powder Directions Preheat the oven to 400°F. Make the potatoes. In a large stock pot, cover potatoes with 1 inch of cold water. Bring to a boil and cook until the potatoes are tender—a fork should slide in and out effortlessly after about 10 to 15 minutes. Drain potatoes and return to the warm stock pot. Add butter, salt, and garlic. Mix using a hand mixer until well incorporated. Add heavy cream, a little at a time, until you reach your desired consistency. Cover with plastic wrap. Make the filling. Heat a skillet over medium heat, 3 to 5 minutes. Add olive oil and lamb and season with salt and pepper before browning for 5 to 7 minutes. Remove lamb to a paper towel-lined plate and reserve 2 tablespoons fat in the skillet. Lower heat to medium-low and add onion, carrots, and garlic. Cook until softened, 8 to 10 minutes. Add tomato paste, thyme, rosemary, Worcestershire sauce, salt, and pepper. Stir until incorporated, then add lamb back to the pan. Add Guinness and broth and bring to a simmer for 10 minutes, or until the liquid has reduced and the sauce thickens slightly. Add peas and cook for 2 additional minutes. Remove skillet from heat. Build the Shepherd’s Pie. Add mashed potatoes to a piping bag with a large piping tip. Pipe the mashed potatoes over the filling until the entire dish is covered. Place the skillet in the oven and bake for 20 to 25 minutes or until the top is golden brown. Remove from the oven and serve! Contributed By: Lodge Cast Iron Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
