Prescription. A classic of Ireland that we love, Shepherd’s Pie

The last time that I ate the Shepherd’s Pie was in Washington, DC in a restaurant, 100% Irish, and one knows, without any doubt, that you are in the right place because you do not understand a carámbas of what it says the waiter, even when he speaks in English and that we may presume to speak it very well. It is typical dish of Ireland is tasty and sweet, for those who embrace and which one would you not want to have end. Then, it is no surprise that came to mind, especially in these days of winter that, although we complain, in Mexico is fairly benevolent, at least in the capital of the country and that, obviously, makes the dish perfect for firing the cold and be ready for the spring.

To make the Shepherd’s Pie we’re going to need

For the filling

  • 2 tablespoons canola oil, or corn of your choice
  • 1-1 / 2 cups finely chopped onion
  • 1/2 cup of carrot finely chopped
  • 1/2 cup of celery finely chopped
  • 1,800 kg of meat ground beef or minced very finely with a knife (well it was originally but you can go ground of the supermarket)
  • 2 large cloves of garlic, minced
  • 2-1 / 2 tablespoons all-purpose flour
  • 1/2 teaspoon paprika
  • 1 cup beef broth low salt
  • 1/2 cup dry red wine
  • 1 cup diced tomatoes with their juice
  • 2 tablespoons of tomato paste
  • 1-1 / 2 tablespoons of chili sauce
  • 2-1 / 2 teaspoons Worcestershire Sauce (also known as worcestershire sauce)
  • 2 teaspoons of brown sugar
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, finely chopped
  • Kosher salt and freshly ground black pepper

For the coverage

  • 4 cups potatoes, russet, peeled and finely chopped (approximately 680gr)
  • 1 cup frozen peas, thawed
  • 2 oz. (4 tablespoons) unsalted butter, at room temperature; 1 Tbs. Melted
  • 2 tablespoons sour cream
  • 6 tablespoons of warm milk or half and half
  • Kosher salt and freshly ground black pepper
  • 1/4 cup of Parmigiano-Reggiano cheese, finely grated


First of all, obviously, we need a mass to the foot. Do it until you tell them where we are going to use.

To prepare the filling: Heat the oil in a Dutch oven (like Le Creuset) – medium to medium heat. Add the onion, carrot and celery. Cook stirring occasionally until softened, about 5 minutes. After add the beef and garlic and cook. Don’t forget to separate the meat with a wooden spoon until no longer pink, about 7 minutes.

Drain most of the fat in the pan. Return the frying pan to the fire, add flour and paprika and cook stirring for a minute. Here is when you add the broth, the wine and the tomatoes and their juices and cook to a simmer. Then we put the tomato paste, chili sauce, Worcestershire, brown sugar, thyme, rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil and when it boils, reduce to a simmer. Cook, stirring occasionally, until the sauce thickens, which will take about 20 minutes. Season to taste with salt and pepper. Remove from heat and let cool completely. This is because if you put the filling when it is hot, the base is ugly.

Place the two bars of the oven, one downstairs and the other in the middle and turn on the oven to warm it up to 200ºC. Put the dough stand in a mold of the foot covered with nonstick cooking spray. With a spoon flatten very well the background, and then use the fork to decorate the edges. In case you do not have a mold of the foot, can also make it in a Dutch oven as, for example, that I put them in the photo. And before you ask me where to buy, here I leave you a link to make some. Cover the whole crust with the meat (remember that you must be at room temperature). Bake on the grill in the lower oven until the crust begins to brown which takes about 25 minutes.

To prepare the topping: while baking, put in a medium saucepan the potatoes with enough water, well salted, to cover a couple of inches and add the peas. Bring to a boil and cook over low heat until the potatoes are tender, which takes them 12 minutes. Drain well and then transfer back to the pot. Add the softened butter, sour cream, and about half of the milk. With a potato masher, grind well, add more milk as needed to make a mixture not too loose. (If the puree is too loose, it may spread and fall off the cake.) Season to taste with salt and pepper. Cover the potatoes.

After 25 minutes, remove the Shepherd’s Pie out of the oven. Cuchareen a mound generous of mashed potatoes over the surface, spraying with the melted butter and espolvoreen a bit of Parmigiano. Lower the oven temperature to 200ºC. Then use the grid of the center and continue baking until the cheese is golden and the pie is bubbling. This is going to take about 35 minutes. Transfer to a rack to cool for at least 25 minutes before serving.

This dish is eaten with beer. And we’ve written a lot of beers. Come in to read it here.