Hard French Dessert

A Scotsman's Shepherd Pie

Name: A Scotsman's Shepherd Pie
Prep time: 47 min
Cook time: 137 min
Total time: 184 min
Yield: 4 servings
Cuisine: French
Ingredients: 5 cups mashed , boiled potatoes; 0.5 cups sour cream; 2 ounces cream cheese; 2 tablespoons butter , softened, divided; 1 egg yolk; 0.5 teaspoons kosher salt; 0.5 teaspoons freshly ground black pepper; 1.5 teaspoons olive oil; 1 pound ground lamb; 1 pinch salt and ground black pepper to taste; 1 can stewed tomatoes with juice , 16 ounce; 1 small onion , chopped; 1 small carrot , peeled and chopped; 0.5 cups peas; 1 cup Irish stout beer , such as Guinness®; 1 cube beef bouillon; 1 tablespoon all-purpose flour; 1 tablespoon Worcestershire sauce; 0.75 cups shredded sharp Cheddar cheese; 2 teaspoons chopped fresh parsley; 2 teaspoons smoked paprika

Total Time

3h 4m

47m prep · 137m cook

Servings

4 people

Rating

—

Difficulty

Hard

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Yes, shepherd's pie is predominantly thought of as Irish or British. But since I'm Scottish, I thought I'd give it a unique twist to suit my ancestral tastes. The use of lamb, the smoky, heather taste of Guinness® Draught (Irish, I admit), and the topping of sharp Cheddar and smoked paprika give this version its unique, smoky-sweet flavor.

Ingredients

5 cups mashed , boiled potatoes
0.5 cups sour cream
2 ounces cream cheese
2 tablespoons butter , softened, divided
1 egg yolk
0.5 teaspoons kosher salt
0.5 teaspoons freshly ground black pepper
1.5 teaspoons olive oil
1 pound ground lamb
1 pinch salt and ground black pepper to taste
1 can stewed tomatoes with juice , 16 ounce
1 small onion , chopped
1 small carrot , peeled and chopped
0.5 cups peas
1 cup Irish stout beer , such as Guinness®
1 cube beef bouillon
1 tablespoon all-purpose flour
1 tablespoon Worcestershire sauce
0.75 cups shredded sharp Cheddar cheese
2 teaspoons chopped fresh parsley
2 teaspoons smoked paprika

Instructions

1

Stir potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth.
2

Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb, reduce heat to medium, and cook, stirring frequently, until browned and crumbly, 4 to 5 minutes. Pour off excess grease and season lamb with salt and black pepper to taste.
3

Stir tomatoes with juice, onion, and carrot into ground lamb; simmer until vegetables are tender, 5 to 10 minutes. Add peas, reduce heat to low, and cook, stirring frequently, until peas are warmed, 2 to 3 minutes.
4

Heat beer in a saucepan over medium heat; add beef bouillon. Cook and stir beer mixture until bouillon is dissolved, about 5 minutes.
5

Heat remaining 1 tablespoon butter in a separate pan over medium-low heat until sizzling. Whisk flour into butter until thick and paste-like, about 1 minute. Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into lamb mixture and simmer until mixture is thickened, at least 5 minutes.
6

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a 9x12-inch baking dish.
7

Pour lamb mixture into the prepared baking dish. Carefully spoon mashed potatoes over lamb mixture, covering like a crust. Sprinkle Cheddar cheese, parsley, and paprika over mashed potatoes.
8

Broil in the preheated oven until crust is browned and cheese is melted, 4 to 5 minutes. Cool for about 5 minutes before serving.