WEEKDAYS 1e|12p|c
Home / Recipes / Carla And Clinton's Shepherd's Pie

Carla and Clinton's Shepherd's Pie

Shepherd Pie Carla Hall Clinton Kelly
  • 1
  • 2
  • 3
  • 4
  • 5
rate this recipe
comments 23
add to recipe box 
 
print recipe 
An eight layer take on the classic Irish dish!
skill level
Difficult
time
60-120min
servings
10
cost
$
Contributed by : Carla Hall and Clinton Kelly
This decadent take on the Irish classic is almost too good to be true. It includes rich mashed potatoes, cheese sauce, puff pastry and more. If you have some time to prepare a special dish, this one is a good candidate.
share
things you'll need.
ingredients
  • 2 tablespoon butter
  • For the Potato Layer:
  • 2 Russet Potatoes (peeled and sliced 1/8-inch thick on mandolin)
  • Salt and Freshly Ground Pepper
  • For the Meat Layer:
  • 1 pound Ground Lamb
  • 2 tablespoon Olive Oil
  • 1/2 Yellow Onion (chopped)
  • 1 Clove Garlic (sliced thinly)
  • Salt and pepper
  • For the Cheese Sauce:
  • 2 1/2 tablespoon Butter
  • 3 tablespoon All-Purpose Flour
  • 2 cup Milk
  • 1/2 cup Cheddar Cheese (grated)
  • 1/4 cup Stout Beer
  • For the Pastry:
  • 1 Sheet Puff Pastry (cut to fit a 9x13 casserole)
  • For the Peas and Carrots:
  • 2 cup Frozen Peas
  • 2 Carrots (chopped)
  • 2 tablespoon Unsalted Butter
  • For the Mashed Potatoes:
  • 1 pound Russet Potatoes
  • 1/2 cup Heavy Cream
  • 4 tablespoon Butter (cut into Tablespoon sized pieces)
  • For the Cheese:
  • 2 cup Cheddar Cheese (grated)
  • For the Fried Onions:
  • 1 Onion (sliced paper-thin on a Mandolin)
  • 1 cup Olive or Vegetable Oil
  • 2 tablespoon Unsalted Butter (to grease pan)
kitchenware
  • 9x9png
  • cheeseslicerpng
  • skilletpng
  • saucepanlidpng
  • 9x13png
  • whiskpng
  • liquidmeasuringcuppng
  • measuringcupsset4png
  • measuringspoonspng
  • mixingbowlpng
  • mixingspoonpng
step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients 2 tablespoon butter
    instructions Preheat oven to 350F.  Grease the casserole dish with the 2 tablespoons of butter.
  • step 2
    ingredients 2 Russet Potatoes (peeled and sliced 1/8-inch thick on mandolin)
    Salt and Freshly Ground Pepper
    instructions For the Potato Layer: Arrange the thinly sliced potatoes on the bottom of the casserole and season with salt and pepper.
  • step 3
    ingredients 2 tablespoon Olive Oil
    1/2 Yellow Onion (chopped)
    instructions For the Meat Layer: Heat the olive oil in a large skillet over medium-high heat. Add the onion, and cook until softened, about 3 to 4 minutes.
  • step 4
    ingredients 1 Clove Garlic (sliced thinly)
    instructions Add the garlic, and cook until fragrant, about a minute.
  • step 5
    ingredients 1 pound Ground Lamb
    Salt and Pepper
    instructions Add the ground lamb, and cook, breaking up, until browned, about ten minutes. Season with salt and pepper. Pour over the sliced potatoes in the casserole pan.
  • step 6
    ingredients 2 1/2 tablespoon Butter
    instructions For the Cheese Sauce: Heat the butter in a saucepot over medium heat.
  • step 7
    ingredients 3 tablespoon All-Purpose Flour
    1/4 cup Stout Beer
    instructions Add the flour and and beer and whisk together.
  • step 8
    ingredients 2 cup Milk
    instructions Add milk and keep whisking until all is integrated. 
  • step 9
    ingredients 1/2 cup Cheddar Cheese (grated)
    instructions Add the cheese and beer mixture and keep whisking until sauce is smooth. Pour over the ground lamb layer in the casserole.
  • step 10
    ingredients 1 Sheet Puff Pastry (cut to fit a 9x13 casserole)
    instructions For the Pastry: Cut the puff pastry to fit the 9x13-inch casserole.
  • step 11
    ingredients   
    instructions Dock the puff pastry by piercing with holes all over.
  • step 12
    ingredients    
    instructions Bake on a greased sheetpan until golden brown, about 10 minutes. Place on top of cheddar and beer sauce layer.
  • step 13
    ingredients 2 tablespoon Unsalted Butter
    instructions For the Peas and Carrots:  Heat butter in large skillet over medium heat.
  • step 14
    ingredients 2 cup Frozen Peas
    2 Carrots (chopped)
    instructions Add the carrots, season with salt and pepper, and saute until softened, about 5 minutes. Add the peas, cook another 5 minutes. Pour over the puff pastry.
  • step 15
    ingredients 1 pound Russet Potatoes
    instructions For the Mashed Potatoes: Combine peeled, cubed potatoes with 6 quarts of water in a stockpot and bring to a boil. Cook until potatoes are tender, about 20 to 25 minutes.
  • step 16
    ingredients 1/2 cup Heavy Cream
    4 tablespoon Butter (cut into Tablespoon sized pieces)
    instructions Drain water, add the butter and cream, and mash with a potato masher to desired consistency. Spread over the carrots and peas in the casserole.
  • step 17
    ingredients 2 cup Cheddar Cheese (grated)
    instructions For the Cheese: Sprinkle the cheese in an even layer over the mashed potatoes. Bake casserole until cheese has melted, about 20 minutes. Remove from the oven and set aside.
  • step 18
    ingredients 1 Onion (sliced paper-thin on a Mandolin)
    1 cup Olive or Vegetable Oil
    instructions For the Fried Onions: Meanwhile, in a medium skillet, bring the oil to medium heat. Add the onions, fry until crisp. Transfer to papertowel lined plate.
  • step 19
    ingredients   
    instructions Top the casserole with the fried onions.
  • print recipe 
 

similar recipes

ABC.com

Company Information

Partners