Now there are many versions of this dish. Centuries have passed and it has certainly evolved throughout different cultures from India, Brazil and even Canada. The recipe I bring you today is one I grew up on and would like to share for the celebration of St. Patrick’s Day. 

Here’s what you’ll need: 

For the topping: 

1lb of Yukon potatoes, you can sub sweet potatoes if you like or get fancy and use both! 

3 T butter 

1/4 c heavy cream 

Salt and pepper to taste 

For the filling: 

1lb ground lamb or mutton 

1 large onion 

2 carrots 

1 cup of peas 

2 cloves of garlic, chopped 

1 lamb bouillon cube, if you can’t find lamb, beef or mushroom will work too 

A small bunch of rosemary 

A few sprigs of thyme 

1 T flour 

Salt and pepper to taste 

For the topping: Start by cooking the potatoes. Bring them to a simmer and cook gently until fork tender (if using sweet potatoes I find just roasting them in a 400 degree oven for about an hour works best but make sure to lightly puncture them first to let out steam). Next, mash the potatoes and set them aside. Melt the butter and cream in a saucepan and then add to the potatoes and mix vigorously to smooth out the potatoes. If you’d like, ricing your potatoes before this step will add for a smoother texture but it is a peasant dish so a clumpy mash is perfectly acceptable. Set these aside. 

*Pro Tip* a lot of people over look the cooking of potatoes, which honestly gives them a stale rep. These guys have a super buttery flavor with a delicate texture. Hard boiling potato’s ruins them. They blister and break open and the hot water really takes a toll on cooking them losing a lot of flavor and nutrients. Using smaller potatoes allows you to keep them whole. Cooking them slowly on a simmer will prevent the skins from bursting and too much water from getting in. You almost want to poach them to preserve their taste and texture. Try this and be amazed at how good a potato can taste! 

For the filling: Start by sautéing your onions, carrots and garlic in pan with a few tablespoons of olive oil. When they start to turn translucent take them out and use the same pan to brown the meat. When the meat is about 80% brown, add about half a cup of stock (beef or vegetable works best but you could even use water) and then add your bouillon. When the liquid starts to evaporate, add the flour and let it cook out for about a minute. Then add your onions, carrots, peas and then your herbs. Take the pan off the heat. 

To assemble your pie, grab an ovenproof baking dish and spray it down with a little cooking spray. Traditionally the pie has a bottom and top crust but I prefer to only do the top. Add the filling to the pan and then spread the potato topping evenly on top. You can even get fancy with this and use a piping bag if you have one. 

Bake this at 375 degrees for about 35-40 minutes or until the potatoes are golden brown. Let cool for 5 minutes before serving to let all the juices and flavors settle in throughout and enjoy! Best served on a cold day.

Tags: potato, potatoes, Irish, cuisine, comfort food, lamb, sweet potato, recipe, recipes