Irish Shepherd's Pie

Name: Irish Shepherd's Pie
Yield: 4 to 5 servings
Ingredients: 1 1/2 pounds potatoes, (such as Yukon Gold or Russet); 1 1/2 tablespoons butter; 1/4 cup milk; 1 teaspoon salt; 1/2 Onion; 1 celery stalk; 1 large carrot, peeled; 2 cloves garlic; 1 tablespoon olive oil; 1 pound ground lamb (or ground beef, which according to Joy of Cooking, makes this "Cottage Pie"); 2 tablespoons whole-wheat flour; 1 cup beef broth, (or vegetable broth); 1 sprig fresh rosemary; 2 sprigs fresh thyme; 1/2 teaspoon salt; Pepper, to taste (just a little)

Source

100daysofrealfood.com

Ingredients

Serves

Yields 4 to 5 servings originally 4 to 5 servings

Display Units in Metric

Display Mixed Units

1 ¹⁄₂ pounds	potatoes (such as Yukon Gold or Russet)
1 ¹⁄₂ tablespoons	butter
¹⁄₄ cup	milk
1 teaspoon	salt
¹⁄₂	Onion
1	celery stalk
1 large	carrot peeled
2 cloves	garlic
1 tablespoon	olive oil
1 pound	ground lamb (or ground beef which according to Joy of Cooking, makes this "Cottage Pie")
2 tablespoons	whole-wheat flour
1 cup	beef broth (or vegetable broth)
1 sprig	fresh rosemary
2 sprigs	fresh thyme
¹⁄₂ teaspoon	salt
	Pepper to taste (just a little)

Comments & Personal Notes

Where are the freezing directions??? I thought that was the whole point of the challenge!

Comment from rebjen — posted over 9 years ago

This recipe does not give any information about freezing/cooking after having frozen it. It only speaks of cooking it right after making it.
Help! Will the potatoes freeze well? My experience with thawing mashed potatoes is that they get watery. Thanks!

Comment from Rhonnie — posted over 9 years ago

Here's a different recipe with freezing directions, stating to freeze it after it's been baked. http://thepioneerwoman.com/food-and-friends/freezer-friendly-shepherds-cottage-pie/
I found another spot where it was frozen pre-baking, in the pan.

Comment from Ja9anderson — posted over 9 years ago

Thanks!

Comment from rebjen — posted over 9 years ago

Another website said you could freeze it after it cooked and cooled for up to 2 months, then when you are ready bake it at 350 for an hour, half an hour if you thaw it overnight first.

Comment from Jenn-K — posted over 9 years ago

My cooking group froze a dozen Shepherd Pies and they cooked up great. I'm guessing it would be the same.

Comment from [email protected] — posted about 9 years ago

I used gluten free oat flour to thicken this and added a diced turnip to stretch it to 8 meals. Will eat one tonight and freeze 7 single servings.

Comment from mrsmouse — posted about 9 years ago

This was a great recipe, thanks!

Comment from Gretasanderson — posted over 8 years ago

I added 1.5-2 cups of cooked, frozen peas between the meat and potato layers. Yum!!

Comment from [email protected] — posted over 8 years ago

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This recipe was originally found at 100daysofrealfood.com.