Official Emerald Society Recipe

 

Shepherd’s Pie

This recipe comes from Luggala House built in the 1790’s as a hunting lodge overlooking Lough Tay in County Wicklow, Ireland. The house was owned by Lady Oranmore and Browne, the daughter of Ernest Guinness.

Serves 6 Est. Preparation Time 45 min

Est. Cooking Time 1 ½ hrs

Est. Standing time none

 

Ingredients:

2 lbs ground Lamb or Sirloin

2 tbsp olive oil

1 ½ onions, chopped

2 garlic cloves finely chopped

6 medium sized carrots, minced

1 tbsp each of thyme, bay leaf, sage, cinnamon

¼ tbsp black pepper

½ tbsp salt
  1. large boiled potatoes
  1. egg, beaten

2 tbsp Worcestershire sauce

2 shots of Sherry or Irish Whiskey

1 tbsp of butter

Directions:

Sauté the chopped onions, followed by the garlic in olive oil and butter. Add the Lamb or beef and sauté, stirring continuously until brown. Pour off fat. Mix in the spices, herbs, sherry, Worcestershire sauce and place into a well buttered deep dish or pan.

Mash the boiled potatoes with the beaten egg. Season to taste with butter and ground pepper. Cover the meat with the mashed potatoes and brown in the oven at 400 degrees for 8 to 10 minutes or until golden brown.