This shepherd’s pie recipe has been a cherished family favorite since my mom brought it home from her trip to Ireland in the ’90s. Where she purchased the Avoca Café Cookbook, this recipe is a delightful reminder of her time at Avoca Café—a cozy eatery in the picturesque village of Avoca. Known for its warm atmosphere and delicious, locally-sourced menu, the café features everything from hearty breakfasts to decadent baked goods. It’s the kind of place where you can savor good food and feel right at home.

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Shepherd’s pie holds a special place in Irish culture, often associated with family gatherings and comforting meals. Its simplicity and heartiness make it a beloved dish that continues to bring warmth to tables everywhere. That’s why I love making this dish—it’s not just about the food; it’s about tradition and family connections.

Special Tips

• Dissolving the Bouillon Cube: Boil 1 cup of water, add the bouillon cube, and stir continuously until dissolved. Remove from heat and set aside.
• Choosing Between Lamb or Beef:
  • Lamb: Offers a rich, slightly gamey flavor that pairs beautifully with herbs like rosemary and thyme. It gives the dish a distinct taste.
  • Beef: Has a robust and hearty flavor, often complemented by vegetables like carrots and peas. It’s milder than lamb and generally easier to find, making it a more economical choice.

What You Will Need

• For the filling:
  • 1 onion, roughly chopped
  • 2 tablespoons vegetable oil
  • 2 lbs ground beef (or lamb for a traditional touch)
  • 1 beef bouillon cube, dissolved in hot water
  • 3 tablespoons Worcestershire sauce
  • 2 sprigs of fresh thyme (or ½ teaspoon dried)
  • 1 teaspoon tomato puree
  • 3 carrots, diced
  • 1¾ cups chicken stock
  • Salt and freshly ground black pepper
  • Chopped fresh parsley, for garnish
• For the potato topping:
  • 3 lbs potatoes, peeled and cut into chunks
  • 1 cup whole milk or heavy cream
  • ½ cup butter
  • Salt and freshly ground black pepper

Recipe Instructions

Prep Time: 30 minutes
Cook Time: 20 minutes
Serving Size: 6

1. Preheat the Oven: Set your oven to 350°F (180°C).
2. Sauté the Onion: In a large pan, gently sauté the chopped onion in vegetable oil for about 10 minutes, until soft but not browned.
3. Brown the Meat: Add the minced beef (or lamb) gradually and cook until browned. Stir in the Worcestershire sauce, beef stock (from dissolved bouillon), thyme, tomato puree, diced carrots, chicken stock, and some salt and pepper. Let it simmer on low heat for about 50 minutes.
4. Transfer to a Dish: Once the meat mixture is ready, transfer it to a large casserole dish or individual gratin dishes, preparing for the mashed potato topping.
5. Cook the Potatoes: Meanwhile, boil the peeled potatoes in salted water until tender. Drain well, then return them to the pot. Add the cream, butter, and salt and pepper to taste. Mash until smooth and adjust seasoning as needed.
6. Top with Potatoes: Spread the mashed potatoes over the meat mixture. Use a fork to create ridges on the potato topping—this helps it brown nicely.
7. Bake: Place the dish in the preheated oven and bake for about 20 minutes, or until the potato is golden brown and the filling is bubbling.
8. Garnish and Serve: Finish with a sprinkle of chopped parsley before serving.

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Enjoy this comforting shepherd’s pie that not only satisfies the taste buds but also brings a piece of Irish tradition to your table. Happy cooking!