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Sheep Herder’s Pie

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I am still roaming the countryside searching for items to send to Cassi in Belgium. I am still having no luck finding what I have been searching for, and it’s starting to feel like a conspiracy. How can every store be out of the same cleanser? Why can I not find an Iowa Christmas ornament, or any ornament that looks like something from America? They seem like such simple items that should be easy to find.

Sheep Herders Pie by cookingwithcurls.com

I always seem to be searching for the impossible. Perhaps that is why I purchase so many items on the internet. Target used to be my go to store. Now each time I go, they seem to have removed more and more items from their inventory. Do they really think that we will not notice?

Sheep Herder's Pie is Irish comfort food at it's finest | cookingwithcurls.com

For some bizarre reason, cooking seems to calm me down after an insane day of useless shopping. Something warm and soothing that takes no technical skills whatsoever to prepare. Sheep Herder’s Pie. When I was growing up, we called it Sheppard’s Pie. I did not care for it much, mostly because my mom made it with peas! I have developed a fascination with Irish pub food over the last couple of years, and this recipe caught my eye…..

Sheep Herder's Pie {aka Shepherd's Pie} is the perfect comfort food on cold winter nights | cookingwithcurls.com

McGuire’s Pub is a restaurant in Florida that I have never been to. I found their cookbook on ebay last year, and I have been slowly working my way thru it. Sheep Herder’s Pie is a keeper. My son Alex proclaimed that it can go on the “make this anytime” list. Now that is a compliment! 🙂

This recipe is really simple to put together, which makes it even more perfect!

How to make Shepherd’s Pie:

Peel and slice the potatoes and parsnips……

Sheep Herder's Pie slice cookingwithcurls.com

Place potatoes and parsnips in a large saucepan, cover with water and bring to a boil. Reduce heat to medium, and cook until potatoes and parsnips are fork tender, about 15 – 20 minutes…..

Sheep Herder's Pie boil cookingwithcurls.com

As you can see, the parsnips are lighter and float on top.

Preheat oven to 350 degrees. Heat olive oil in a large skillet over medium-high heat. Add the onions and cook until they begin to soften, about 4 minutes…..

Sheep Herder's Pie onions cookingwithcurls.com

Add the meat and cook until browned, breaking it apart with a wooden spoon, about 8 minutes…..

Sheep Herders Pie beef cookingwithcurls.com

Stir in the flour and cook over medium-high heat, stirring until flour is golden brown, about 2 minutes…..

Sheep Herder's Pie flour cookingwithcurls.com

Do not answer the phone, you will end up forgetting to add the flour until after you are almost finished! 😉 Add the tomatoes, thyme, sage, 1/4 teaspoon pepper, and remaining 1 Tablespoon of parsley. Simmer for about 3 minutes…..

Sheep Herder's Pie tomatoes cookingwithcurls.com

Stir in the beef stock and cook, stirring constantly, until the entire mixture starts to thicken, 3 – 4 minutes…..

Sheep Herder's Pie broth cookingwithcurls.com

Pour into a 9″ deep-dish pie pan or an oval 9 x 13 baking dish…..

Sheep Herder's Pie pan cookingwithcurls.com

Drain the potatoes and parsnips. Combine potatoes, parsnips, 2 Tablespoons butter, 1 Tablespoon parsley, cream, salt and 1/4 teaspoon pepper in a large bowl…..

Sheep Herder's Pie beat cookingwithcurls.com

Beat with a hand mixer until smooth and creamy…..

Sheep Herder's Pie fluffy cookingwithcurls.com

Add enough cream {coconut milk} to make them creamy, but be careful not to thin them too much. The potato mixture needs to be thick.

Option 1 – Scoop potato mixture into a large zipper bag (or decorator bag) fitted with a 1″ fluted tip. Pipe the potato mixture over the meat. Start in the center and pipe in a circular motion until the entire pie is covered with potatoes. This will give it a raised appearance, but you will probably still have to touch it up with a fork…..

Sheep-Herders-Pie-cookingwithcurls.com_

Option 2 – Scoop potato mixture with a large spoon and carefully smooth out over the meat mixture. Use a large fork to create a swirly pattern…..

Sheep Herder's Pie fork cookingwithcurls.com

Drizzle 1 Tablespoon of melted butter over the top and bake until the potatoes are golden brown, about 35 minutes…..

What's for dinner Sheep Herder's Pie cookingwithcurls.com

Allow your Sheep Herder’s Pie to sit for 15 minutes to an hour if you can, and it won’t be as “loose” as mine is…..

Hot and delicious Sheep Herder's Pie straight out of the oven on a cold, winter night cookingwithcurls.com

I have no patience and it smells soooo good….I just can’t wait to dive in!!

I shipped the box off to Belgium without the ornaments, and without the cleanser. Perhaps tomorrow I will go out and try again…..

{I did go back out and I found a different brand of cleanser that I shipped to her}

You may have noticed the different baking dishes throughout this post. The recipe calls for a 9-inch deep dish pie pan that I place on a baking sheet because it bubbles over the sides. This time I decided to try using an oval 9 x 13 baking pan to avoid the boil over. Weeeelllll, it still bubbled up and instead of bubbling over the sides, it bubbled within the pan. So appearance wise, I think I will stick with the 9-inch pie pan in the future, and I will take the time to pipe the potatoes on top. 😉

Enjoy!!

Sheep Herder's Pie is Irish comfort food at it's finest | cookingwithcurls.com

Sheep Herder's Pie

Sheep Herder's Pie, Cottage Pie, Shepherd's Pie, there are many names for this classic meal that consists of a meat filling and a mashed potato topping!
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Course: Main Course
Cuisine: Irish
Keyword: lamb, beef, potatoes, turnips, comfort food, recipe, main course
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 6 Servings
Calories: 579kcal
Author: Lisa Johnson

Ingredients

  • 2 cups potatoes (peeled and sliced)
  • 1 cup parsnips (peeled and sliced)
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • 3 Tablespoons unsalted butter (divided)
  • 2 Tablespoons chopped, fresh parsley (divided)
  • ¼ cup milk or heavy cream (I used unsweetened CashewMilk)
  • 2 Tablespoons olive oil
  • 1 cup onions (minced)
  • 2 pounds grass-fed ground beef (or lamb)
  • 2 Tablespoons all-purppse flour
  • 2 cups diced tomatoes (canned)
  • 1 teaspoon dried thyme
  • ½ teaspoon ground sage
  • 1 cup beef stock

Instructions

  • Place potatoes and parsnips in a large saucepan. Cover with water and heat over high heat.
  • Bring to a boil, reduce heat to medium, and cook until potatoes and parsnips are fork tender, about 15 - 20 minutes. Remove from heat and drain.
  • Combine potatoes, parsnips, 2 Tablespoons butter, 1 Tablespoon parsley, cream, salt and 1/4 teaspoon pepper in a large bowl. Beat with a hand mixer until smooth and creamy. Set aside.
  • Heat olive oil in a large skillet over medium-high heat. Add the onions and cook until they begin to soften, about 4 minutes. Add the meat and cook until browned, breaking it apart with a wooden spoon, about 8 minutes. Drain fat.
  • Preheat oven to 350 degrees.
  • Return the meat to the skillet. Stir in the flour and cook over medium-high heat, stirring until flour is golden brown, about 2 minutes.
  • Add the tomatoes, thyme, sage, 1/4 teaspoon pepper, and remaining 1 Tablespoon of parsley. Simmer for about 3 minutes.
  • Stir in the beef stock and cook, stirring constantly, until the entire mixture starts to thicken, 3 - 4 minutes.
  • Pour into a 9" deep-dish pie pan.
  • Scoop potato mixture into a large zipper bag (or decorator bag) fitted with a 1" fluted tip.
  • Pipe the potato mixture over the meat. Start in the center and pipe in a circular motion until the entire pie is covered with potatoes. Drizzle 1 Tablespoon of melted butter over the top and bake until the potatoes are golden brown, about 35 minutes.

Notes

  • My potatoes were not browned after 35 minutes, so I turned on the broiler for about 5 minutes to finish it off.
  • This dish is very "loose" while it is still hot.  After about 2 hours it started to set-up and held together better.  This is a perfect meal to make a day ahead.
  • Make sure you use a DEEP pie dish and place it on a baking sheet.  I used a Pampered Chef dish and the mixture barely fit. You can also use a 9 x 13 baking dish, but you might want to double the potato/parsnip mixture for better coverage.

Nutrition

Calories: 579kcal | Carbohydrates: 21g | Protein: 30g | Fat: 41g | Saturated Fat: 16g | Cholesterol: 123mg | Sodium: 592mg | Potassium: 1064mg | Fiber: 4g | Sugar: 4g | Vitamin A: 420IU | Vitamin C: 22.9mg | Calcium: 115mg | Iron: 6.8mg

 

 

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7 Comments

  1. Lisa…what a great recipe share for our first party at Inspiration cafe! Thank you!!! Your Sheep Herder’s Pie looks so good….perfect comfort food. Pinning!!!

  2. Thank you so much for linking up to the Recipes from our Heritage Link party Lisa. I LOVE this recipe, we have a very similar one that I make at least once a week, here in New Zealand we call it Cottage Pie and the kids love it. xx Nat

  3. Lisa…this looks awesome!! I have a similar recipe, minus the parsnips and tomatoes. I’m trying yours next time! Thanks for sharing it at the Inspiration Cafe’s link party! Do you have an option to follow your blog by email? I didn’t see one and I’d love to be able to follow that way too, so I never miss a post!

  4. I am so in love with Shepherd’s Pie! I made it–I don’t know how many times–this past Fall/Winter. And I order it every time we got to our favorite Gastropub! Now that’s it’s Summer, it’s TOO HOT to make it. But I am going to pin this for the Fall! Can’t wait!!!!

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