Emerald Isle Shepherd's Pie

Add a touch of Irish inspiration to your mashed potatoes to complete this festive dish.

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 1 pound ground lamb or beef
  • 1 cup beef stock
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh rosemary, chopped
  • 1 tablespoon Italian parsley, chopped
  • 1 cup frozen peas
  • 2 pounds russet potatoes, peeled and cut into chunks
  • 1 jar Robert Rothschild Farm Emerald Isle Onion Dill Horseradish Dip
  • 2 tablespoons unsalted butter
  • Kosher salt & Freshly ground pepper to taste.
  • Directions
    1. Preheat oven to 375 degrees F. In a large saute pan over medium-high heat, heat the oil: then add the onion, carrot, and meat. Season with salt and pepper and cook until browned, 8 to 10 minutes. Drain the fat and add the stock, tomato paste and herbs. Simmer until the juices thicken, about 10 minutes and then add the peas. Pour the mixture into a 1 1/2-quart baking dish or divide between 4 individual gratin dishes; set aside. Place the potatoes in a large pot and cover with lightly salted water. Bring to a boil over high heat. Cover, reduce heat to low and simmer until the potatoes are tender, about 15 minutes. Drain. Mash the potatoes with the butter until smooth. Mix in 1/2 of the jar of Emeriald Isle Onion Dip and combine. Spread the potatoes over the meat mixture and then crosshatch the top with a fork. Bake until golden, 30 to 35 minutes for the large casserole or 20-25 for individuals. Yield: 4-6 servings.

Customer Reviews

Become a Club Member to sign up for special promotions and recipes.

Questions? Call us 800.356.8933

About Us

Guest Services

Helpful Info

Orders