How to make Shepherd’s Pie

SAVANNAH, Ga. (WTOC) - When you are at an event like Shamrocks and Shenanigans, you don’t want to sit in one spot - so you’ll probably want to eat as you move around.

So, Chef Shahin Afsharian, of Plant Riverside District, has made an Irish specialty mobile with Shepherd’s Pie in a cone.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 pounds lean ground lamb
• 1 onion, diced
• ⅓ cup all-purpose flour
• 3 cloves garlic, minced
• 1 tablespoon ketchup
• 2 teaspoons minced fresh rosemary
• 1 teaspoon paprika
• ⅛ teaspoon ground cinnamon
• salt and ground black pepper to taste
• 2 ½ cups water, or as needed
• 1 (12 ounce) package frozen peas and carrots, thawed
• 2 ½ pounds Yukon Gold potatoes, peeled and halved
• ¼ pound Irish cheese (such as Dubliner®), shredded
• ¼ cup cream cheese
• 1 tablespoon Irish butter
• 1 pinch ground cayenne pepper
• 1 large egg yolk
• 2 tablespoons milk

Directions

• Preheat the oven to 375 degrees F (190 degrees C).
• Place olive oil and butter in a Dutch oven over medium heat. Stir in ground lamb and onion; cook and stir until meat is brown and crumbly, about 10 minutes.
• Stir in flour until incorporated. Mix in garlic, ketchup, rosemary, paprika, cinnamon, salt, and pepper; cook and stir until garlic is fragrant, 2 to 3 minutes.
• Stir in water, scraping up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, 5 to 6 minutes.
• Remove lamb mixture from heat, then stir in peas and carrots until combined.
• Spread lamb mixture into the bottom of a 9x13-inch baking dish; set aside.
• Place potatoes into a large pot of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to the pot.
• Mash Irish cheese, cream cheese, butter, and cayenne pepper into potatoes until smooth. Season with salt and black pepper.
• Whisk together egg yolk and milk in a small bowl; stir into mashed potato mixture.
• Top lamb mixture in the baking dish with mashed potatoes; spread evenly to cover.
• Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.

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