Ingredients
2 pounds russet potatoes, peeled and chopped into 2-inch pieces
2 teaspoons salt for potato water
4 tablespoons unsalted butter, divided (with 1 tablespoon reserved for later)
3/4 cup milk (add more if needed for consistency)
2 tablespoons sour cream or Greek yogurt
3/4 teaspoon salt
3/4 teaspoon black pepper
1 egg, room temperature, lightly beaten
1 tablespoon unsalted butter (optional, if using fattier ground meat)
1 pound lean ground lamb or ground beef
1/2 teaspoon salt
1/2 teaspoon black pepper
1 yellow or white onion, chopped
4 cloves garlic, minced
8 ounces cremini mushrooms, sliced
1 tablespoon fresh thyme, chopped (or 2 teaspoons dried)
1 tablespoon fresh rosemary, chopped (or 2 teaspoons dried)
2 tablespoons tomato paste
2 tablespoons all-purpose or whole wheat flour (or gluten-free flour for a gluten-free version)
3/4 cup dry red wine (such as merlot or cabernet sauvignon; can substitute with additional beef or vegetable broth)
1 1/4 cups low-sodium beef broth or vegetable broth
1 tablespoon Worcestershire sauce (use gluten-free version if needed)
3/4 to 1 teaspoon salt (to taste)
3/4 to 1 teaspoon black pepper (to taste)
2 cups frozen peas and carrots
1/2 cup frozen corn
Optional garnish: chopped fresh parsley
Instructions
1-Peel and chop 2 pounds of russet potatoes into 2-inch pieces, then boil them in water with 2 teaspoons of salt until fork-tender, about 8-10 minutes. Drain, let steam dry briefly, and return to the pot.
2-While the potatoes cook, prepare the vegetables for the filling by chopping the onion, mincing the garlic, and slicing the mushrooms.
3-Mash the potatoes with 3 tablespoons of the unsalted butter, 3/4 cup of milk, 2 tablespoons of sour cream or Greek yogurt, 3/4 teaspoon salt, and 3/4 teaspoon black pepper until smooth. Slowly stir in 1 lightly beaten egg and adjust with additional milk if needed. Cover and set aside, reserving 1 tablespoon of butter.
4-Preheat the oven to 400 degrees Fahrenheit.
5-In an oven-safe skillet over medium-high heat, melt 1 tablespoon of unsalted butter if using, then cook 1 pound of lean ground lamb or beef, breaking it into crumbles, and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
6-Add 1 chopped onion, 4 minced garlic cloves, and 8 ounces of sliced cremini mushrooms; sauté until tender, about 5 minutes. Stir in 1 tablespoon chopped fresh thyme and 1 tablespoon chopped fresh rosemary; sauté until fragrant.
7-Drain any excess grease if necessary.
8-Stir in 2 tablespoons of tomato paste and cook until it darkens, then mix in 2 tablespoons of flour and cook for 1 minute more.
9-Deglaze the pan with 3/4 cup of dry red wine, scraping up browned bits, and simmer for 3 minutes until the wine reduces.
10-Add 1 1/4 cups of low-sodium beef or vegetable broth and 1 tablespoon of Worcestershire sauce; simmer for 3 minutes until the mixture thickens, then season with 3/4 to 1 teaspoon salt and 3/4 to 1 teaspoon black pepper to taste.
11-Stir in 2 cups of frozen peas and carrots and 1/2 cup of frozen corn, then spread the filling evenly in the skillet or transfer to a baking dish.
12-Spoon the mashed potatoes over the filling, spread evenly, and brush the top with the reserved 1 tablespoon of melted butter.
13-Bake for 15-20 minutes until the filling bubbles at the edges.
14-Optionally, broil for 1-3 minutes to brown the potato edges, watching carefully to avoid burning.
15-Let the pie rest for 15 minutes before serving, and garnish with chopped fresh parsley if desired.
Last Step:
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🌿 Use ground lamb for authentic flavor or beef for availability.
🍷 Replace red wine with broth if avoiding alcohol.
⏰ Prepare mashed potatoes and filling ahead to save time on baking day.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Boiling, sautéing, baking
- Cuisine: Irish