Description

Ever wondered how to create a dish so cozy it feels like a warm hug from the Scottish Highlands? Picture digging into A Scotsman’s Shepherd’s Pie, with savory ground lamb, rich Guinness gravy, and a creamy, cheesy potato crust that’s golden and crisp.

Ingredients

Each ingredient in A Scotsman’s Shepherd’s Pie contributes to its hearty flavor and comforting texture. Substitutions make it adaptable to your pantry.

Potato Topping:

Mashed, Boiled Potatoes (5 cups): The creamy, starchy crust. Substitution: Instant mashed potatoes or mashed cauliflower for low-carb.
Sour Cream (½ cup): Adds tang and creaminess. Substitution: Greek yogurt or plain yogurt.
Cream Cheese (2 oz): Brings rich, velvety texture. Substitution: Neufchâtel or vegan cream cheese.
Butter (2 tbsp, softened, divided): Enhances flavor and smoothness. Substitution: Margarine or olive oil for dairy-free.
Egg Yolk (1): Binds the potatoes for a golden crust. Substitution: 1 tbsp milk or omit for egg-free.
Kosher Salt (½ tsp): Boosts flavor. Substitution: Table salt (use ¼ tsp).
Freshly Ground Black Pepper (½ tsp): Adds mild heat. Substitution: White pepper or a pinch of cayenne.

Lamb Filling:

Olive Oil (1 ½ tsp): For browning the lamb. Substitution: Vegetable oil or canola oil.
Ground Lamb (1 lb): Rich, savory protein. Substitution: Ground beef (for cottage pie), turkey, or plant-based meat.
Salt and Ground Black Pepper (to taste): Seasons the lamb. Substitution: Low-sodium salt or seasoning blend.
Stewed Tomatoes with Juice (16 oz can, chopped): Adds tangy, juicy depth. Substitution: Fresh diced tomatoes or crushed tomatoes.
Onion (1 small, chopped): Brings sweetness and aroma. Substitution: Shallots or 1 tsp onion powder.
Carrot (1 small, peeled and chopped): Adds sweetness and crunch. Substitution: Parsnip or celery.
Peas (½ cup): Provides pops of sweetness and color. Substitution: Green beans or corn.
Irish Stout Beer (1 cup, e.g., Guinness): Creates a robust, malty gravy. Substitution: Beef broth or non-alcoholic beer.
Beef Bouillon Cube (1): Boosts savory flavor. Substitution: 1 tsp beef bouillon powder or 1 cup beef broth (skip beer).
All-Purpose Flour (1 tbsp): Thickens the gravy. Substitution: Cornstarch or gluten-free flour.
Worcestershire Sauce (1 tbsp): Adds umami and depth. Substitution: Soy sauce or balsamic vinegar.

Topping:

Shredded Sharp Cheddar Cheese (¾ cup): Melts into a tangy, golden crust. Substitution: Mild cheddar, Gouda, or vegan cheese.
Chopped Fresh Parsley (2 tsp): Adds fresh, herby color. Substitution: Chives or dried parsley.
Smoked Paprika (2 tsp): Brings smoky, vibrant flavor. Substitution: Regular paprika or chili powder.

Why These Ingredients Matter:

Lamb and cheese provide protein and iron for a filling meal.
Vegetables like carrots, peas, and tomatoes add fiber, vitamins, and antioxidants.
Guinness and Worcestershire sauce create a deep, savory gravy that sets this pie apart.
The creamy potato topping with sour cream and cream cheese elevates the dish to indulgent comfort food.

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Instructions

Prep the Potato Topping (10 minutes):
- Boil and mash 5 cups potatoes (about 4-5 medium potatoes) until smooth.
- In a large bowl, mix mashed potatoes with ½ cup sour cream, 2 oz cream cheese, 1 tbsp softened butter, 1 egg yolk, ½ tsp kosher salt, and ½ tsp black pepper until creamy. Tip: Mash thoroughly to avoid lumps; a potato ricer works great for smooth texture.
Cook the Lamb Filling (10 minutes):
- Heat 1 ½ tsp olive oil in a cast iron skillet or nonstick pan over medium-high heat.
- Add 1 lb ground lamb, reduce to medium, and cook, stirring frequently, until browned and crumbly, 4-5 minutes.
- Drain excess grease and season with salt and pepper to taste. Tip: Break up the lamb with a wooden spoon for even browning.
Add Vegetables (7-10 minutes):
- Stir in 16 oz chopped stewed tomatoes with juice, 1 small chopped onion, and 1 small chopped carrot.
- Simmer for 5-10 minutes until vegetables are tender.
- Add ½ cup peas and cook for 2-3 minutes until warmed through. Tip: Chop veggies small for faster cooking and even texture.
Make the Gravy (8-10 minutes):
- In a saucepan, heat 1 cup Guinness over medium heat. Add 1 beef bouillon cube and stir until dissolved, about 5 minutes.
- In a separate pan, melt 1 tbsp butter over medium-low heat. Whisk in 1 tbsp flour and cook for 1 minute until thick and paste-like.
- Gradually stir the beer mixture and 1 tbsp Worcestershire sauce into the flour mixture, whisking until smooth and thickened, 2-3 minutes. Tip: Whisk constantly to avoid lumps in the gravy.
Combine and Simmer (5 minutes):
- Stir the gravy into the lamb mixture and simmer for at least 5 minutes until thickened. Tip: If the mixture is too thick, add a splash of water or broth.
Assemble the Pie (5 minutes):
- Preheat the oven’s broiler and set a rack 6 inches from the heat source.
- Grease a 9×12-inch baking dish and pour in the lamb mixture, spreading evenly.
- Carefully spoon the mashed potato mixture over the lamb, spreading to cover like a crust.
- Sprinkle ¾ cup shredded sharp Cheddar, 2 tsp chopped parsley, and 2 tsp smoked paprika over the potatoes. Tip: Use a spatula to spread potatoes evenly and create small peaks for a crispy, golden crust.
Broil and Serve (5-7 minutes):
- Broil for 4-5 minutes until the potato crust is browned and the cheese is melted.
- Cool for 5 minutes before serving to set the layers. Tip: Watch closely during broiling to prevent burning; rotate the dish if needed for even browning.