Pióg an aoire (Irish Shepherd’s Pie)

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Liberty Tabletop is celebrating Saint Patrick’s Day with our twist on a timeless classic! This St. Patrick’s Day, don’t settle for greasy pub food. Treat your friends and family to a warm Pióg An Aoire (Irish Shepherd’s Pie)! This simple recipe (known to the Irish by the traditional Gaelic term “pióg an aoire” and pronounced pih-ogue on ee-ra), is a breeze to prepare so you can crack open your favorite malt beverage and enjoy!

Irish Shepherd’s Pie ingredients on table

Ingredients

Pie Filling:

  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 1 lb. 90% lean ground beef -or ground lamb
  • 2 teaspoons dried parsley leaves
  • 1 teaspoon dried rosemary leaves
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves -minced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1 cup frozen mixed peas & carrots*
  • 1/2 cup frozen corn kernels

Potato Topping

  • 1 ½ – 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1-inch cubes
  • 8 tablespoons unsalted butter -1 stick
  • 1/3 cup half & half
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup parmesan cheese

What you’ll need:

360 Cookware Stainless Pie Pan

360 Cookware Fry Pan

360 Cookware Stainless Stock Pot

Irish Shepherd’s Pie mashed potatoes

Preparation

  1. Create the Pie Filling

    1. Add the oil to 8.5″ 360 Skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook for 5 minutes, stirring occasionally.
    2. Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
    3. Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
    4. Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
    5. Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce it to a simmer. Simmer for 5 minutes, stirring occasionally.
    6. Set the meat mixture aside. Preheat oven to 400 degrees F.

  2. Potatoe Topping

    1. Place the potatoes in a large 360 Cookware Stock Pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
    2. Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
    3. Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
    4. Add the parmesan cheese to the potatoes. Stir until well combined.

  3. Assemble the Pie

    1. Pour the meat mixture into 360 Cookware Pie Pan. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
    2. If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.