County Wexford Shepherd’s Pie
Slow-braised lamb shank Shepherd's Pie with barley, leek, whiskey and a golden Yukon Gold potato crust. Tips for substitutions, make-ahead and reheating.
In tribute to my Irish heritage, and the incredible spice mixture called Bridgeport Seasoning from the Spice House, I have created this Shepherd's Pie. It takes hours to make and is worth the wait!
Submitted by: Michael Mowle from Rochester Hills, MI
Yield: 6-8
- Lamb shanks braise low and slow with barley, mushrooms, leeks, whiskey and warm herbs for a rich stew base.
- Yukon Gold mashed potato topping uses butter and half-and-half plus Bridgeport Seasoning to form a crisp, browned crust.
- Key tips: use a tea ball for whole cloves, a cake-decorating funnel to spread potatoes, remove bones before finishing, and bake to brown.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
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Frequently Asked Questions
Can I use ground lamb or beef instead of lamb shanks?
Yes. Brown 2 to 3 pounds of ground lamb or beef with the mushrooms and leeks, drain excess fat, then add barley, stock and whiskey and simmer until barley is tender, about 45 to 60 minutes. Texture and flavor will differ from slow-braised shanks, but the dish will be faster and still hearty.
Is this recipe freezer and make-ahead friendly?
Yes. You can refrigerate the cooked stew up to 48 hours before topping and baking. For longer storage, freeze the cooled stew up to 3 months. Thaw overnight in the refrigerator, assemble, then bake at 375°F until heated through and the topping is browned.
How can I make this dish gluten free?
Barley contains gluten. Substitute pearl or Arborio rice, quinoa or gluten-free lentils and reduce liquid as needed. Cook these alternatives until tender before finishing, and confirm your stock and seasonings are gluten free.
How do I prevent a soggy filling or a runny pie?
Remove excess cooking liquid or reduce it by simmering before assembly. Take out bones and large connective tissue, and stir the stew to thicken. If needed, mix a small cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) and stir into hot stew to thicken quickly.
Why use a tea ball for whole cloves?
Putting whole cloves in a tea ball concentrates flavor during the long braise while making them easy to remove. That avoids biting into bitter whole cloves or having to hunt them out of the stew.
Can I cook this in a slow cooker instead of the oven?
Yes. Brown meat and vegetables first, then transfer everything to the slow cooker. Cook on low for 7 to 8 hours or on high for 4 to 5 hours with the barley and stock. Finish by transferring to a baking dish, topping with potatoes and baking to brown the crust.
How do I get a nicely browned mashed potato crust?
Use Yukon Golds, mash with butter and half-and-half as directed, and spread evenly over the stew. Bake at 375°F about 20 minutes until hot. For extra color, broil 1 to 3 minutes at the end while watching closely. Avoid low-fat spreads and skim milk for best browning.
Can I use ground lamb or beef instead of lamb shanks?
Yes. Brown 2 to 3 pounds of ground lamb or beef with the mushrooms and leeks, drain excess fat, then add barley, stock and whiskey and simmer until barley is tender, about 45 to 60 minutes. Texture and flavor will differ from slow-braised shanks, but the dish will be faster and still hearty.
Is this recipe freezer and make-ahead friendly?
Yes. You can refrigerate the cooked stew up to 48 hours before topping and baking. For longer storage, freeze the cooled stew up to 3 months. Thaw overnight in the refrigerator, assemble, then bake at 375°F until heated through and the topping is browned.
How can I make this dish gluten free?
Barley contains gluten. Substitute pearl or Arborio rice, quinoa or gluten-free lentils and reduce liquid as needed. Cook these alternatives until tender before finishing, and confirm your stock and seasonings are gluten free.
How do I prevent a soggy filling or a runny pie?
Remove excess cooking liquid or reduce it by simmering before assembly. Take out bones and large connective tissue, and stir the stew to thicken. If needed, mix a small cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) and stir into hot stew to thicken quickly.
Why use a tea ball for whole cloves?
Putting whole cloves in a tea ball concentrates flavor during the long braise while making them easy to remove. That avoids biting into bitter whole cloves or having to hunt them out of the stew.
Can I cook this in a slow cooker instead of the oven?
Yes. Brown meat and vegetables first, then transfer everything to the slow cooker. Cook on low for 7 to 8 hours or on high for 4 to 5 hours with the barley and stock. Finish by transferring to a baking dish, topping with potatoes and baking to brown the crust.
How do I get a nicely browned mashed potato crust?
Use Yukon Golds, mash with butter and half-and-half as directed, and spread evenly over the stew. Bake at 375°F about 20 minutes until hot. For extra color, broil 1 to 3 minutes at the end while watching closely. Avoid low-fat spreads and skim milk for best browning.
Sounds Delicious! My family is also from Wexford.
Wish I was there now instead of Los Angeles.
Thanks for this.
Hi Carole,
Bridgeport Seasoning is a favorite blend for potatoes of all sorts. The blend is hand mixed from red peppers, romano cheese, kosher salt, toasted onion, thyme, rosemary, cayenne, basil, white onion, and Tellicherry pepper.
You can click the “Bridgeport Seasoning” text in the ingredients section to view the spice blend.
What is Bridgeport Seasoning?