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 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:
1. Preheat oven to 275°
2. Place an 11x9x3 Disposable Aluminum Pan on a cookie sheet for support
3. Sprinkle the Barley on the bottom of the pan
4. Place the Whole Cloves into a tea ball and place on the bottom of the pan
5. Place the Lamb Shanks into the pan
6. Evenly sprinkle the Sliced Mushrooms and Leek Ringlets on top of the Lamb Shanks
7. Evenly dollop the Crushed Garlic on top of the Lamb Shanks
8. Pour in the Vegetable Stock and Irish Whiskey into the pan
9. Grind the Rosemary, Summer Savory, and Parsley into powder using a mortar and pestle, mix in the ground White Pepper and then sprinkle this evenly over the Lamb Shanks
10. Tightly seal the pan with Aluminum foil and place in the oven for eight (8) hours
11. Prior to the eight hour mark, peel and boil the Yukon Gold Potatoes, drain, and mash/mix with butter, ½ & ½, and Bridgeport Seasoning.
12. When the Lamb Shanks have cooked, remove from oven and then increase the oven temperature to 375°. Extract the tea ball, bones, and any cartilage or large pieces of connective tissues (You’ll know it when you see it…) and stir the stew to evenly mix everything together.
13. Fill a standard 9x13 glass baking dish half full with the stew mixture, then, using a cake decorating frosting funnel even cover the stew with the potatoes.
14. Place the baking dish into the oven and cook for 20 minutes
15. Remove from the oven and allow to stand for 20 minutes to set up and then enjoy!
thespicehouse.com
More About This Recipe
Make the small investment in the cake decorating funnel. The potatoes are denser than the stew and have a tendency to displace rather than cover the stew if you try plopping the potatoes in with a spoon and trying to spread them around. Use the butter and 1/2 & 1/2 as described as they work with the potato starch in the oven to create a nicely browned crust. If you use diet margarine spread and skim milk, you will not get the same effect.
If you enjoyed this recipe, check out more baking recipes here.
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?