Celebrate St. Patrick’s Day With This Cheesy Shepherd’s Pie Recipe

St. Patrick’s Day is quickly approaching (is it really March already?!), and what’s the only thing better than baking a pie to celebrate? Baking a pie within a pie! This cheesy shepherd’s pie pie (no, that’s not a typo!) is a tasty mash-topped shepherd’s pie, all encased in a crispy pastry crust (with a bit of extra cheese on top for good measure). I used a simple lentil-based filling, making this vegetarian shepherd’s pie super hearty and filling. It’s so good with gravy and extra veggies on the side.

Ingredients:

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit. Lightly grease a deep baking dish, and lay a sheet of shortcrust pastry over the top. Carefully press the pastry down to the corners of the dish and trim any excess. Prick the base several times with a fork and blind bake for around 20 minutes, until the pastry is crispy and golden brown.

2. While the pastry is blind baking, prepare the shepherd’s pie filling. Heat a dash of oil in a frying pan, and add the diced onion, carrot, mushrooms, frozen peas, and sweet corn. Cook over a medium heat for 5-10 minutes, until the vegetables are soft.

3. Add the puy lentils and mix to combine. At this point, you can also add any other flavorings that you fancy, e.g. a squeeze of ketchup, dash of Worcestershire sauce, some dried herbs or spices, etc.

4. Boil the chunks of potato until completely soft and mash thoroughly. Add a dash of milk and about 2/3 of the grated cheese (just hold a little back for topping). Season generously with salt and pepper, and mash well until it’s creamy.

5. When the pastry is golden brown and crispy, add the lentil mixture and top with the mashed potato.

6. Top with the remaining grated cheese.

7. Bake for about 30 minutes longer, until the cheese is golden brown and crispy.

Preheat the oven to 375 degrees Fahrenheit. Lightly grease a deep baking dish and lay a sheet of shortcrust pastry over the top. Carefully press the pastry down to the corners of the dish and trim any excess. Prick the base several times with a fork and blind bake for around 20 minutes, until the pastry is crispy and golden brown.

While the pastry is blind baking, prepare the shepherd’s pie filling. Heat a dash of oil in a frying pan and add the diced onion, carrot, mushrooms, frozen peas, and sweet corn. Cook over a medium heat for 5-10 minutes, until the vegetables are soft.

You can use alternative veggies if you feel like it — celery, garlic, peppers, whatever you have on hand. Shepherd’s pie is a great way to clear the fridge!

Add the puy lentils and mix to combine. At this point, you can also add any other flavorings that you fancy, e.g. a squeeze of ketchup, dash of Worcestershire sauce, some dried herbs or spices, etc. Make it your own! Just make sure the mixture doesn’t become too wet, or you may end up with soggy pastry.

Boil the chunks of potato until completely soft, and mash thoroughly. Add a dash of milk and about 2/3 of the grated cheese (just hold a little back for topping). Season generously with salt and pepper and mash well until it’s creamy.

I love skin-on mash, so I left the skins on mine, but you can peel your potatoes first if you prefer.

When the pastry is golden brown and crispy, add the lentil mixture and top with the mashed potato.

Top with the remaining grated cheese.

Bake for about 30 minutes longer, until the cheese is golden brown and crispy. Serve hot, topped with some fresh parsley, if desired.

Shepherd’s pie is always the most amazing comfort food, but add a crispy pastry crust and that beautiful cheesy topping, and it’s taken to the next level! All you need is a few veggies on the side and some gravy for pouring over the top, and you have a super hearty dinner.

What kind of pie will you be making to celebrate Pi Day this year? Share your recipe ideas on Twitter @BritandCo, and follow us on Pinterest for more inspiration!