Sohla recreates a Saint Patrick’s Day staple Shepherd's Pie. This old school Shepherd's Pie recipe encompasses the very root of the Irish culture.

THE RECIPE

2 pounds Yukon gold potatoes, peeled and cut into quarters
kosher salt
1 tablespoon olive oil
1 tablespoon butter
1 ½ pounds lean ground lamb
1 medium yellow onion, peeled and finely chopped
1 cup finely chopped carrots
½ cup fresh shelled peas
4 garlic cloves, smashed, peeled, & finely chopped
2 teaspoons finely chopped fresh rosemary
Freshly ground black pepper
⅓ cup allpurpose flour
½ cup unsalted cultured butter, room temperature
½ cup plus 2 tablespoons whole milk, warm and divided
6 ounces Irish cheddar, grated
1 egg yolk

1. Put the potatoes into a medium saucepan and cover with water. Season generously with salt and gently simmer until tender.
2. Meanwhile, heat oil and butter in a medium dutch oven over mediumhigh heat until foamy.
3. Add the ground lamb and break up with a wooden spoon.
4. Sprinkle over 2 teaspoons kosher salt and cook undisturbed until browned underneath. Reduce heat to medium.
5. Add onions and carrots. Cook, stirring occasionally until the onions and carrots are tender.
6. Add the peas, garlic, rosemary, pepper, and flour and stir to combine. Break up the meat even more.
7. Cook, stirring constantly, until the flour begins to smell nutty, about 2 minutes.
8. Add 1 ½ cups water, scrape up any fond.
9. Reduce heat to mediumlow and simmer until thickened, about 5 minutes.
10. Drain the potatoes.
11. In a large bowl, mash the potatoes with butter, ½ cup milk, black pepper, and kosher salt. Add cheese and mix well to combine.
12. Beat egg yolk with remaining 2 tablespoons milk and mix into mash.
13. Spread half the mashed potatoes into the dish. Top with lamb mixture.
14. Then finish top with remaining mashed potatoes.
15. Bake at 425F until browned and bubbly, about 15 to 20 minutes.

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Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla ElWaylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
http://histv.co/ancientrecipes

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CREDITS

Host
Sohla ElWaylly

Created By
Brian Huffman

Executive Producers
Sarah Walker
Brian Huffman
Jon Erwin

Executive Producer
Sohla ElWaylly

CoProducer
John Schlirf

Writers
Jon Erwin
Matt Romano

Historian Scripts
Ken Albala

PostProduction Supervisors
Jon Erwin
John Schlirf

Editors
Jordan Podos
Aaron Mackof

Colorist
John Schlirf

Mixer
Tim Wagner

Manager, Rights & Clearances
Chris Kim

Executive Creative Director, A+E Networks
Tim Nolan

VP, Marketing Production, A+E Networks
Kate Leonard

VP, Brand Creative, History
Matt Neary

Music Courtesy of
Extreme Music
A+E Signature Tracks

Additional Footage & Photos Courtesy of
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Pond5
Wikimedia