This 1700s St. Patrick’s Day Staple Is the ULTIMATE Comfort Food | Ancient Recipes With Sohla

This 1700s St. Patrick­’s Day Sta­ple Is the ULTIMATE Com­fort Food | Ancient Recipes With Sohla



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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 all-pur­pose 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 medi­um-high 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 medi­um-low 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. 

#Ancien­tRecipes

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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 El-Wayl­ly 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.

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CREDITS

Host
Sohla El-Waylly

Cre­at­ed By
Bri­an Huffman

Exec­u­tive Producers
Sarah Walker
Bri­an Huffman
Jon Erwin

Exec­u­tive Producer
Sohla El-Waylly

Co-Pro­duc­er
John Schlirf

Writ­ers
Jon Erwin
Matt Romano

His­to­ri­an — Scripts
Ken Albala

Post-Pro­duc­tion 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
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Addi­tion­al Footage & Pho­tos Cour­tesy of
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