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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.
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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.
HISTORY® is the leading destination for award-winning original series and specials that connect viewers with history in an informative, immersive, and entertaining manner across all platforms. The network’s all-original programming slate features a roster of hit series, premium documentaries, and scripted event programming.
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
A+E Signature Tracks
Additional Footage & Photos Courtesy of
Getty Images
Alamy
Pond5
Wikimedia
#1700s #Patricks #Day #Staple #ULTIMATE #Comfort #Food #Ancient #Recipes #Sohla
Rewatching this cause I made a mess yesterday when I attempted to make shepherds pie!
I love shepherds pie and cottage pie. I know you called it more of a casserole rather then a pie, but I would almost say it’s an Irish Lasagna… only instead of noodles they used potatoes for the layers. Either way, I really enjoyed this episode! It was very informative and now I am craving a piece of shepherds pie!
I think you need more salt
Made this today and it was amazing… added lemon, savory, and thyme, because we love them… thank you for this recipe, even a year later!
Can you make German sauerbraten with homemade spatzel it’s a German type egg noodle or spaghetti noodle with homemade red cabbage with the apples in it.
German sauerbraten is beef marinade in vinegar type brine for three to four days. In the fridge thank you.
With no apologies shepherds pie is an medival English dish, NOT Iriish! the related dishes ‘Old English’ pie (what was used before the potato was ‘discovered’ in the americas) or cottage/rs pie , so not original as the ‘original’ pie would have had a toppining made of some sort of Turnip or Swede mashed! a scots variant as well as in some parts of north west Engand has a casing (poperly known as a COFFYN) made from pastry with the topping made from potatoes, there are very many unique Irish recipies all of which are worthy of mention, but shepherds pie is decidedly ENGLISH or WELSH
Old chief’s lie 😂😂😂😂😂
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I love your videos, so interesting! Just making the point that we also had cottages in England at that time, and I believe sausages went to Ireland from England which would really support Cottage Pie’s origins being English 😂
Please consider doing the oldest stone boiling recipe , Native American roots?
Cut the potatoes smaller, they cook more evenly
Wtf is BCE? It’s BC and AD isn’t it?
2 day old mashed potatoes work well for this recipe 😋
So this is Shepherds pie. Not Cottage pie. Do you actually know the difference.
Most of the uk was very poor at the time you state not just Ireland! The ruling class had money not the poor
Hi Sohla, I’m new to your channel and I love your content and your charm. What’s not to love?
“You can’t make Sherpherd’s pie without potatoes.”
While I agree, last time as my meat was cooking I realized my potatoes were rotten. I flailed around for a minute, and made a creamy polenta to put on top.
And… It was surprisingly nice!
13:30 the potatoe faminine wasn’t caused by a potatoe blight but from the British importing all of the potatoes to England. This is a history channel. Don’t white wash that history.