Shepherd’s pie was one of my favorite Irish dishes growing up as a child. There’s just something about a warm, satisfying, meaty-filling crowned with mashed potatoes that just makes my heart go pitter-patter with delight. This medicated recipe features a classic take on shepherd’s pie, that will be the perfect dish for you to make during one of these blistering cold days.

Yields 8 servings

Here’s What You Need:

Mashed Potatoes Ingredients

1½ lbs russet potatoes

¼ cup half-and-half

4 tablespoons cannabis-infused butter

¾ teaspoon salt

¼ teaspoon black pepper

1 egg yolk

Meat-Filling Ingredients

2 tablespoons cannabis-infused coconut oil

1 cup onion (diced)

2 large carrots (peeled, and finely diced)

2 garlic cloves (finely minced)

1½ lbs ground lamb (may substitute with beef)

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons all-purpose flour

2 teaspoons tomato paste

1 cup chicken broth

1 teaspoon Worchestershire sauce

2 teaspoon fresh rosemary (chopped)

1 teaspoon fresh thyme (chopped)

½ cup fresh or frozen corn kernels

½ cup fresh or frozen English peas

11 x 7″ baking dish

Parchment paper

Sheet pan/cookie sheet

How to Make Shepherd’s Pie

Mashed Potatoes Preparation

To begin, preheat your oven to 400 degrees Fahrenheit.

Next, peel all of the potatoes and chop them into ½” chunks.

Place the potato chunks in a medium-size sauce pot and cover them with cold water. Place the sauce pot on the stove-top over high heat, cover the pot with a lid, and bring the contents to a boil.

Once the potatoes are boiling, remove the lid and decrease the heat to about medium or medium-low heat, to continue simmering the potatoes. Allow the potatoes to simmer for an additional 10-15 minutes, or until they are extremely tender and can be mashed easily.

In a small bowl, combine the half-and-half and the cannabis-infused butter, and place the bowl into the microwave for about 30 seconds-1 minute, or until the two ingredients are warmed and have been melted together.

After, carefully drain the potatoes in a colander and then return the cooked potatoes to the now empty sauce pot.

Begin to mash the potatoes using a potato masher or even a large serving fork. About half way through the mashing process, add in the half-and-half/melted cannabis-infused butter mixture, continuing to mash the potatoes until they are smooth.

Finally, add in the egg yolk, salt and black pepper, and whip the mashed potatoes to thoroughly combine. Set the potatoes to the side for now.

Meat-Filling Preparation

To begin, add the cannabis-infused coconut oil to a large skillet and place the pan on the stove-top over medium heat.

Once the oil is hot, add in the diced onion and carrots and saute the two for several minutes until they become tender – roughly 3-4 minutes.

Next, add the finely minced garlic and stir the ingredients once more.

Then, add the ground lamb, and season it with both salt and black pepper. Cook the lamb until it is fully browned, and broken down.

When the lamb meat is cooked, sprinkle it with the 2 tablespoons of all-purpose flour and continue to cook the meat for an additional 1-2 minutes.

After, add the chicken broth, tomato paste, Worchestershire sauce, fresh rosemary and thyme, and stir well to combine.

Bring the contents of your skillet to a boil (you may need to raise the heat slightly), then once boiling, reduce the heat to low and continue to cook the meat-filling for an additional 10-12 minutes, or until the sauce has thickened quite a bit.

Finally, add in both the corn and peas, and stir well to combine, ensuring all the ingredients are thoroughly warmed through.

Proceed to pour the meat filling into an 11 x 7″ baking dish.

Next, top the meat filling with the mashed potatoes, starting at the edges of the dish and pressing down with a rubber spatula to ensure that a good seal is formed. This seal will help keep the contents of the dish from bubbling out during the cooking process.

Place the baking dish on a parchment lined sheet pan or cookie sheet, and place it in its entirety into your preheated oven.

Bake your shepherd’s pie for 25 minutes, or until the mashed potatoes have begun to brown on top.

Carefully remove the baking dish from the oven, and place your shepherd’s pie on a cooling rack to cool for at least 15 minutes prior to serving.

After 15 minutes has passed, serve and enjoy!

Check out other posts from Weedist’s Great Edibles Recipes series!