Shepherd’s Pie – Recipe! Image 1
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Shepherd’s Pie – Recipe!

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Spending St. Patrick’s Day inside isn’t that bad, especially if you snagged a Corned Beef at the grocery store before all the mayhem began.  If you are looking for ways to cook your Corned Beef, or maybe use up the leftovers tomorrow, I have a few recipes here on my blog.  Also, if you are really going to go crazy in the kitchen today, I have a nice Soda Bread recipe here too.  However, if you are one of those who dislike corned beef, or skipped out on the grocery store frenzy, a good Shepherd’s Pie is always a nice idea.

Shepherd’s Pie, a casserole with a mince of sauteed meat with fluffy mashed potatoes on top, then baked until lightly browned, is Irish comfort food to the max.  It’s not difficult to prepare, you can whip up potatoes while your meat cools slightly, before layering both into a casserole dish.  A traditional Shepherd’s Pie is made with ground lamb, but I’m not going to split hairs about using beef, chicken or pork in times like these.  Just get your hands on some ground meat of some sort, and proceed to the finish.

I think you’ll be pleased with your choice of choosing a rustic pie for dinner, rather than Corned Beef anyway.  The flavors are amazing, and the contrasting textures of savory meat with creamy potatoes will certainly appeal to you.  I think you might even do a bit of an Irish jig after dinner.

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Ingredients

Meat Filling

1 onion, diced

2 cloves garlic, minced

1 pound ground lamb, beef, or pork

2 teaspoons dried thyme

2 teaspoons onion powder

1 1/2 teaspoons salt

1/2 teaspoon black pepper

2 tablespoons all-purpose flour

2 tablespoon tomato paste

1 cup beef broth

Potato Topping

5 medium potatoes, peeled and cut in half

3 tablespoons butter

1/4 cup half & half

1/4 cup heavy cream

salt & pepper

olive oil

fresh parsley, optional

(Serves 6)

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To Prepare:

  1. Place potatoes in a pot and fill with cold water.  Place over medium-high heat and add 1 tablespoon salt, boil until fork tender, about 18-20 minutes.
  2. While potatoes are cooking, add 2 teaspoons olive oil to skillet and place over medium heat.  Add onion and garlic and saute, for 3 minutes.  Add lamb, breaking apart with spoon while stirring.  Cook lamb for 5 minutes, or until mostly cooked through, and add thyme, onion powder, salt and black pepper, stir.  Add flour and tomato paste and stir to incorporate into meat.
  3. Add broth and stir, simmer for 3 minutes.  Remove skillet from heat.  Preheat oven to 350 degrees.
  4. Drain potatoes and add butter, half & half and cream to pot, mash until smooth.  Add a teaspoon of salt and 1/4 teaspoon black pepper, stir.
  5. In a casserole dish rubbed with oil, add meat mixture and top with mashed potatoes, smooth out on top.  Bake in oven for 30 minutes, then broil for 5 minutes, just until top is slightly browned.  Let rest for 6 minutes before serving.  Sprinkle with parsley, if using.  Enjoy!

 

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