Shepherd's Pie that will become a Family Favorite
There's just something about the month of March and our desire to celebrate all things Irish. Maybe it's the green grass that is starting to appear where winter is finally withdrawing. Maybe it's the feeling of fresh, spring days that...
There's just something about the month of March and our desire to celebrate all things Irish. Maybe it's the green grass that is starting to appear where winter is finally withdrawing. Maybe it's the feeling of fresh, spring days that are on the horizon. Or, maybe it's simply because we absolutely love celebrating St. Patrick's Day.
In any case, when it comes to Irish cuisine, you really can't go wrong with a lot of it. Meat and potatoes tend to make for a very solid plate at supper, and many Irish recipes focus on them as main ingredients.
Shepherd's Pie, it just so happens, is one of those meat-and-potato dishes. By definition, it's really any leftover meats that are chopped up or ground and covered with mashed potatoes and baked. Some versions call for beef, others for lamb, while some want gravy in the filling like a stew and some even have cheese in the mix.
But, as you may have heard, keeping it simple is sometimes the absolute best way to do things. Shepherd's pie is a simple, yet tasty dish that allows the natural flavors of the ingredients to stand out.
- 2 tablespoons oil
- 1 large onion, chopped or diced
- 2 carrots, chopped
- 1 ½ pounds ground lamb or beef
- 4 cups mashed potatoes (you can find a great recipe here)
- 1 tablespoon tomato paste
- 1 tablespoon butter
- 1 cup beef stock (warm)
- Salt and pepper
- Start off by prepping the oven and preheating it to 350 degrees Fahrenheit.
- While the oven is warming, heat your oil in a large skillet with your burner at medium.
- Once the oil heats up, add in your carrots and your chopped onion and cook until soft but not to the point of browning, or caramelizing.
- Once the vegetables have softened, increase your heat to medium high.
- Add in the ground lamb or beef, cooking until browned.
- Add the stock, then stir in the mustard and the tomato paste.
- Add in some salt and pepper and lower the heat to low.
- Allow it to simmer until the stock has begun to evaporate, though some remains, in about 20 minutes.
- Put the meat and vegetable sauce into a casserole dish (1 ½ quarts).
- Carefully cover with mashed potatoes, making sure not to push down too hard or gravy will flow up and on top of them. Once covered, melt your butter and then brush the top of the potatoes.
- Bake in the oven for 50 minutes or until the top of the potatoes turns into a nice golden brown.
- Serve hot with soda bread or biscuits.
Variations on this recipe:
There are several things you can do to change up this recipe to give it a twist.
- Add frozen peas to the mixture before baking. Frozen peas tend to hold up better in stews and casseroles than canned peas.
- Once the potatoes are golden brown, pull it out of the oven, cover with shredded cheese and then add back in for about five minutes or until melted.
- Use mashed sweet potatoes instead of regular mashed potatoes.
Enjoy this great recipe while winter is still around. This dish will surely warm you up and comfort you while waiting a bit longer for spring!
Like the sound of this recipe? We have plenty more where that came from. Just contact us if you're interested in a huge variety of recipes ranging from breakfast to dinner to appetizers and desserts and everything in between.