I rarely celebrate St. Patrick’s day and am always just in it for the food. Last year my oldest begged me to catch a leprechaun: I had no idea that I was supposed to stage mischief after the kids went down! When I was young the only tradition was to wear green to avoid a pinch. Now St. Patty’s is a huge production. Maybe, just maybe, Mom will set a few leprechaun traps and surprise the kids this year.
This year we’ll be enjoying my favorite Irish meal for St. Patrick’s Day: Shepherd’s Pie. The absolute best Shepherd’s pie I’ve ever eaten was from Serendipity in New York. This dish is comfort in a bowl. I love scooping my spoon into the mashed potato layer and unveiling the piping hot reward of meat and veggies. Pure comfort.
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Preheat oven at 400 degrees. Fill large pot with water and boil your diced potatoes about 15 minutes or until fork tender.
drain potatoes in a colander and return to pot. Add 4 tablespoons of butter, spices, milk. Start with 1/4 cup of milk and add more gradually if it seems too stiff. Once you reach desired consistency add cheese.
warm 2 tablespoons of oil in a large oven safe skillet, preferably a . Add 1 cup chopped onion, season with salt and pepper to taste. Cook until soft and fragrant.
Add 1 1/2 pound ground beef to the onions. Chop and stir to combine. Cook till no longer pink.
Sprinkle 2 tablespoons of flour over meat. Add 2 tsp tomato paste, 1 cup beef broth, 1 tsp Worcestershire sauce, and the fresh herbs. Stir to combine.
Stir in 1 cup frozen veggie mix, and cook for 2 minutes. Smooth out meat mixture with a rubber spatula.
Top meat mixture with the mashed potatoes, smoothing it out along the way. Sprinkle 1 cup cheese on top. Bake in a preheated oven for 25 minutes. If you want the cheese to brown on top you can broil the dish for 2-4 min keeping an eye on it the whole time.
Serve and enjoy!
- 1 1/2 pound russet potatoes
- 1/4 C. milk
- 4 tablespoons butter
- 1 teaspoon season salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon of rosemary
- 2 tablespoons of oil
- 1 cup chopped onion
- 1 1/2 pound ground beef
- 1 tsp kosher salt
- 1/2 tsp fresh ground pepper
- 2 tablespoons all purpose flour
- 2 tsp tomato paste
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 2 teaspoons fresh chopped resmary
- 1 teaspoon fresh chopped thyme
- 1 cup frozen vegetable mix
- 2 cups cheese
- Wash and dice potatoes. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil, approximately 10 to 15 minutes.Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add milk, butter, seasoned salt, pepper, onion powder, garlic powder, and rosemary. Mix until smooth adding more milk if need be, then add cheese.
- Preheat the oven to 400 degrees F.
- While the potatoes are cooking, prepare the filling. Place the oil into a 12-inch skillet and set over medium high heat. Add the onion and saute just until they are fragrant and translucent, approximately 3 to 4 minutes. Add salt and pepper and cook until browned and cooked through, approximately 3 minutes. Add meat and cook until no longer pink. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, beef broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
- Mix 1 cup of the frozen vegetable mix to the meat mixture and spread evenly with a rubber spatula. Top with the mashed potatoes and smooth with a rubber spatula. Bake for 25 minutes or just until the potatoes and cheese begin to brown. You can also broil after cooktime for a few minutes to achieve a nice brown color.
- If you broil the potatoes, make sure to watch potatoes to prevent burning.