Celebrate St. Paddy’s Day with Shepherd’s Pie – Traditional Irish Fare

Celebrate St. Paddy’s Day with Shepherd’s Pie – Traditional Irish Fare

Celebrate St. Paddy’s Day with Shepherd’s Pie – Traditional Irish Fare

 

Happy St. Paddy’s Day to ye!

Sure, we could make corned beef and cabbage for today’s big Irish feast. Millions of dinner tables will be featuring it.

You know what, though? I’m not looking to wilt your shamrocks here or anything, but there’s nothing traditionally Irish about corned beef and cabbage. It’s one of those beloved American traditions that we pretend is authentic.

It’s sort of like eating General Tso’s chicken to honor the Chinese New Year.

Shepherd’s pie, on the other hand, is traditional Irish fare. It’s a staple on the Emerald Isle. It’s the real deal. The real McCoy, if you will.

So, in case you’re looking for something different. For a change from the same old same old. For a hot and hardy meal that isn’t as routine as corned beef, and truly pays homage to the Irish, this shepherd’s pie may be just the ticket.

It’s savory and satisfying as well as easy, especially if you have left-over mashed potatoes at the ready.

Here’s how it comes together.

Recipe courtesy of: Food.com

Ingredients:

  • 1 tablespoon olive oil
  • 1 teaspoon pepper
  • 1 lb  ground beef or lamb
  • 1 large onion, finely diced
  • 3 -4 large carrots finely diced
  • 1 cup frozen peas
  • 3 -4 sprigs fresh thyme, finely chopped
  • 2 tablespoons flour
  • 1 tablespoon butter
  • 1 glass red wine
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 cup chicken stock
  • 1 large quantity mashed potatoes (estimating 1L or 6 cups, fresh or leftover)
  • 1 egg, beaten
  • grated parmesan cheese (optional)

Directions:

Pre-heat oven to 200C/400°F.

Sauté carrots in the olive oil until starting to get tender.

Add in the onions and saute for a minute or two then add the meat.

Season with black pepper and thyme.

Cook until browned then drain fat.

Add the butter and peas.

sp carrots

 

Sprinkle with flour and stir through.

Add tomato paste, wine and Worcestershire sauce.

Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.

Remove from heat. Grease an oven proof dish (9×13 works for me, as does an oval baker) with butter and add the sauce.

IMG_3067

 

Spoon or pipe the mashed potatoes over the top. Brush with egg and sprinkle with Parmesan cheese if using.

IMG_3071

 

Bake for about 20 minutes or until the potato is nice and browned on top.

IMG_3075

 

Serve as is or with some crusty bread to mop up that yummy sauce!

IMG_3111

 

 

Enjoy!

And here’s the handy printable version.

 

Shepherd’s Pie

Serves 6
Prep time 20 minutes
Cook time 40 minutes
Total time 1 hour

Ingredients

  • 1 tablespoon olive oil
  • 1 teaspoon pepper
  • 1lb ground beef or lamb
  • 1 Large onion (finely diced)
  • 4 Large carrots (finely diced)
  • 1 cup frozen peas
  • 4 sprigs fresh thyme (finely chopped)
  • 2 tablespoons flour
  • 1 tablespoon butter
  • 1 glass red wine
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 cup chicken stock
  • 6 - 8 cups fresh or leftover mashed potatoes
  • 1 egg (beaten)
  • grated parmesan cheese (optional)

Directions

Step 1
Pre-heat oven to 200C/400°F.
Step 2
Sauté carrots in the olive oil until starting to get tender. Add in the onions and saute for a minute or two then add the meat. Season with black pepper and thyme. Cook until browned then drain fat. Add the butter and peas. Sprinkle with flour and stir through.
Add tomato paste, wine and Worcestershire sauce. Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.


Step 3
Remove from heat. Grease an oven proof dish (9x13 works for me, as does an oval baker) with butter and add the sauce.
Step 4
Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.
Step 5
Bake for about 20 minutes or until the potato is nice and browned on top. Serve with crusty bread.

Written by Becky


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6 Comments
  • Patty from MMC says:

    Love the jokes! I am not even a smidgen Irish, but I am half Italian – which was St. Patrick’s lineage! Ned I have no green to wear today, so when I volunteer at the hospital, I expect some comments ….and some pinches!

  • Heather says:

    This looks delicious. I’ll make it after I make the standard corn beef and cabbage on Sat for Tim. Love them both! I’m at work wearing green and a shamrock bracelet. Everyone is Irish today! H

  • Top ‘O the morning to you, Becky…and the rest of the day! Here are a couple of ditties that will make you chuckle…

    Hospitality is when you make guests feel at home when you wish they were!

    “My wife and I were happy for twenty years….and then we met!”

    Your Shepherds Pie looks yummy. I’ve opted for it a few times in restaurants but yours looks much better! I’m off to a St. Patrick’s Day pancake breakfast this morning wearing my authentic Irish sweater which I bought in Ireland when there with your grandma. I’m wilting already because it’s wayyyyyy toooooo warm! YLM

    • Becky says:

      Pancakes died green, no doubt. I wonder what real Irish folks would think about our faux Irish folderol?

      Here’s a “ditty” that’s made for today:

      How can you tell if an Irishman is having a good time?

      Because he’s Dublin over with laughter.


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About Me:

Hi! My name is Becky. I’m a mom, a wife, a friend, a writer, and a compulsive thinker. Don't invite me to a spa or to shop the day away, but rather, make me laugh, engage me in interesting conversation, play a game with me, or give me a cappuccino and homemade vanilla bean flan and I’m yours ‘til the cows come home.

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