Irish Shepherds Pie

Here is a quick and easy recipe.  I like to use leftovers to make it and then it doesn’t seem to take anytime at all.  It seems I always have leftover mashed potatoes because I make enough for Cox’s Army as my mother used to say. 

Shepherds Pie shouts Irish casserole! This recipe has been in my family for years and is always a good standby.  It isn’t just for St. Patrick’s Day…it is a great week night meal.  You may not know that this pie is actually Cottage Pie because it contains ground beef…however, if you use lamb…ground, of course it becomes Shepherds Pie.  Just in case inquiring minds want to know.

So no matter what you call it, this is a great casserole dish that your family should like.  And just for the record?  When I have been in a hurry to get dinner on the table, I have actually made this with a can of mixed vegetables, left over mashed potatoes and a bit of flour and a can of beef broth.  But don’t tell anyone.

For a much better flavor, and a dish that can impress your guests, I suggest you use the recipe below.

Enjoy!

 Lamentations 3:22-23 “

Lamentations 3:22-23 (ESV): “The steadfast love of the Lord never ceases; his mercies never come to an end; they are new every morning; great is your faithfulness.”

Irish Shepherds Pie

2014-02-22 11:29:48

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Ingredients

1. 1 tablespoon olive oil
2. 1 teaspoon black pepper
3. 1 lb ground beef or 1 lb lamb
4. 1 large onion, finely diced
5. 3 -4 large carrots, finely diced
6. 1 cup frozen peas
7. 3 -4 sprigs fresh thyme, finely chopped
8. 2 tablespoons flour
9. 1 tablespoon butter
10. 1 glass red wine
11. 2 tablespoons tomato paste
12. 2 tablespoons Worcestershire sauce
13. 1 cup stock
14. 6 cups mashed potatoes
15. 1 egg, beaten
16. grated parmesan cheese (optional)

Instructions

1. Pre-heat oven to 400°
2. Saute carrots in the olive oil until tender.
3. Add in the onions and saute for a minute or two then add ground beef or lamb.
4. Season with black pepper and thyme
5. Brown and remove excess fat
6. Add the butter and peas
7. Sprinkle with flour and stir through the meat mixture
8. Add tomato paste, wine and Worcestershire sauce
9. Let this reduce slightly then add the chicken stock, allow to reduce down until you have a thick meaty gravy.
10. Remove from heat.
11. Grease an oven proof dish (9 x13 ) with butter and add the meat mixture
12. Spoon or pipe the mashed potatoes over top.
13. Brush with egg and sprinkle with Parmesan cheese if using.
14. Bake for about 20 minutes or until the potatoes are lightly browned on top.

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