Sunday, March 18, 2012

Traditional Irish Shepherd's Pie

So, with all of the hoopla about being Irish, we try really hard to have something traditionally Irish for St. Paddy's day. I did not have time to make Guinness Stew this year, and I was actually working on the 17th, so on the 16th, Grant and I made this recipe. Or course, Grant gave meat up for Lent, so I had to make two different ones. One with meat, and one with fake meat crumbles. Both turned out great. Well, there was the third one that I had to take to work the next day, too... I hope that you might enjoy it. We also made Irish Car Bomb Cupcakes. They were very tasty. I'll post those later.

Traditional Irish Shepherd's Pie

1 tablespoon olive oil (or canola oil or any oil you have!)
1 teaspoon black pepper
1 lb ground beef or 1 lb lamb
1 large onions, finely diced (you can use frozen diced to make it easier)
3-4 large carrots, finely diced (although I actually to lazy to finely dice anything)
1 cup frozen peas (like I measured)
3 -4 sprigs fresh thyme, finely chopped (or a teaspoon or so dried)
2 tablespoons flour
1 tablespoon butter
1 glass red wine (then have a glass)
2 tablespoons Worcestershire sauce
1 cup beef stock
1 large quantity mashed potatoes (6 cups, fresh or leftover, fairly thick)
1 eggs, beaten (I don't always remember this)
grated parmesan cheese (optional)

Pre-heat oven to 400°F. Saute 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 wine and Worcestershire sauce. Let this reduce slightly then add the beef stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste. Remove from heat. Grease an oven proof dish**(9x13 works, as does an oval baker) with butter (or pam) and add the meat sauce. Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using. Bake for about 20 minutes or until the potato is nice and browned on top. Serve as is or with some crusty bread to mop up that yummy sauce!

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