Saint Patrick’s Day is tomorrow! Besides good beer (Guinness anyone????), comforting Irish food is one of the best parts of this previously-religious and now fully-universal cultural holiday! Fish n’ Chips, Corned Beef and Cabbage, and most importantly: Shepherd’s Pie!
Years ago, I used to author the now extinct blog “Confessions of Two College Foodies” with my dear friend Nicole. At that time, we developed a Shepherd’s Pie recipe that was out of this world, Celtic-god worthy divine. It has now become a St. Patrick’s Day staple among my friends and I.
While Confessions of Two College Foodies no longer exists, I used to guest write for the Los Alamitos-Seal Beach Patch and we posted the Shepherd’s Pie Recipe on their blog…which is still live! Meaning: you can get the recipe by clicking here! And because I’m really nice, I took the recipe and reposted below so you can also get it here!
You have today and tomorrow to get the ingredients and make this for your St. Patty’s Day dinner! And it will probably last you well into the weekend. Enjoy it my friends!
Shepherd's Pie
Ingredients:
- For the Potatoes and Cheese layers:
- 8 medium Yukon Gold Potatoes
- ¼ cup milk
- ¾ stick of butter
- 1 tablespoon crushed garlic
- Salt and pepper
- 1 ½ cups grated aged white cheddar
- 1 ½ cups grated smoked cheddar
- For the Meat and Vegetable layer:
- 1 large onion, chopped
- 4 carrots, chopped
- 5-6 ounces white mushrooms, chopped
- 2 tablespoons crushed garlic
- 1 ½ pounds ground beef
- ¾ of a bottle Guinness beer (the ¼ cup remaining, is left for you 🙂
- ¼ cup tomato paste
- 1 lb bag frozen peas
Directions:
Preheat the oven to 375°F.
For the Potatoes: Bring a large pot of salted water to a boil. Quarter the potatoes and add to the pot. Cook until fork tender, about 20-25 minutes. Drain and return potatoes to the pot. Using an electric hand mixer or potato masher, begin creaming the potatoes. Add the milk and butter and combine together. Combine the grated cheeses in a bowl until well mixed. As you are blending, add 1 cup of the cheese. Keep blending until the potatoes are smooth and creamy. Salt and Pepper to taste. Set aside.
For the Meat: Heat 3 tablespoons of butter over medium-high heat. Add the onions, carrots, mushrooms, and garlic. Season with ½ teaspoon of each salt and pepper. Stirring often, cook until the carrots are tender, and the onions translucent about 5 minutes. Add the beef. Using a wooden spoon, break up the meat into small chunks, cook until browned, about 5 minutes. Pour in the Guinness and allow to evaporate into out, about 3 minutes. Stir in the tomato paste. Stir in the frozen peas and cook until warmed through, about 3 minutes. Season with additional pepper. Remove from the heat.
To assemble: Spray a 9×13 inch-baking dish with non-stick cooking spray, or you bake in individual gratins. Spread the meat and vegetable layer in an even layer at the bottom. Spread the potatoes in an even, flat layer over the top of the meat. Cover the potatoes with the remaining cheese mixture. Bake in the oven for 25-30 minutes, until the cheese begins to bubble and turn golden. Remove and allow to rest for 10 minutes. Cut into squares and serve.
Johnny La Pasta 