No better way to celebrate St. Patrick’s Day than with an Irish classic – Shepherd’s Pie! A meat and vegetable filled dish topped with cheesy mashed potatoes and baked until golden brown.
Shepherd’s Pie typically uses lamb because a shepherd was known for watching sheep, hence the name. If and when any other type of meat is used, it’s called a “Cottage Pie.” Don’t get caught up in the name and miss out on the heartiness of this dish! But just know, you’re now prepared if that’s the winning question for a large sum of money. Thank me now, pay me later! 😉
I am not a beer drinker, but I couldn’t forego adding this Irish beer to my Shepherd’s Pie. As long as you don’t skip the step that says to let the meat filling boil, then simmer, the alcohol content from the beer will cook out. However, if you are concerned about this ingredient, you can use additional beef broth in lieu of Guinness Beer. I will say, it adds a nice layer of flavor to the meat, green beans, corn, potatoes, tomato paste, carrots, peas, “YOU NAME IT,” as Shirley Cesar said.
You’re probably wondering how in the world of all things gold at the end of the rainbow did I manage to make my potatoes green. And your first guess is probably food coloring. Well, I’ll tell you it’s not food coloring, but Scallion Oil. An oil made of blanched scallions blended with canola oil. It creates a beautiful natural green hue. After mixing the potatoes with all of the listed ingredients in a stand mixer, I separated the batch of potatoes in half and added a few tables spoons of Scallion Oil to one half to tint the potatoes green. I then bagged and piped the potatoes.
Disclaimer: When getting ready to mix the potatoes, you will want to cut the butter into 2 -3 pieces, my butter, all 4 Tbsps jumped right out of the mixing bowl as soon as I turned on the mixer. It acted like it had somewhere better to be other than melting in my potatoes! Well, I showed that butter because this Shepherd’s Pie and myself definitely got the last word! 🙂
This Shepherd’s Pie will make you want to pinch yo’ momma and it could possibly be justifiable. After all pinching people who are not wearing green is a St. Patrick’s Day tradition.
Eat first, pinch someone later!
Happy St. Patrick’s Day!
Prep Time: 30 Minutes
Cook Time: 20 Minutes
- 1 1/2 lb Russet Potatoes, peeled and quartered
- 1/4 Cup Half & Half
- 3/4 tsp Kosher Salt
- 1/4 tsp Black Pepper
- 1/2 Cup Cheddar Cheese, shredded
- 3-4 Tbsp Scalion OIl, optional
- 1 1/2 lb Ground Beef
- 1 Medium Onion, chopped
- 2 Garlic Cloves, minced
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 2 Tbsp Flour
- 1/2 Cup Guinness Beer
- 1/2 Cup Beef Broth
- 2 tsp Tomato Paste
- 2 Tbsp Worcestershire Sauce
- 1Tbsp Fresh Thyme, minced
- 1 Tbsp Fresh Rosemary, minced
- 2 Cups Frozen Vegetable Medley, thawed
- In a large pot, cover the potatoes with cold water and boil until they are fork tender.
- While the potatoes are boiling, prepare the meat filling.
- In a large skillet, heat 2 Tbsp of olive oil, add the onions and sauté until they’re brown.
- Add garlic and cook until fragrant, about 1 to 2 minutes.
- Add beef and cook until browned, drain excess grease and return to skillet. Fold in flour.
- Add beef broth, Guinness, Worcestershire sauce, tomato paste, thyme and rosemary and stir to combine well. Bring mixture to a boil, then reduce heat to simmer for about 15 minutes, or until the mixture is thickened.
- Add vegetables and mix well. Spread mixture evenly in a prepared dish until the surface is flat, set aside.
- Prepare the potatoes by draining the water off the potatoes and dump them in a stand mixture. Immediately add the butter and mix until melted. Gradually add the half & half, then begin to add the cheese, salt and pepper and mix until smooth. Note: If you decide to use Scallion Oil to tint half of your potatoes green, at this step, separate the batch into two and add 3-4 Tbsp of Scallion Oil and mix.
- You can chose to pipe your potatoes or just spread them on top of the flattened meat mixture.
- Bake for 15-20 minutes, or until potatoes are lightly browned.
- Remove from oven and allow the Shepherd’s Pie to sit for 15 minutes before serving.
© 2017 Biscuits & Savvy
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