Thursday, March 17, 2011

Happy St. Patrick's Day - Shepherd's Pie

Whenever I go to an Irish Pub I always order Shepherd's Pie. When I saw a recipe for it and it looked like something I could handle I decided to give it a try.  Its a nice dinner that's a little out of the ordinary that will fill you and warm you up on a cold dreary gray day like we are so used to in New Jersey.  My husband had four helpings so I know it was good. The mashed potatoes were so creamy.  This recipe was adapted from


For the potato topping:
2 pounds potatoes, peeled and cubed (I used my favorite Yukon Gold)
2 tablespoons sour cream
1 large egg yolk
1/2 cup half and half
1 teaspoon sweet paprika

For the filling:
1 lb. ground beef
1 lb. ground lamb
The combo of the two meats gives it a much better flavor
1 onion chopped
2 teaspoons thyme (dried or fresh)
3 tablespoons tomato paste
1 12 oz. bag of frozen peas and carrots

For the gravy:
4 tablespoons butter
4 tablespoons flour
2 cups beef stock or broth
4 teaspoons Worcestershire

Makes 6 servings

Boil potatoes in water until tender.  Drain and pour into bowl.

While potatoes boil brown beef and lamb in large skillet over medium heat.  Season meat with salt and pepper.  Drain pan of drippings when all meat is crumbled and browned. 

Add onion and cook for 5 minutes, stirring frequently.  Add thyme and tomato paste. 

Add peas and carrots and heat for a minute or two. 

In a second skillet over medium heat cook butter and flour together for two minutes.  Whisk in beef broth and worcestershire sauce.  Thicken gravy for 1 minute. 

Add gravy to meat and vegetable mixture. 

Preheat broiler to high.

Fill casserole dish with meat and vegetable mixture.  Spoon potatoes over meat evenly.  Top potatoes with paprika and broil 6 to 8 inches from heat until potatoes are evenly browned. 

Enjoy!   Susan

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