We’re going to back track a bit and bring back the Irish. This shepherd’s pie is packed full of flavor and will definitely fill you up. I’ve made this at least twice in the past month, that’s how much I love it. It’s seems like a lot of work, but it’s really not too bad. It’s mostly just a bit time consuming since it will need to bake for about 30 minutes in the oven. The majority of it comes together in roughly an hour. I like to make this on a Sunday, and we have lunch (or dinner) through Wednesday.
You can add whatever veggies appeal to you, but I like to use onion, carrots, peas, and corn. I usually double the amount of corn to peas as peas aren’t really my favorite and I think a little goes a long way. The corn and carrots are absolutely amazing in this and help to add a bit of sweetness to this dish.
I’d also recommend using Yukon gold potatoes as they are just incredibly buttery and creamy without needing to use any actual butter. You just need to add a bit of milk and an egg and you’re all set. They really are my favorite type of potatoes for mashing (or steaming). Otherwise I like the red potatoes for roasting. If you’re hosting an Easter dinner, you could make this the day before all the family visits and pop it in the oven to warm it up. This heats up very nicely, and feeds quit a large number of people. Forget the ham, and start a new Easter tradition!
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Makes: 8 servings
1 pound of ground beef 1 onion, diced 2 carrots, coined 1 garlic clove, diced 1/2 cup of peas 1 cup of corn 2 cups of water 3 beef bullion cubes 3 tablespoon of flour 1 teaspoon of black pepper 1 teaspoon of salt 1 teaspoon of dill 1/2 teaspoon of oregano 1/2 teaspoon of basil 6 Yukon gold potatoes, cubed 1/2 cup of milk 1 egg
1) In a large pan, brown the meat over medium-high heat. At the same time, add the potatoes to a pot. Fill with water and bring to a boil. 2) Once the meat is cooked, add in the vegetables and cook until the onions are becoming transparent. 3) Add in the water and bullion cubes. Once the bullion cubes are dissolved, add in the flour and stir. 4) While it's thickening, add in the spices. Keep over low heat until the potatoes are ready. 5) At this time, the potatoes should be soft when poked with a fork. Drain the water, and then mash the potatoes. Add in the milk and eggs and keep mashing until smooth. 6) Preheat the oven to 375° F and line a cooking sheet with foil. Add the meat filling to a large oven safe dish. Scoop the mashed potatoes on top and even out to form a crust. 7) Place in the oven and bake for 30 minutes. Let cool slightly before serving.