It’s St. Paddy’s Day! Everybody’s favorite day to jump into modernized old fashioned Irish tradition regardless of their heritage. That typically means drinking green beer (is that really an Irish tradition? Or did bars just find a way to capitalize on a holiday… either way, not what this post is about), making new friends in a pub somewhere, and of course, Irish food. Most people will jump right into the Corned Beef and Cabbage, but for those who aren’t as excited as that particular delicacy, or even if you are, take a look at the Shepherd’s Pie.
Hearty, warm, and filling, rumor is this dish originated in the Irish and English countryside as a way to make the most of whatever leftover potatoes, vegetables and lamb meat were around. As with so many great leftover recipes, it has evolved into a delicious comfort food, ready to warm any room and fill any stomach.
While this might look a a little more involved than some of Dre’s other recipes, it’s actually pretty simple. The biggest lift is really in making sure all of the vegetables are chopped and diced prior to starting the cooking process.
This also has a little more cream, cheese, and red meat than most of his other recipes. Given it’s a holiday, you might just want to enjoy and indulge. However, there are modifications and options that can make sure the delicious mix of vegetables can be highlighted as the star of this show and allow you to reap those benefits.
Now whether you’re cooking to celebrate the day or looking for a warm and filling dish for a cold evening, jump on in and enjoy!
Whether it's celebrating St Paddy's Day or curling up with comfort food, Shepherd's Pie is the perfect dish for a perfect evening!
Potato Topping Ingredients
Make the potato topping.
Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions, celery and carrots. Cook 5 minutes, stirring occasionally. Cooking will soften some of the crispness out of the vegetables but they should remain firm.*
Add the ground beef* (or ground lamb) to the skillet and break it apart with a wooden spoon. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
Add the Worcestershire sauce, dried oregano and garlic. Stir to combine. Cook for 1 minute.
Add the flour, tomato paste and wine. Stir until well incorporated and no clumps of tomato paste remain.
Add the broth, bay leaves, rosemary, oregano sprigs, frozen peas and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally. Remove bay leaves and sprigs.
Set the meat mixture aside. Preheat oven to 400 degrees F.
Assemble the casserole.
Pour the meat mixture into a 9×9 (or 7×11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
To create texture on the to, you can use a fork to develop small mounds in the potato topping.
If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven.
Bake uncovered for 25-30 minutes. Cool for 15 minutes before serving.
- You do not want to add the frozen vegetables when you cook the fresh ones, as they will become soggy.
- Prep is the important part. Having everything prepped and portioned prior to beginning the cooking process helps smooth operation.
- You can use different vegetables for substitutions. Zucchini, mushrooms, cauliflower, or broccoli will work…just cook with the raw veggies.
- To make it vegan/vegetarian, you can substitute vegan cheese, butter and plant milk (soy), and meat substitutes – I have used the ground Beyond Meat as a substitute.