St. Patrick’s Day-Shepherd’s Pie

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As Winter winds down, I find myself scrambling to make my favorite cozy meal before Spring and grilling season begins.

Among my favorites are chili’s and spaghetti and this recipe, Shepherd’s Pie. 

Shepherd’s Pie is stew like, satisfying and gives me the warm fuzzies. This  recipe tastes fresh and comes to you just in time for St. Patrick’s day!

 

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 Turkey or lamb would be just as good. You could use any ground meat that you like.

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Time for the peas!

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Boil your potato cubes and mash them up

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Spread your potatoes over the filling in an even layer.

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Bake for 15 minutes until bubbling and the gravy starts to creep up onto the potatoes.

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This recipe is chock full of savory flavor

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And a side of mashed potatoes is built in!

BEST OF LUCK TO YA!

Shepherd’s Pie

ingredients:

1  pound ground sirloin

1 large onion, diced

1  (8 ounce) package fresh mushrooms, sliced

2 garlic cloves, minced

1 cup frozen peas, thawed

4 beef bouillon cubes

1/2 teaspoon salt

1/2 teaspoon dried thyme

1 teaspoon dried parsley

15 twists of  freshly ground pepper

1 tablespoon all-purpose flour

1 (14.5 ounce) can diced tomatoes

2 tablespoons red wine vinegar

1 teaspoon Worcestershire sauce

for potatoes: 

2 large Idaho potatoes, peeled and cut into 1 inch cubes

1/4 cup sour cream

2 tablespoons butter

a few splashes of milk

instructions and directions: 

In a large nonstick oven proof skillet or dutch oven, brown beef and onion over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Reduce heat to medium and add in mushrooms and garlic. Stir frequently, about 10 minutes, until mushrooms are tender.

Meanwhile, boil potatoes in a large pot of salted water until potatoes easily break up with a fork. Drain and return to hot pot. Stir in sour cream, butter and milk. Whip with a potato masher, season with salt and pepper. Set aside.  (For cheesy potatoes, mix in 1/2 cup of sharp cheddar)

Saute onion, mushrooms, and garlic in hot drippings over medium heat 10 to 11 minutes or until tender. Stir peas, bouillon, salt, pepper, thyme and  parsley . Sprinkle flour over meat mixture. Increase heat to medium-high, and cook, stirring constantly, 1 minute. Stir in tomatoes, Worcestershire and vinegar. Reduce heat to medium, and cook, stirring often, 3 minutes or until slightly thickened.  Transfer mixture to a lightly greased 3-qt. baking dish or pan. Spoon mashed potatoes evenly over meat mixture, smoothing with back of spoon.

Bake at 400° for 15 minutes or until thoroughly heated. Let stand 5 minutes before serving.

adapted from Southern Living

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