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!


Shepherd’s Pie


1  pound ground sirloin

1 large onion, finely diced

1 carrot, peeled and finely diced

1  (8 ounce) package fresh mushrooms, sliced

2 garlic cloves, minced

1 cup frozen peas, thawed

1 beef bouillon cube

1/2 cup water

1 can beef broth (or sub 1 (14.5 ounce) can petite diced tomatoes-pictured)

1/2 teaspoon salt

1/2 teaspoon dried thyme

1 teaspoon dried parsley

15 twists of  freshly ground pepper

1/4 cup all-purpose flour

2 tablespoons red wine vinegar

2 teaspoons Worcestershire sauce

salt, to tasted

for potatoes: 

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

1/4 cup sour cream

4 tablespoons butter

a few splashes of milk

salt, to tasete

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, carrot 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. With beaters, stir in butter, until melted, sour cream and milk. Season with salt and pepper. Set aside.  (For cheesy potatoes, mix in 1/2 cup of sharp cheddar)

Back to the meat mixture: Stir bouillon, salt, pepper, thyme and  parsley into meat mixture. Add peas . Sprinkle flour over meat mixture. Increase heat to medium-high, and cook, stirring constantly, 1 minute. Stir in water, beef broth (or tomatoes), Worcestershire and vinegar. Reduce heat to medium, and cook, stirring often, 3 minutes or until slightly thickened.  At this time, if you didn’t have an over safe pan-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 15-20 minutes or until thoroughly heated. Let stand 5 minutes before serving.


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