I stole this recipe for Luck-of-the-Irish Shepherd’s Pie from a cookbook called Recipes Worth Sharing. This recipe is a perfect for St. Patrick’s Day. Onions and carrots are sautéed in a skillet. Then ground beef, seasonings and flour are stirred in. Next beef broth and tomato paste are mixed in before adding peas. The beef mixture is spread into a casserole dish, then topped with homemade mashed potatoes. Then the casserole is baked until the potatoes are golden. No real shepherds were harmed in the making of this Shepherd’s Pie.

The ingredients for this recipe are: 3 tbsp butter, 1 large onion, 2 cups thinly sliced carrots, 1 ¼ lb ground beef, ½ tsp dried thyme, ¾ tsp black pepper, 2 tbsp AP flour, ½ cup beef broth, 2 tbsp tomato paste, 1 cup frozen peas, 2 lbs russet potatoes, 1 tsp salt and 2 tbsp milk

Preheat oven to 400 F. In a large skillet over medium-high heat, melt 1 tbsp butter. Sauté chopped onion and carrots for 7 to 8 minutes or until tender.

Then add the beef, thyme and ½ tsp black pepper.

Cook for 6 to 8 minutes or until no pink remains in the beef, stirring to crumble. Add flour and stir to combine; let simmer for about 1 minute.

Next add the broth and tomato paste, then cook for 3 to 4 minutes or until liquid reduces slightly. Stir in peas and simmer for 1 minute.

Place mixture into 4 mini-bakers or in a 1.5 quart casserole dish. Meanwhile in a large saucepan, place potatoes in enough water to cover.

Over high heat, bring to a boil and cook for 15 minutes or until tender; drain well. Return potatoes to the pot and then add remaining 4 tbsp butter, remaining ¼ tsp black pepper and the milk.

Beat with an electric mixer until smooth and creamy. Spoon or pipe the mashed potatoes over the meat mixture.

Bake for about 20 minutes or until the mashed potatoes are golden and the meat mixture is piping hot.

Scoop out and serve.

If you liked this recipe for Luck-of-the-Irish Shepherd’s Pie then you can try Speedy Shepherd’s Pie, Epic Chunky Beef and Mushroom Pie or Crockpot Beef & Noodles.

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Luck-of-the-Irish Shepherd’s Pie

This recipe is a perfect for St. Patrick’s Day. Onions and carrots are sautéed in a skillet. Then ground beef, seasonings and flour are stirred in. Next beef broth and tomato paste are mixed in before adding peas. The beef mixture is spread into a casserole dish, then topped with homemade mashed potatoes. Then the casserole is baked until the potatoes are golden.

Course Entree

Prep Time 30 minutes

Cook Time 20 minutes

Servings 8 people

Ingredients

• 3 tbsp butter divided
• 1 large onion diced
• 2 cups thinly sliced carrots
• 1 ¼ lb ground beef or ground lamb
• ½ tsp dried thyme
• ¾ tsp black pepper divided
• 2 tbsp AP flour
• ½ cup beef broth
• 2 tbsp tomato paste
• 1 cup frozen peas
• 2 lbs russet potatoes cut into chunks
• 1 tsp salt
• 2 tbsp milk

Instructions

1. Preheat oven to 400 F.
2. In a large skillet over medium-high heat, melt 1 tbsp butter. Sauté onion and carrots for 7 to 8 minutes or until tender. Add beef, thyme and ½ tsp black pepper. Cook for 6 to 8 minutes or until no pink remains in the beef, stirring to crumble. Add flour and stir to combine; let simmer for about 1 minute.
3. Add the broth and tomato paste, then cook for 3 to 4 minutes or until liquid reduces slightly. Stir in peas and simmer for 1 minute. Place mixture into 4 mini-bakers or in a 1.5 quart casserole dish.

4. Meanwhile in a large saucepan, place potatoes in enough water to cover. Over high heat, bring to a boil and cook for 15 minutes or until tender; drain well. Return potatoes to the pot and add remaining 4 tbsp butter, remaining ¼ tsp black pepper and the milk. Beat with an electric mixer until smooth and creamy.

5. Spoon or pipe the mashed potatoes over the meat mixture. Bake for about 20 minutes or until the mashed potatoes are golden and the meat mixture is piping hot.