Sunday, March 17, 2013

Traditional Irish Shepard's Pie

First and foremost, Happy St. Patrick's Day!  I always love when holiday's fall on a Sunday blog post.  :)  
My husband and I have both been working a ton lately making it difficult to co-ordinate dinners.   I took advantage of my weekend off to make a few make ahead meals for the week.   Shepard's Pie usually makes an appearance on our dinner table at least once a month or so, and seeing as how today is St. Patrick's Day and this dish is Irish, I thought it would be the perfect day to share this recipe!

- 1 lb ground lamb (or ground beef)
- 1/2 onion
- 2 medium carrots
- 1 1/2 cups beef broth, divided
- 1 tbsp flour
- 1 tbsp worchetsire sauce
- 1/2 cup frozen peas
- salt & pepper to taste
- 3 large potatoes
- 2 tbsp butter
- 1/4 cup milk
- 3/4 cup mozza cheese*, shredded (optional)


Pre-heat oven to 350 degrees.
Pre-heat large frying pan and cook meat over medium heat.  While meat is browning, dice onions and carrots - add to cooked meat. 
Pour 1/2 cup cold broth into a small bowl and whisk in flour.  Add to meat mixture and cook for 1-2 minutes.  Add worchestire sauce, frozen peas, and salt and pepper.  Evenly distribute mixture into a medium casserole dish or 4 individual ramekins. 
Peel potatoes and boil until soft (about 8-10 minutes).  Add butter and milk to potatoes and whip until as smooth as possible.  Top meat filled ramekins with mashed potatoes and fluff with fork. 
Sprinkle cheese on top and bake for 25-30 minutes, or until cheese is golden brown. 



  1. When do you use the other cup of broth?

    1. I wondered the same thing... I wound up just leaving it out and using only the 1/2c mentioned and everything turned out fine. Not sure if it's a typo?

    2. I used mine to make a little extra gravy on the side!


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