Everyone! It’s March!!! And you know what that means…St. Patrick’s Day!!! When all of a sudden everyone wears green and Baileys and Guinness is imbibed with gusto. AND what St. Patrick’s Day celebration would be complete without Shepherd’s Pie??
First and foremost, those potatoes: Mashed to creamy perfection and then baked in the oven? YESPLEASE! Can you tell I love mashed potatoes? Also, I have a secret for you. When you’re making the mashed potatoes, add the largely diced potatoes to the water before boiling it. The potatoes will cook much more evenly, resulting quite a bit more mash than if you added them to boiling water. When you do that, you splash boiling water everywhere and it hurts (ok maybe not everyone but I totally have and I know at least some of you know what I’m talking about) AND the outside of the potato cooks much faster than the inside, which will quickly dissolve away and create much more starchy water than creamy mashed potato.
Oh and by the way, I made this recipe even easier than usual by using an oven safe saute pan to make the filling, topped it with the mashed potatoes and threw the whole thing in the oven! Saved myself the trouble of prepping and cleaning a casserole dish. Every little bit counts right??
I’ve always wanted to visit Ireland and do a castle tour and see all the pretty things, but really, I just want to have Shepherd’s Pie in a real Irish Pub. Because that may be one of the best things ever. Along with a frosty glass of frothy Guinness of course! Speaking of which, stay tuned this weekend for another St. Patrick’s Day specialty, Guinness Beef Stew!Print
For the Mashed Potatoes
- 2 lbs russet potatoes, peeled and diced
- 1/2 cup unsalted butter
- 1/4 cup sour cream
- 1 teaspoon salt (more to taste)
- 2 tablespoons milk
For the Filling
- 1 lb ground beef
- 2 tablespoons olive oil
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 2 large carrots, peeled and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1/2 cup red wine
- 1 tablespoon Worcestershire sauce
- 1 cup chicken broth
- 1 cup frozen green peas
- Chives, thinly sliced
- Fresh ground black pepper
- Preheat oven to 400˚F. Prepare a 9X13 casserole dish or use an oven safe sauté pan to make the filling.
- Add potatoes to a large pot and cover with water. Bring to a boil over medium high heat. Cook for 15 more minutes until potatoes break apart when pierced with fork.
- Drain the potatoes. In a large mixing bowl, add potatoes, butter, sour cream, salt and milk and mash together until completely combined. Cover and keep warm.
- While the potatoes are boiling, heat olive oil in a large sauté pan over medium high heat. Add onion, and carrots and sauté until they start to brown, about 4 minutes.
- Add the garlic and sauté for another minute or until fragrant.
- Add the beef, salt and pepper, stirring frequently for about 4-5 minutes.
- Add the tomato paste and sauté for another minute. Add the red wine and cook down for about 2 minutes while scraping any browned bits off the bottom of the pan.
- Pour in the Worcestershire sauce, and chicken broth. Bring to a boil and then reduce heat to a simmer, cooking down for another 10 minutes.
- Add the peas and stir to combine.
- If using a casserole dish, pour beef mixture into the dish and press into a smooth layer and add the mashed potatoes on top. If using an oven safe sauté pan, leave the filling in the pan and simply add mashed potatoes on top! Seal in the sides to avoid too much bubble up from the filling below.
- Cook for 25-30 minutes until potatoes have just started to brown and any liquid on the sides is bubbling.
- Cool on a wire wrack for 10 minutes. Garnish with freshly ground black pepper and chives.