Irish Shepherd's Pie
I've called this Mam's traditional Shepherd's Pie, but that refers to me, not my Mam, who uses Bisto or a mix to make hers. No disrespect to Mam of course, as they are very good, but I prefer the made from scratch version myself! :) I think most Irish Mammies have their own version of this common dish and this is mine.
I get lots of requests for more Irish foods and as this was something I was born eating and seems to be just as popular today as when I left Ireland in '89, it seems like a perfect Irish dish!
Kids love this one and it's really quite nutritionally balanced with protein, carbs and bite-sized veggies galore! You can make up individual pies which the kids love and you can also freeze them in advance. I often make up lots of little pies and freeze them so if I am out Daddy has a home cooked meal at his disposal!
This version easily feeds 4 with a good bit leftover, but feel free to double up the recipe for bigger crowds. Traditionally this is made with lamb, but I hate lamb and was brought up on it being made with beef - do whatever works for you. Heck, use turkey if you're watching the fat content or even soya mince for a vegetarian option! The rich sauce will work with any ground meat. Let me know if you try this wholesome, traditional and frugal meal!
I get lots of requests for more Irish foods and as this was something I was born eating and seems to be just as popular today as when I left Ireland in '89, it seems like a perfect Irish dish!
Kids love this one and it's really quite nutritionally balanced with protein, carbs and bite-sized veggies galore! You can make up individual pies which the kids love and you can also freeze them in advance. I often make up lots of little pies and freeze them so if I am out Daddy has a home cooked meal at his disposal!
This version easily feeds 4 with a good bit leftover, but feel free to double up the recipe for bigger crowds. Traditionally this is made with lamb, but I hate lamb and was brought up on it being made with beef - do whatever works for you. Heck, use turkey if you're watching the fat content or even soya mince for a vegetarian option! The rich sauce will work with any ground meat. Let me know if you try this wholesome, traditional and frugal meal!
Ingredients:
Saute carrots in the olive oil until starting to get tender. Add in the onions and saute for a minute or two then add the meat. Season with black pepper and thyme. Cook until browned then drain fat. Add the butter and peas. Sprinkle with flour and stir through. Add tomato paste, wine and Worcestershire sauce. Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce. Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.
Bake for about 20 minutes or until the potato is nice and browned on top.
Serve as is or with some bread to mop up that yummy sauce!
* Yes, I know, ketchup. Personally I like to use ketchup in this as it adds just a hint of sweetness, but tomato paste would be the more "gourmet" option! :)
** Same instructions if using individual dishes. I use pyrex ramekins for the kids. They will probably cook a little quicker though.
- Olive Oil
- Black Pepper
- 1 lb ground beef or lamb
- 1 large onion, finely diced
- 3-4 large carrots, finely diced
- 1 large cup frozen peas
- 3-4 sprigs fresh thyme, finely chopped
- 2 tbsp flour
- 1 tbsp butter
- 1 large glass red wine
- 2 tbsp tomato paste or 3 tbsp ketchup*
- 2 tbsp Worcestershire sauce
- 1 cup stock
- Large quantity mashed potatoes (estimating 1L / 6 cups, fresh or leftover)
- 1 egg, beaten
- Grated Parmesan Cheese (optional)
Saute carrots in the olive oil until starting to get tender. Add in the onions and saute for a minute or two then add the meat. Season with black pepper and thyme. Cook until browned then drain fat. Add the butter and peas. Sprinkle with flour and stir through. Add tomato paste, wine and Worcestershire sauce. Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce. Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.
Bake for about 20 minutes or until the potato is nice and browned on top.
Serve as is or with some bread to mop up that yummy sauce!
* Yes, I know, ketchup. Personally I like to use ketchup in this as it adds just a hint of sweetness, but tomato paste would be the more "gourmet" option! :)
** Same instructions if using individual dishes. I use pyrex ramekins for the kids. They will probably cook a little quicker though.
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