In commemoration of St. Patrick’s day, I thought I would try a dish that has been on my “to-cook” list for a long time. I have always shied away from Shepard’s pie before because it is a twice cooked meal. You cook the potatoes and meat first, combine them into a final dish, then bake again. With the busy life I have and my dislike for washing too many dishes, I tend to cook one pot dishes. However, I have got to say, this dish wasn’t that hard to make. There are a few basic ingredients, that are quick to cook, so it comes together pretty quick.
I’m not sure how Irish this dish actually is anymore. I’m sure its been tweaked over many years, but the ingredients for this recipe are very accessible and common to the American pantry. I wonder if that has to do with the influence of the large Irish immigration to the United States in the 1600’s & 1700’s? I wonder how many other dishes or ingredients that we use in every day life has been influenced by the Irish?
This dish turned out pretty good. The herbs really give the meat and gravy good flavor. The small amount of gravy gives the dish just enough moisture. Right before putting in the dish to bake, my husband requested cheese and green onions on top. So I did it on half. I think he enjoyed it; however, there still wasn’t enough spice in the dish for him, so out came the Tapatio….I don’t know what I’m going to do with that boy…
Lessons Learned:
- Cutting the carrots a little bigger left some crunch in them. It was a pleasant surprise.
- When putting the potatoes on the dish, work from the outside in.
- Add a little texture to the potatoes before baking to get a few crispy peaks.
- Make sure to use a big enough pot when making each portion. I had to switch pots mid-cooking of the meat filling.
- 6-7 small russet potatoes, pealed and cubed
- ¼ cup milk
- ½ stick of butter
- 1 egg yolk
- salt and pepper to taste
- 2 tsp vegetable oil
- 1 onion, chopped
- 4 carrots, peeled and sliced
- 2 cloves of garlic, minced
- 1½ lbs of ground beef
- salt & pepper to taste
- 2 Tbsp all-purpose flour
- 2 tsp tomato paste
- 1 tsp Worcestershire sauce
- 1 cup chicken broth
- 1 tsp dried rosemary
- ½ tsp dried thyme
- ½ cup frozen peas
- Place pealed potatoes into a pot, and cover with water. Bring to a boil, and cook for about 10 minute or until fork tender. Drain, and return to pot. Add milk, butter, salt & pepper. Mash everything together. Add the egg yolk and mix into the mashed potatoes. Set aside until meat is ready.
- Preheat oven to 400 degrees F. While potatoes are boiling, heat oil in another pot. Add onions and carrots. Cook for about 5 minutes until onions are softened. Add the garlic and cook for another minute. Add the ground beef and cook until browned.
- Season meat mixture with salt & pepper. Add flour and thoroughly coat the meat with it. Cook for about 1 minute. Add the tomato paste, Worcestershire sauce, chicken broth, rosemary, and thyme. Bring to a boil, and cook for about 5 minutes. Add peas and cook for about 2 minutes until peas are hot.
- Pour meat mixture into a 11x7 glass baking dish. Cover meat mixture with mashed potatoes in an even layer. Add some texture to the top of the potatoes.
- Put dish into the oven, and bake for about 25 minutes until top is slightly golden and meat is bubbling a little. Remove from oven, and let cool for a few minutes. Serve and enjoy.
(inspired by Alton Brown’s recipe)
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