In Honor of St. Patrick

75: In St. Patrick's Honor

Tomorrow’s Menu:  Shepherd’s Pie
(Rachael Ray’s Recipe)

Ingredients

  • 2 pounds potatoes, such as russet, peeled and cubed
  • 2 tablespoons sour cream or softened cream cheese
  • 1 large egg yolk
  • 1/2 cup cream, for a lighter version substitute vegetable or chicken broth
  • Salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 1 3/4 pounds ground beef
  • 1 carrot, peeled and chopped
  • 1 onion, chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup beef stock or broth
  • 2 teaspoons Worcestershire, eyeball it
  • 1/2 cup frozen peas, a couple of handfuls
  • 1 teaspoon paprika
  • 2 tablespoons chopped fresh parsley leaves

Directions

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

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6 Responses to “In Honor of St. Patrick”
  1. 03.16.2009

    I’ll be over at 4:30. And I’ll bring the Guinness.

  2. 03.16.2009

    Michael will be really happy with your beer selection. Me, I’ll have some and just be Drunky McDrunkenson!

  3. I adore Shepherd’s Pie! LOVES it sooo much!
    We grew up eating it and my kiddos love it too!
    YAY!

    CHeers to you and happy eating from way down South.

    {hugs}

  4. 03.16.2009

    Amazingly hip post, as always.

  5. 03.17.2009

    Since I’m especially fond of sippin’ whiskies of various and sundry sorts, allow me to recommend Tullamore Dew. Smooth as a baby’s butt. With a Guinness chaser. And if that doesn’t sit you on your smooth butt, nothing will.

  6. This is REALLY really similar to our recipe. Yum! Enjoy!


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