Irish Shepherd's Pie
This Irish Shepherd's Pie recipe is perfect for St. Patrick's Day celebrations or a casual family dinner during the week.
Servings: 4
Equipment
- 8-in. x 8-in. baking dish
- Large pan
Ingredients
- olive oil
- 1 small yellow onion, diced
- 2-4 garlic cloves, minced
- 1 lb. ground beef or lamb
- 1-2 bags frozen mixed veggies
- 3 tsp. flour
- 2 tbsp. butter
- 1-2 tbsp. tomato paste
- 1 bottle beer, or 1½ cups beef stock
- worcestershire sauce, to taste
- garlic powder, to taste
- dried thyme, to taste
- salt, to taste
- pepper, to taste
- 1 egg, beaten
- 2-4 cups mashed potatoes, leftover or fresh
- 1 cup shredded parmesan cheese, for topping
Instructions
- Preheat oven to 400°F.
- Heat large skillet on medium heat and add olive oil.
- Add diced onion and minced garlic to pan and sauté until slightly tender.
- Add ground meat and season with salt, pepper, garlic, and thyme.
- Cook until meat is browned then add frozen mixed veggies.
- Once mixed veggies are thawed, stir in butter and flour.
- Then add tomato paste, worcestershire sauce, and beer or stock.
- Simmer to reduce mixture until thick. Add any desired seasonings and remove from heat.
- Grease 8-in. x 8-in. square baking dish. Add meat and veggie mixture evenly in dish.
- Spread mashed potatoes over top. If using leftover mashed potatoes, reheat to ease spreading.
- Brush top of casserole with beaten egg. Sprinkle parmesan cheese on top.
- Bake for 22-26 minutes or until the mashed potatoes and cheese are brown on top.
- Serve and enjoy!
Notes
The great thing about shepherd's pie is that it's super customizable. If you don't want to use beer or wine, then use beef stock. If you don't want the mixed veggies, use whatever veggies you'd like. If you don't eat meat, use tofu and veggie stock. This recipe is solely to share something yummy that I made. I hope it inspires you to make your own version.