There is Something a Little Irish Coming for Dinner

Well it has really been a long time since I have written on this blog but with everything getting so crazy I think I need some balance, how about you?  
I felt I needed to get back to something that felt like me, cooking, and anyone who read my blog before know I love to cook.  So I hope you will enjoy this journey with me.

This past Sunday was my brother Scott’s birthday, and tradition in the house is that you not only get to choose your cake, but the meal you want, so we can go out to eat, do take out, but this year he choose Sheppards Pie.

Ok this is a high bar, why you might ask.. Well mom and I had been in Las Vegas a few years ago and there is this Irish Pub restaurant in New York New York that had the most amazing Sheppards Pie.  So I have her saying do you think you can make this? Will it be as good?  She even suggested we should order from one of the two local pubs who also make a pretty good dish.

This only made me want to rise to the challenge even more, seriously isn’t Sheppards Pie best when it hot from the oven, damn it I am going to try this at least once.  I think this might not be a bad recipe, and it does not take a long to throw together. I have to say everyone here was liking there dishes so We just may have a winner..

Sheppards Pie

1 lb ground beef

1 medium onion, diced

1/2 teaspoon salt

1/4 teaspoon pepper 

2 tablespoon unsalted butter Divided

2 cloves garlic, minced 

1 tablespoon all purpose flour

1 cup Guinness beer (or beef broth)

2 tablespoons Worcestershire sauce

2 tablespoons tomato paste

1/4 teaspoon dried thyme

1 cup sliced carrots

1 cup frozen peas

2 lbs russet potatoes

1/2 cup heavy cream (or milk)

1/4 cup unsalted butter 

1/2 tsp salt

1/4 tsp pepper

1/4 cup shredded cheddar cheese (optional)

Additional cheese for top

1. Peel potatoes and cut in half, cube into uniform size.
2. Place in a large pot and cover with water, place over med-high heat, bring to a boil.  Reduce to medium and simmer until potatoes fall apart when pierced with fork.  Then Drain well, return to pot.
3. Add heavy cream to potatoes, ten start to mash until smooth, add butter, salt, and pepper, and mix, then add cheese, mix to blend, and set aside.
4. Preheat oven to 350 degrees
5. In a 10 inch cast iron skillet (or heavy skillet that can go in the oven) over medium heat, add 1 tablespoon of butter let melt then add carrots, cook until softened about 5 minutes.  Remove from pan set aside.
6. Then add onions and crumble ground beef into pan.  Season with salt and pepper, cook until beef is browned and onions begin to turn translucent. 
7. Add butter, minced garlic, stirring to combine, continue to cook for another 30 seconds.  Then add flour, stir to coat, and cook for another minute. 
8. Pour in Guinness, add Worcestershire sauce, tomato paste, and thyme, stir until all incorporated.  Stir in frozen peas and cooked carrots.
9. Remove from heat, add potatoes to the top, spread in an even layer over filling, use a fork to add texture, sprinkle with additional cheese if you like.
10. Place in oven and bake uncovered for about 30 minutes or until heated through, and it is bubbling around the edges. Remove and serve.

ENJOY!!

Additional Food for Thought

This is always a great special event meal so calories don’t matter.. Right??

But options if you decide to lighten this up, leaner meat or turkey, olive oil instead of butter, and last but not least, Green Giant make a great frozen mashed cauliflower which you can try as a substitute.