Sláinte!

Happy Saint Patrick’s Day – the official holiday of KilKenney Kitchen! I have many fabulous memories of March 17th celebrations throughout my life. I remember the NYC parade with all it’s grandeur as a child, the green river in Chicago as a young adult and marching with the Kenney’s in the, always lively, St. Paul parade for the last 20 years.

My food memories of the holiday are decidedly less impressive. My mother made her version of a traditional Irish dish she called “Hamburger Casserole”. It was pretty easy to make – brown a pound of ground beef, add a can of French’s gravy (talk about gluten!), a can of corn and some instant mashed potatoes and you’re good to go. It was a warm, salty dish that I grew to love over the years.

I did, however, feel like I could improve on it here in KilKenney Kitchen. This Shepherd’s Pie is my take on the traditional Irish favorite – a bit upgraded from my childhood version, but made with all love.

I wish you and yours a wonderful St. Patrick’s Day. Enjoy a parade, a pint of Guinness (If you are not gluten free, of course) and a smile on this lovely spring day.

5 from 1 vote

Shepherd's Pie

This traditional dish of Ireland is the perfect comfort food for a family dinner or St. Patrick's Day party with friends. Pair it with a lively green salad for an easy meal everyone will love.

Servings people

Prep Time 20

Cook Time 30

Total Time 50

Ingredients

Mashed Potatoes

2 pounds Yukon Gold potatoes or russet potatoes
1/2 cup milk
3 tablespoons butter
1/2 cup sour cream
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

Meat Filling

1 pound ground beef or ground lamb or turkey
1 tablespoon extra virgin olive oil
1 medium Onion chopped
2 medium carrots chopped
3 cloves garlic chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 pinch kosher salt
1 pinch ground black pepper
1 tablespoon tomato paste
1 cup frozen peas
3/4 cup chicken broth or beef broth

Instructions

Wash and cut the potatoes in half and place in a large pot of salted water. (I don't peel the Yukon Gold potatoes because I like the texture with the skins. If you don't peel them first)
Bring the pot to a boil and cook for 20 minutes or until the potatoes are fork tender and drain
Heat the milk and butter in the microwave or small sauté pan. Adding the hot milk to the hot potatoes will create a nice creamy consistency
Place the potatoes back in the pot and begin to add the hot milk/butter mixture. Mash by hand
Add the the sour cream, salt and pepper and mash to combine
Add more milk/butter as needed and stir until the potatoes are nice and creamy. Taste and adjust the seasonings. Cover the pot

Make the meat filling

Preheat the oven to 375 degrees
chop the garlic, onions and carrots
Heat the olive oil in a large sauté pan
Add the chopped onions and carrots to the pan and sauté until they begin to soften - about 6 minutes
Add the chopped garlic, oregano, thyme, salt and pepper and sauté for another 30 seconds
Add the meat to the pan and break it up with a wooden spoon
Sauté the meat until it's cooked through - about 6-7 minutes and add the tomato paste
Add the chicken broth and reduce the heat. Simmer until the sauce begins to thicken - about 10 minutes, then add the peas
Cook for a couple more minutes, until the peas have heated through

Assemble the Shepherd's Pies

Place the meat mixture into 6 small baking dishes (or one large baking pan)
Add the mashed potatoes on top of the meat mixture
Bake for 20-30 minutes depending on the size of the Shepherd's Pies - until the filling is piping hot and the potatoes have browned
Serve to all your favorite people and enjoy! Everyone's Irish when it comes to Shepherd's Pie

Course: Dinner, Lunch