St Patrick’s Day Recipe Shepherd’s Pie
- 2 tbls kosher salt,
- 4-5 potatoes, peeled and quartered
- 2 tbls unsalted butter
- ½ cup Cream
- 1 cup shredded Cheddar cheese
- Freshly ground black pepper
- 1 onion, diced
- 5 carrots diced
- 4 cloves garlic, minced
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 pounds ground beef 85/15 fat
- ⅓ cup tomato paste
- 1 tablespoon flour
- ¾ cup beef stock
- 1 cup fresh parsley, chopped
- Boil potatoes with a tablespoon of salt for about 15 to 20 minutes, until cooked.
- Drain potatoes and using a masher, mash hot potatoes, add cream and the Cheddar cheese Season to taste with salt and pepper. Cover and set aside.
- Melt 2 tablespoons of butter in a large oven-safe skillet or cast iron braised with high sides over medium heat. Add the onion, carrot, garlic, thyme and rosemary and cook, stirring often with a wooden spoon, until the onions are translucent and the carrots are just tender, about 10 minutes.
- Optional: You can add peas into the mix. I did not choose to include them and they’re not necessary.
- Add the beef and cook, breaking the meat up with the wooden spoon, until it is no longer pink. Season with salt and pepper.
- Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle the flour. Cook for 1 minute. Add the beef stock and cook, stirring, until the liquid has thickened slightly. Add 1 tablespoon of Worcestershire sauce. Remove the thyme and rosemary. Stir in the parsley.
- Top the meat mixture with the mashed potatoes and spread them out using a fork. Transfer to a pre heated oven at 350F. Bake for about 30 minutes until the potatoes have browned a little and the edges are bubbling. Serve.