May the luck o’ the Irish be with you on this blessed day.
The luck of the Irish wasn’t with this particular lass this week—I’ll spare details, but suffice it to say that it was the worst week in several years.
So, in an attempt to please the patron saint of Ireland and to please the palates of my dear hubby and dining guest, I rustled up this standard Irish staple, Shepherd’s Pie. And boy was it tasty, and easy to make as well.
So, pour yourself a Guinness, whip up this treat, and pay homage to the Emerald Isle the proper way. Wait until you’ve finished making the dish before helping yourself to a Guinness or two more, in typical Irish fashion.
Easy Shepherd’s Pie (Source: Simply Recipes)
Ingredients
- 1 1/2 lbs ground round beef
- 1 onion chopped
- 1-2 cups vegetables - chopped carrots, corn, peas (I used canned)
- 1 1/2 - 2 lbs potatoes (3 big ones)
- 8 tablespoons butter (1 stick)
- 1/2 cup beef broth
- 1 teaspoon Worcestershire sauce
- Salt, pepper, other seasonings of choice
Method
1. Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).
2. While the potatoes are cooking, melt four Tablespoons butter (1/2 a stick) in large frying pan.
3. Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.
4. Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.
5. Mash potatoes in bowl with remainder of butter, season to taste.
6. Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.
7. Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.
Yield: Serves four.
