It’s the beginning of March, so that means two things, 1) a new love blog hop theme and 2) prepare for your Pinterest feed to become flooded with St. Patrick’s Day recipes (assuming it isn’t already)!
Not one to disappoint, I’m here to add to that list of recipes. Shepherd’s pie is one of those things that hubby has mentioned in passing that he’d love for me to make and I just never have. With love blog hop choosing March as #Irishlove, I decided the time was finally right.
Truth is, while I used beef in this recipe, I wanted to go with ground lamb – but my local co-op didn’t have any and the stands at the farmer’s market only sells beef, pork or turkey. Here’s a little thing about city life (or more like my life), if I can’t walk to get it, then it can be replaced with another item. Getting on the subway or the bus on a weekend is a chore, a 15 minute run to the grocery store will end up turning into two hours. Not worth my time – beef tastes just as good.
As the Guinness addition? It’s #Irishlove! What is more Irish than a pint of Guinness?! In fact, the 8 hours I spent in Dublin on a layer, that is one of the first things I enjoyed, of course after an Irish breakfast!
- 1½ lbs yukon gold potatoes, peeled & cubed
- 4 tablespoons unsalted butter
- ½ half and half (you can sub milk if you choose)
- salt and pepper to taste
- 1lb ground beef
- 1 medium yellow onion, cut into ½ inch dice
- 2 small carrots, cut into ½ inch dice
- 2 large cloves garlic, finely minced
- ½ teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons tomato paste
- 1 teaspoon worcestershire sauce
- 1 cup Guinness stout
- ½ cup frozen sweet peas
- Place the potatoes in a large pot and cover with water, add a tablespoon or two of salt, cover and bring a boil. Cook until fork tender, about 20 minutes.
- Drain and mash with a potato ricer or with a fork until no lumps remain.
- Add the butter, half and half (or milk) and mix until the potatoes are completely smooth.
- Season with salt and pepper and set aside.
- Pre-heat your oven to 400 degrees F. and have a 1 quart baking dish nearby.
- In a large skillet, over medium heat drizzle about 1 tablespoon of olive oil and sauté the onions and carrots until soft, about 7-9 minutes. Stir in the garlic, cook for 30 seconds.
- Add the ground beef, breaking up into small pieces and cook until no longer pink.
- Season the ground beef mixture with the dried thyme, salt and pepper. Stir in the tomato paste and cook for 30 seconds, then mix in the worcestershire sauce.
- Pour in your guinness, bring to a boil and then reduce the heat to a simmer. Cook until the sauce has thickened about 15 minutes.
- In the last two minutes, stir in the frozen peas.
- Pour the mixture into the baking dish and top with about half the mashed potatoes, spreading to the edges to create a seal.
- If you choose to do so - you can pipe the remaining mashed potatoes for a nice topping or add the remaining mashed potatoes and with a fork spike the top.
- Bake for 25 minutes - the topping will be lightly golden form a crust.
- Let sit for 5-10 minutes before serving.