With St. Patrick’s Day coming up, and Pi Day just behind us, I found a common ground in both holidays: shepherd’s pie.
This feast is one of my favorites because it can be altered to fit the needs of any dinner guest. For a healthier option, sub in sweet potatoes, cauliflower mash, lentils or ground turkey.
Total time start to finish: 1 hour and 30 minutes
Serves: 6 to 8
- 6 medium russet potatoes, peeled (or potato type of your choice)
- 1 pound ground beef chuck (or meat-substitute of your choice)
- 2 cups carrots, cooked
- 2 cups peas
- 2 cups sweet corn
- 2 1/2 cups beef gravy, either homemade or store bought
- 1/4 cup milk
- 1 stick of butter
- 4 ounces cream cream (optional)
- 1/2 cup shredded sharp cheddar cheese
- Salt and pepper to taste
- Peel and boil your potatoes. Or, if you’re like me and despise peeling potatoes, I recommend using the yellow potato variety and boiling with the skin on. The skin is so light it just adds a little extra texture to the mash.
- In a skillet, brown the beef while your potatoes are boiling.
- Mix beef with vegetables, and add the gravy. If you don’t have an hour to spend making brown gravy from scratch, there is no shame in buying a jar from the store. I promise it will still taste delicious.
- Pour meat and vegetable mixture into a 9-by-13 pan.
- In a mixer, mash the potatoes and add the milk and butter. For extra creaminess, I added 4 ounces of cream cheese to my potatoes, but this is totally optional.
- Layer the mashed potatoes onto the beef and vegetables. Spread evenly.
- Sprinkle the cheese on top of the potatoes.
- Bake in the oven at 350 F for 20 to 30 minutes until cheese is melted and potatoes turn a golden brown.
- Serve warm.
I wouldn’t say this is a no fuss recipe, because it results in a lot of dishes. But the effort is well worth it for the rave reviews you’ll get from your family and friends at your St. Patrick’s Day party.