Description
Shepherd’s Pie is the classic St. Patrick’s Day meal! This is my take on it with all of the magic of the Irish.
Ingredients
- FOR THE MASHED POTATOES:
- 5 whole Yukon Gold Potatoes, Peeled And Quartered
- 1 stick Butter
- 1 sprig Rosemary, Finely Chopped
- 1 clove Garlic, Minced
- 4 ounces, weight Shredded Extra Sharp Cheddar Cheese
- 1 pinch Salt
- 1 whole Egg Yolk (save The White For An Omelette)
- FOR THE BEEF FILLING:
- 1 dash Canola Oil
- 1-½ pound Ground Beef
- 2 whole Carrots, Peeled And Diced Small
- 2 cloves Garlic, Minced
- 1 whole Onion, Finely Diced
- 1 sprig Rosemary, Finely Chopped
- 1 pinch Salt
- 1 pinch Freshly Ground Black Pepper
- 2 Tablespoons All-purpose Flour
- 1 Tablespoon Worcestershire Sauce
- 1 cup Guinness Beer
Preparation
First, start cooking the potatoes. Put them in a pot and submerge them in cold water. Bring them to a boil and let them cook until completely tender and mashable for about 25–30 minutes. While the potatoes cook, pre-heat the oven to 400 and get out a 9 inch pie dish to hold everything. Then it’s time to start on the filling.
Heat the canola oil in a large skillet over medium high heat. Brown the ground beef in it while you break it up with a spoon, which should take about 4–5 minutes. Drain off any excess grease. Add the carrot, garlic, rosemary and onion and let them get soft for a minute while you season the mixture with salt and pepper. Then add the flour and stir it in to thicken the filling. Lastly, add the Worcestershire sauce and Guinness. Bring the mixture to a low boil, then reduce it to simmer. Let the filling simmer for 15–20 minutes to develop loads of flavor and cook off the liquid. Take it off the heat and set it aside.
When the filling is done, the potatoes should be just about done. Take the butter, garlic and rosemary for the potatoes and combine them in a microwave safe bowl. Microwave the mixture to melt the butter for about a minute. Then drain the potatoes and return them to the pot they cooked in. Pour the hot butter mixture all over them and add the cheddar and salt. Mash the mixture all together and let it cool for a minute before adding the egg yolk. Stir the egg yolk in once it has cooled a bit to make them extra rich.
When the filling is done, the potatoes should be just about done. Take the butter, garlic and rosemary for the potatoes and combine them in a microwave safe bowl. Microwave the mixture to melt the butter for about a minute. Then drain the potatoes and return them to the pot they cooked in. Pour the hot butter mixture all over them and add the cheddar and salt. Mash the mixture all together and let it cool for a minute before adding the egg yolk. Stir the egg yolk in once it has cooled a bit to make them extra rich.
Time to assemble the shepherd’s pie! Pack the meat mixture tightly and evenly in the pie dish, pressing it down firmly. Scoop the mashed potatoes on top and smooth them out into an even layer. Be sure to seal the meat mixture in with the potatoes. Bake the shepherd’s pie for about 25 minutes, then let it cool for a minute. Serve immediately and enjoy with a pint!
