With St. Patrick’s Day celebrations on the horizon, we bring to you a shepherd’s pie recipe in honor of the Irish holiday. This recipe is both simple to make and comforting to eat during the cold weather. Its origins can be found within the United Kingdom and Ireland, and it is typically composed of ground meat (traditionally, lamb or mutton, hence the name ‘shepherd's pie’) that is cooked in gravy, with onions, carrots, celery, and a crust of mashed potatoes to top it off.
Nowadays, shepherd’s pie is used to refer to a dish made with lamb, while cottage pie refers to a similar dish made with beef. For this particular recipe (created by The Wholesome Dish), we will be using ground beef (a vegetarian option is also included). Enjoy this hearty, delicious dish in the spirit of St Patrick’s Day!
Leftovers freeze beautifully. Freeze in small portions for a quick meal during busy times.
Ingredients (serves 6)
Meat/Lentil Filling:
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 lb ground beef (Vegan option: 1 ½ cups of uncooked brown or green lentils – rinsed and drained)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper and/or other seasonings of choice (to taste)
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves - minced
- 2 tablespoons all-purpose flour (optional)
- 2 tablespoons tomato paste (optional)
- 1 cup beef broth (or vegetable stock)
- 1–2 cups mixed vegetables, such as diced carrots, corn, or peas
Potato Topping:
- 1 ½ - 2 lb. potatoes -about 2 large potatoes peeled and cut into 1-inch cubes
- 4 tablespoons butter/margarine/coconut oil
- ¼ cup milk of choice (increase milk for creamier potatoes)
- Salt, pepper, and garlic powder to taste
- 1/4 cup Parmesan cheese (optional)
- 2 tablespoons of sour cream or Greek yogurt (optional)
Instructions:
Make the Filling:
- Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
- Add the ground beef/lentils to the skillet and break it apart with a wooden spoon. Add seasonings. Stir well. Cook for 6–8 minutes, until the meat/lentils are browned, stirring occasionally.
- Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
- Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain (optional)
- Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
- Set the meat mixture aside. Preheat oven to 400 degrees F.
Make the Potato Topping:
- Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10–15 minutes.
- Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
- Add butter, milk, sour cream/yogurt, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
- Add the Parmesan cheese to the potatoes. Stir until well combined.
- Assemble the casserole.
- Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
- If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered, for 25–30 minutes.
- Cool for 15 minutes before serving.