Shepherd's Pie Recipe

In honor of St. Patrick's Day, I'm sharing my favorite Shepherd's Pie recipe. Although presentation is lacking with this dish, it is absolutely delicious and the recipe allows for a wide array of variation. I hate peas and mushrooms; they are commonly included with carrots and onions but I opted to leave them out.

Prep Time: 45 minutes // Bake Time: 45 Minutes // Serves: 8 (large portions)

Step 1: Prepare the Mashed Potatoes

Ingredients: 8 Russett Potatoes // 4 Tbsp. Butter // 1 cup Milk // Black Pepper

1. Boil Potatoes with skin on for about 30 minutes (until soft)
2. Peel (I leave a few bits of skin on) and dice potatoes
3. Add butter and mash, slowly adding milk into the mix. I prefer chunkier mashed potatoes so I use slightly less milk and mash without blending
4. Add a dash of black pepper

Step 2: Prepare the Meat and Vegetables

Ingredients: 3/4 cup diced Red Onion // 4 peeled, diced Carrots, 2 lb lean Ground Beef // 2 packets of Colman's Shepherd's Pie Seasoning // 2.5 cups Water

1. Brown the beef in a skillet over low heat, draining fat
2. Add the diced onions and carrots to the meat
3. Pour the contents of the Shepherd's Pie packet into 2.5 cups water and stir 
4. Add the mix into the skillet with the vegetables and meat and stir while bringing to a boil and let cool

Step 3: Prep and Bake

Ingredients: 2 cups shredded Extra Sharp White Cheddar

1. Preheat oven to 385F
2. Shred cheese
3. Spread meat and vegetables 1/2 inch thick in a baking dish (I used two baking dishes)
4. Spread a layer of mashed potatoes over meat and vegetables 
5. Spread a layer of shredded cheddar over the mashed potatoes
6. Bake at 385F for 45 minutes 
7. Cool for 15 minutes
8. Slice and serve 

Bain taitneamh as do bhéile! (Enjoy your meal!)