Shepherds Pie

Looking for a traditional meal to serve up to the family on St. Patrick’s Day? Give this meat and veggie packed Shepherds Pie a try.

This Shepherds Pie is so unbelievably easy. You saute up the carrots and onion, add the beef (unless your a lamb fan) to brown and then add everything else. Pretty basic stuff going on in this dish. Ohh and then in another pot you have some diced up potatoes cooking so you can mash them up and spread them on top of your meat mixture! There’s no hassle in getting this dish from prep to oven to table in less than 45 minutes. Another plus to this dish… it’s packed with lots of meat and loads of veggies. Win-win right?

I’ve been trying to use up food from our freezers… yes I said freezers. As in we have not one, not two, not three, but four huge freezers full of food. Crazy right?! We will never go hungry that’s for sure. But why do we have so many freezers? Well, we butcher our own beef, hogs, deer, chickens, and all of our garden produce and fruits are either froze or canned. That all requires a lot of space. So lately, like I said… I’ve been trying to use out of it. That is the reason I added corn to this dish.

Ingredients:

• 2 tablespoon olive oil
• 3 large carrots, small diced
• 1 large onion, minced
• 1 pound ground beef
• 2 teaspoons pepper
• 1 tablespoon salt
• 2 cups (or 15 ounce can) peas
• 2 cups corn (canned or frozen)
• 3 fresh thyme sprigs, finely chopped
• 2 tablespoons butter
• 4 tablespoons flour
• 2 tablespoons Worcestershire sauce
• 2 cups beef broth, divided
• 4-6 cups mashed potatoes
• 1 egg, beaten
• Grated Parmesan cheese (optional)

Shepherds Pie

Yield: 6

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 30 minutes

Total Time: 1 hour

A quick and easy, meant and veggie packed Irish tradition; with a twist.

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Ingredients

• 2 tablespoon olive oil
• 3 large carrots, small diced
• 1 large onion, minced
• 1 pound ground beef
• 2 teaspoons pepper
• 1 tablespoon salt
• 2 cups (or 15 ounce can) peas
• 2 cups corn (canned or frozen)
• 3 fresh thyme sprigs, finely chopped
• 2 tablespoons butter
• 4 tablespoons flour
• 2 tablespoons Worcestershire sauce
• 2 cups beef broth, divided
• 4-6 cups mashed potatoes
• 1 egg, beaten
• Grated Parmesan cheese (optional)

Instructions

1. Preheat the oven to 400*F.
2. In a saucepan, heat olive oil.
3. Saute the carrots until just starting to get tender.
4. Stir in the onions, sauteing one additional minute.
5. Next, add the ground beef and season with salt and pepper.
6. Cook, stirring occasionally until browned (drain any excess fat).
7. Add the butter.
8. Gently stir in the peas and corn.
9. Sprinkle with flour and stir thoroughly.
10. Add 1 cup broth and Worcestershire sauce and allow to slightly reduce until begins to thicken.
11. Add remaining broth.
12. Adjust seasonings to your liking.
13. Remove mixture from heat and pour into a 9x13 baking dish.
14. With a spoon or piping bag, pie the mashed potatoes over the top of the meat mixture.
15. Brush the beaten egg over the potatoes and sprinkle with Parmesan cheese.
16. Bake at 400* for 20 minutes or until potatoes are slightly browned.

Notes

**Running short on time? Don't worry about throwing it in the oven, just spoon the meat mixture onto your bowl or place, top with potatoes and serve.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 1340Total Fat 59gSaturated Fat 15gTrans Fat 5gUnsaturated Fat 32gCholesterol 118mgSodium 4349mgCarbohydrates 163gFiber 15gSugar 17gProtein 42g