This traditional St. Patrick's Day dish is just lovely. Simple, but the savory thyme & worcestershire flavors just blend so well with the meat & vegetables; topped with a garlic mash & this recipe had me going back for seconds. I guess technically I should be naming this recipe "Cottage Pie" since it is made with beef & not lamb, but "Shepherd's Pie" is more familiar. I wish I could say this is a tried & true recipe I have made over & over again, but it's the first time I've done it this way, & to be honest, I don't think I would change anything. It turned out amazing! I researched many different variations & came up with my own. That's what most foodies do anyway, so this is my version. Hopefully it will get your mouths watering!
Recipe by: Amber (Dessert Now, Dinner Later!)
- 1 lb ground beef
- 1 cup small diced carrots
- 1/2 white onion, chopped (about 1 cup)
- Salt & Pepper
- 2 garlic cloves, minced
- 2 tsp thyme
- 1 Tbsp sugar
- 2 Tbsp worcestershire sauce
- 1/2 cup beef broth
- 1 cup frozen peas
- 3 medium/large russet potatoes, peeled & small diced
- 1/4 cup milk
- 2 Tbsp butter
- 2-3 garlic cloves, minced
- Salt & Pepper
- Shredded Parmesan/Asiago/Romano Blend
- Preheat oven to 425*F. Start water for potatoes. Boil, uncovered, for 15-20 minutes depending on the size of potato dice or until soft.
- While potatoes are boiling, brown beef with carrots, onion, salt & pepper in a large non-stick skillet. Drain fat & return to pan.
- Add garlic, thyme, sugar, worcestershire sauce, & beef broth to meat mixture. Simmer 3-5 minutes until liquid reduces a bit.
- While the liquid in the meat is reducing, your potatoes should be about done. Drain the water & put potatoes in a stand mixer with the paddle attachment. Add milk, butter, garlic, salt & pepper to taste. Whip mixture until most or all lumps are gone, but not too long to make it pasty. Set aside.
- Add peas to the meat mixture now, stir, & remove from heat. In a square baking dish pour meat mixture in bottom of pan. Spread evenly. Top with potatoes & drag fork over the top to make small peaks. Sprinkle the desired amount of cheese over the top of the potatoes & bake at 425*F for 25-30 minutes or until the liquid is bubbly & top is browned.