Do you celebrate St.Patricks Day?
I’m half Irish so I do, but even if you’re not Irish you can still enjoy this deliciously simple meal any night of the week.
Here’s what you need…
For the Potatoes
- 2 pounds potatoes
- 2 tablespoons sour cream
- 1 large egg
- 1/2 cup cream
- shredded sharp cheddar cheese (to top)
- salt and pepper
For the Mixture
- 1 tablespoon olive oil
- 2 pounds ground beef or ground turkey
- 5 large carrots, peeled and chopped
- 1 medium yellow onion, chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup beef stock
- 4 teaspoons Worcestershire sauce
- 1 cup ketchup
- 2 cups frozen peas
- 2 cups frozen sweet corn
- 2 cups frozen green beans
- 2 cups sliced white mushrooms
- salt, pepper and paprika
- In a large pot, boil the potatoes in salted water until tender, about 10-12 minutes. While the potatoes cook combine the sour cream, egg and cream into a measuring cup and mix. Drain the potatoes and pour them into a large bowl. Add the cream mixture into potatoes and mash until potatoes are to the consistency you like (I leave them a bit chunky). Set aside.
- Preheat a large sauté pan or skillet over medium high heat. Add oil to hot pan with beef or turkey. Season meat with salt and pepper. Brown and break apart meat for 5 minutes. Add the chopped carrots and onion to the meat. Continue to cook for another 5 or so minutes…
- In another small skillet over medium heat cook butter and flour together until it makes a dough like consistency. Whisk in broth, ketchup, and Worcestershire slowly, working out all the lumps.
- Add frozen veggies into the skillet with the meat.
- Add sauce to the pot and mix everything together well.
- In a large lasagna dish or something similar add the meat mixture.
- Spread potatoes evenly all over the top, sprinkle cheddar cheese on top of potatoes and garnish with paprika (optional)
- Put the shepherds pie under the broiler until the cheese has melted and bubbled, and potatoes have browned a bit.