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What better way to start off your St. Patrick’s Day than with a hearty Shepherd’s Pie and a pint?!  This pie is packed with flavor and wonderful textures that will have you craving for another piece. By adding the egg to the potatoes, it creates a firmer yet lighter mashed potato that stands up well to slicing. It’s also excellent for leftovers. If you’re looking for some Irish Soda Bread to accompany with this dish, check out the link for the recipe I shared last year: http://www.thesomervilletimes.com/archives/56820

Mashed Potatoes:

5 large Yukon Gold Potatoes, peeled and 1/2″ diced
4 Tbl unsalted butter, cubed
1/2 cup cream or whole milk
1 cup freshly grated Parmesan cheese
1 tsp salt
1/2 tsp pepper
1 egg, slightly beaten
1/2 cup chopped fresh parsley

Meat and Vegetable Filling:

2-1/2 lbs ground beef 85% lean, or ground lamb, browned and drained
1 tsp salt
1/2 tsp black pepper
1 tsp Rosemary powder or 2 tsp finely chopped
2 tsp thyme leaves, finely chopped
1 cup corn kernels
1 cup petite peas
2 Tbl canola or vegetable oil
1 medium yellow onion, small dice
3 carrots, small diced
1/2 tsp salt
1/2 tsp black pepper
3 medium garlic cloves, finely minced
2 tsp tomato paste
2 Tbl flour
1-1/2 cups beef broth
1 Tbl Worcestershire sauce

Place the potatoes in a medium pot and cover with cold water. Bring to a boil, then lower the heat to simmer for about 15 minutes or until fork tender.

In the meantime, preheat oven to 425 degrees. In a 12″ skillet, add the ground beef, or lamb. Cook the meat for 10 minutes, then drain. Add salt, pepper, Rosemary, thyme, peas and corn. Mix well and turn off the heat and put aside.

Drain the potatoes, add butter, cream or milk, cheese, salt and pepper. Let sit and cool for 10 minutes prior to adding the egg and parsley.

In a small 10″ skillet, add the oil, onions, carrots, salt and pepper and sauté until the onions are translucent, about 5-6 minutes. Add the garlic and tomato paste and cook for additional minute. Add the flour, cook for another minute. Add the beef broth and Worcestershire Sauce. Turn up the heat and cook until mixture thickens, about 5 minutes. Add the vegetables to the meat mixture and blend well. Transfer to a 9″X11″ baking dish. Finish the potato mixture by adding the egg and mix well, add the parsley and mix until blended.

Cover the meat and vegetable mixture with the mashed potatoes and spread evenly all the way up to the edges of the baking dish. Place the baking dish on a sheet pan, then place into the center of the oven and bake for 30 minutes or until the mashed potatoes are slightly browned and are firm. Let stand for 20 minutes before serving. Serves 10-12.

Recipe adapted from Alton Brown, 2008 Shepherd’s Pie