Happy St. Patrick's Day, folks! Now, let's be real: I'm just not a corned beef person. Or, maybe it's more accurate to say I'm not a good corned beef person. And honestly, cabbage? Hard pass. So, St. Paddy's Day usually leaves me scratching my head, wondering what to cook.
This year, I was determined to do something different. I went to the store, thinking a hearty Irish stew would be perfect. But, wouldn't you know it, the butcher was out of the right cut of meat. Then, my eyes landed on ground lamb. Lightbulb moment: Shepherd's Pie!
Seriously, how lucky are we to live in the age of instant recipes? Standing right there at the meat counter, a quick Google search led me to a fantastic recipe on The Wholesome Dish. Crisis averted!
And let me tell you, this Shepherd's Pie was good. Like, seriously good. My mom made Shepherd's Pie and I've always used her recipe. But... well, I'm sorry, Mom, but this one might just be my new favorite. The lamb was tender, the veggies were perfect, and the mashed potato topping? Forget about it. It was a total win. So, if you're looking for a St. Patrick's Day recipe that isn't corned beef and cabbage, trust me, this Shepherd's Pie is the way to go. You won't regret it!
Ingredients-
2 tablespoons olive oil
1 cup chopped yellow onion
1 lb. ground lamb
2 teaspoons dried parsley leaves
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
2 garlic cloves -minced
2 tablespoons all purpose flour
2 tablespoons tomato paste
1 cup beef broth
1 cup frozen mixed peas & carrots* ( I used mixed Vegetables)
1/2 cup frozen corn kernels
Potato Topping-
1 ½ - 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
8 tablespoons unsalted butter -1 stick
1/3 cup half & half
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup parmesan cheese
Method-
Add the oil to a large skillet and place it over medium-high heat for 2 minutes.
Add the onions. Cook 5 minutes, stirring occasionally.
Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon.
Add the parsley, rosemary, thyme, salt, and and pepper.
Stir well.
Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
Add the Worcestershire sauce and garlic.
Stir to combine.
Cook for 1 minute.
Add the flour and tomato paste.
Stir until well incorporated and no clumps of tomato paste remain.
Add the broth, frozen peas and carrots, and frozen corn.
Bring the liquid to a boil then reduce to simmer.
Simmer for 5 minutes, stirring occasionally.
Set the meat mixture aside.
Preheat oven to 400 degrees F.
Potato Topping-
Place the potatoes in a large pot.
Cover the potatoes with water.
Bring the water to a boil.
Reduce to a simmer.
Cook until potatoes are fork tender, 10-15 minutes.
Drain the potatoes in a colander.
Return the potatoes to the hot pot.
Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
Add butter, half & half, garlic powder, salt, and pepper.
Mash the potatoes and stir until all the ingredients are mixed together.
Add the parmesan cheese to the potatoes. Stir until well combined.
Assemble the Casserole
Pour the meat mixture into a 9x9 (or 7x11) inch baking dish.
Spread it out into an even layer.
Spoon the mashed potatoes on top of the meat.
Carefully spread into an even layer.
If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven.
Bake uncovered for 25-30 minutes.
Cool for 15 minutes before serving.
