Shepherd’s pie is the perfect simple dinner that’s sure to put a smile on the face of any Irish person in your life.
- 3 medium russet potatoes (about 1 1/2 lbs) peeled and cut into 1 inch pieces
- 5 tablespoons Irish butter, divided
- 1/2 C milk
- 1 tsp salt, divided
- 1/2 tsp pepper, divided
- 2 medium onions, chopped
- 2 medium carrots, finely chopped
- 1/2 tsp dried thyme
- 2 cups cooked minced beef OR 1 1/2 lbs ground beef or lamb
- 3 Tbls tomato paste
- 1 Tbls Worcestershire sauce
- 1 1/2 cups reduced-sodium beef stock (or broth)
- 1/2 C frozen peas
Preheat oven to 350 degrees
Spray a 1 1/2 quart baking dish with nonstick cooking spray.
Place potatoes in a large saucepan; add cold water to cover by 2 inches.
Bring to a boil over medium heat; cook 16 to 18 minutes or until tender.
Drain potatoes; return to pan.
Heat milk in a small saucepan over medium-high heat until hot.
Add 3 Tbls butter, 1/2 tsp salt and 1/4 tsp pepper; cook until butter is melted.
Pour milk mixture into saucepan with potatoes; mash until smooth. Set aside.
Melt remaining 2 Tbls butter in large nonstick skillet over medium heat.
Add onions, carrots and thyme; cook 8-10 minutes until vegetables are softened but not browned, stirring occasionally.
Add meat; cook over medium high heat for 4 minutes or until no longer pink. Drain excess fat. Return skillet to heat 5-6 minutes or until meat is lightly browned.
Add tomato paste and Worcestershire sauce; cook 1 minute.
Stir in stock; bring to a boil and cook 7-8 minutes or until nearly evaporated. Stir in peas, remaining 1/2 tsp salt and 1/4 tsp pepper; cook 30 seconds. Transfer mixture to prepared baking dish.
Spread mashed potatoes in an even layer over the meat mixture; use a spatula or a fork to make swirls or crosshatch design on top.
Bake 35 minutes or until the filling is hot and bubbly and the potatoes bein to brown.