St Patrick’s Shepherd’s Pie

We wanted to make something traditionally Irish for St Patrick’s day, but we also wanted to add some festive colouring. Thus, we defrosted a mutton roast from Kinderhook Farm, grabbed some bacon, picked a couple of vegetables, brought out our giant bottle of Worcestershire Sauce, and whipped up a batch of Mashed Peatatoes to cook a Shepherd’s Pie! In the end, we wound up with a really tasty, nutritious, and green entree that was perfect to celebrate the holiday!

Time: 60 Minutes


  • For the Filling:
    • Mutton or Beef. Ground is traditional and easiest, but we started with a roast, so we just diced it into very small (nearly ground) pieces.
    • Bacon
    • Onion
    • Mushrooms
    • Spinach
    • Corn
    • Beef or Veggie Stock (about a cup)
    • Worcestershire Sauce
    • 1 Tablespoon Corn Starch and warm water
  • For the Mashed Peatatoes:
    • Potatoes
    • Sweet Peas (We used Frozen)
    • Butter
    • Milk
    • Salt
    • Optional: Black Pepper
  • To top it all off:
    • Irish Cheddar


  • Prep all of your ingredients:
    • Get your Mashed Peatatoes (or regular mashed potatoes if you prefer) started by chopping and beginning to boil ingredients.
    • Dice your Onion
    • Rinse and dice your mushrooms
    • Cut your spinach into ribbons
    • If starting with a Mutton/Beef Roast, dice into very small cubes
    • Cut your bacon into ribbons.
  • Melt some butter in a large pan, and when it’s hot, add your onions. Sautee for a few minutes until they begin to turn opaque.
  • Add your meat (including bacon), pour in a little Worcestershire Sauce, and cook for 3 or so minutes.
  • Add in your mushrooms, spinach, and corn, and cook until your meat has completely browned, and any fat that has rendered cooks off.
  • Pour in your stock, and bring to a simmer.
  • By this point, your potatoes should be ready, so puree them according to the previously linked Mashed Peatatoes recipe.
  • When your stock simmers, mix roughly equal parts corn starch and warm water in a small cup, stir to fully dissolve, and pour into your meat/veggies pan to thicken into a sauce.
  • When your sauce has thickened, pour your filling into broiler safe vessels, leaving space for potatoes on top. Note: if you don’t have broiler safe vessels, preheat your oven to 350 degrees F while your meat is cooking, and use a pie pan.
  • Spread your mashed potatoes evenly over your filling, and transfer to your oven.
  • Broil for about 5 minutes on low (or if not using broiler safe vessels, bake for about 20 minutes).
  • As your shepherd’s pie cooks, slice your Irish Cheddar (if using). When your broil/bake time is done, place your sliced cheese on top, and put back in the oven quickly to melt.
  • Plate, devour, and enjoy!

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