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
Ingredients:
- 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
Method:
- 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!
