Thrive at five weekly meal plan March Week 3
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Shepherd's Pie

a traditional Irish meal that's easy and delicious. Ground Beef mixed with vegetables and topped with creamy garlic mashed potatoes.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6 -8
Author Chellie Schmitz

Ingredients

  • For the potato topping:
  • 4 large potatoes peeled and quartered
  • 10 whole garlic cloves peeled
  • 1/2 cup sour cream
  • 1/4 beef broth
  • 4 tablespoons butter softened
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • For the filling:
  • 4 slices bacon cut into thin strips
  • 1 tablespoon vegetable oil
  • 2 medium onions chopped
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 pound ground beef
  • 1 3/4 cups frozen peas and carrots vegetable blend.
  • 2 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 tablespoon all-purpose flour
  • 1 12-ounce bottle dark beer (or use beef broth)
  • 1/2 cup beef broth
  • 1 teaspoon fresh rosemary leaves minced
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup Parmesan cheese grated in thick shreds
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  • Prepare potato topping:
  • In a saucepan add the potatoes and garlic and cover with cold water.
  • Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender.
  • Drain and transfer the potatoes and garlic to a large bowl.
  • Add the sour cream, 1/4 cup of the broth, butter, salt and pepper, and beat on low speed with a mixer until the potatoes are light and fluffy. Cover and set aside.
  • Prepare the filling:
  • Preheat the oven to 350 degrees. Spray a casserole dish with non-stick spray, preferably something all natural. I use a square dish, a pie plate could be used as well, it just needs to be really deep.
  • Heat a skillet over medium heat. Add the bacon and cook, stirring occasionally until browned and almost crisp.
  • Transfer the bacon to a plate, set aside.
  • Add the oil to the bacon drippings in the skillet.
  • Over medium heat, add the onions and 1/2 teaspoon of salt, and cook, stirring occasionally, until the onions soften and start to brown.
  • Add the sugar, and continue cooking, stirring occasionally, until the onions begin to caramelize,
  • Add the beef and cook it until browned, breaking it up as you go.
  • Add the carrots, peas, and garlic.
  • Stir in the tomato paste and flour and cook, stirring until well blended.
  • Add the beer (or 12 oz of broth) and bring to a boil for a few minutes.
  • Continue cooking and scraping up the browned bits from the bottom of the pan.
  • Add the bacon, broth, rosemary, 1/2 teaspoon of salt, and pepper, and bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes.
  • Pour the meat mixture into the prepared baking dish. Spread the potato topping evenly over the beef mixture.
  • Bake for 35 minutes, or until center is hot and the potato is starting to brown.
  • Remove from the oven and sprinkle with the cheese.
  • Return to the oven and bake for a few more minutes until the cheese is melted.
  • Remove from the oven and let it stand for about 10 minutes before serving.
  • Sprinkle with parsley and serve.