{Katie’s Kitchen} Shepherds Pie for St. Patrick’s Day!

In the spirit of St. Patrick’s Day I decide to make Shepherd’s Pie; something I’ve never made before!

It was incredibly easy, especially because I used boxed mashed potatoes instead of making my own, but i’m sure using real potatoes would taste even better.

Start out with a large 12-inch skillet, over medium-high heat, and add ground beef,onion, garlic, salt and pepper. Cook and crumble meat until browned. Drain grease. Then, Sprinkle flour evenly over meat mixture. Stir and cook 1 minute. Stir in tomato paste, broth, Worcestershire sauce and oregano.

Bring to a boil, then reduce heat. Stir in frozen peas, carrots and corn. Cook another 5 to 10 minutes or until heated through. It will cook further in the oven.

In a different pot, mix together your mashed potatoes according to the packaging. OR for making your own (I would start this first, if you are)…

  1. Peel potatoes and chop into small pieces. Place potatoes in a large pot of water. Bring to a boil and cook until potatoes are tender.
  2. Drain water from pot. Mash the potatoes. Add butter, milk and garlic powder. Continue to mash until no lumps remain. Cover potatoes.

I used a casserole dish and poured in the meat mixture into the bottom, then scoop mashed potatoes in a layer on top of the meat mixture. Leave as a layer, do not mix together. Sprinkle cheese on top.

Bake 375 degrees for 25-30 minutes. Let sit for 10 minutes before serving.

Ingredients: I got the recipe here! 

  • 3 large russet potatoes
  • 2 Tablespoons butter
  • ½ cup milk
  • 1 teaspoon garlic powder
  • 2 pounds ground beef ( or lamb, turkey)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • ½ teaspoon each, salt and pepper
  • 2 Tablespoons flour
  • 2 Tablespoons tomato paste
  • 1 cup beef broth
  • ½ Tablespoon Worcestershire sauce
  • ½ teaspoon dried oregano
  • 1½ cups frozen peas and carrots
  • ½ cup frozen corn
  • 1 cup shredded cheddar cheese