Shepherd’s Pie

This savory dish, originally known as “Cottage Pie,” was a staple in rural Irish homes as a way to use leftover meat, usually beef. It later became known as “Shepherd’s Pie” in honor of those who tended the lamb and mutton that eventually came to be used in the dish. It has comfort food written all over it.

Ingredients:

1# ground beef

3 carrots, diced

3 celery stalks, diced

1/2 red onion, diced

1 lb. small gold potatoes, diced

3 T. butter

1/4 c. shredded parmesan cheese

3 T. half-n-half

1/2 c. shredded cheddar cheese

1/2 c. water

1/4 c. tomato paste

2 T. flour

2 T. better than bouillon Beef flavor

2 t. garlic powder

2 t. thyme

2 T. parsley

Salt & Pepper

Directions: Cover diced potatoes with salted water and cook on high heat until boiling. Turn temperature down to simmer for 25 minutes. Drain and mash with 3 T. butter, 1/4 c . shredded parmesan cheese, 3 T. half-n-half. Cover and set aside.

Drizzle olive oil in a cast iron skillet (if you have one), if not, use a regular skillet. Heat on medium heat and add diced carrots, salt and pepper. Stir for 4-5 minutes and then add diced celery and diced onion. Cook, stirring until celery and onion start to soften. Add hamburger, garlic powder, thyme and half the parsley. Cook, breaking the hamburger into small pieces and combining with the vegetables. When browned, stir in 1/2 c. water, 1/4 c. tomato paste, flour and beef bouillon, stirring on low until thickened slightly.

If using a cast iron skillet, top with mashed potatoes, sprinkle with cheddar cheese and broil for 4-5 minutes until cheese starts to brown. If using a regular skillet, pour meat mixture into a baking dish, top with potatoes and broil 4-5 minutes until cheddar starts to brown. Sprinkle with remaining parsley.