SHEPHERD’S PIE
So, this is how you spell it: Shepherd’s Pie. But, from doing a quick google search, it came to my attention that TONS of people think it’s Shepards Pie.
IRISH SHEPHERD’S PIE
Traditional Irish Shepherd’s Pie would actually call for ground lamb. The difference between Shepherd’s Pie and Cottage Pie is the meat. Cottage Pie uses ground beef, while Shepherd’s Pie uses ground lamb.
I called this recipe Shepherd’s Pie. But, I wrote the recipe so that you could use ground beef or ground lamb.
I typically use ground beef because it is widely available. But, for a special occasion, like St. Patricks day, I would use ground lamb.
First I peel potatoes and chop them, get them boiling. (5 lb bag)
Then I start browning a pound and a half of ground beef with salt, pepper and minced garlic.
I add chopped onions and shredded carrots about half way through browning. *
Then I drain my potatoes while the beef continues to cook covered in order to make the onions and carrots soft.
Lid makes this process faster.
Everyone does their mashed potatoes their own way but I use salt, pepper, minced garlic, one stick of butter and about a cup of milk (sometimes more) to desired creaminess and I use an electric cake mixer to get them nice and fluffy and creamy.
Then I drain beef, put it evenly in the bottom of 13×9 baking dish, one can of drained French style green beans evenly over the beef, one can of beef gravy drizzled evenly over the beef and green beans, then I dump the mashed potatoes in and spread them evenly.
Then top with shredded cheddar and parsley!
Bake at 350 til the cheese is melted and bubbly. (25-30 minutes)
Usually I just use a medium cheddar but this time
I did medium cheddar mixed with white cheddar and it turned out amazing.
