The Luck of the Irish and Traditional Shepherd’s Pie

I feel like I need to start this post with a resounding  “America there is nothing Irish about corned beef and cabbage!” Okay, there I feel better. Who knew?  It is believed that when the Irish came to America corned beef was cheap, readily available and soon became the meat of choice. It is also believed the close proximity of the Jewish and Irish immigrant communities played a role in establishing corned beef and cabbage as a mainstay meal in their new homeland.

As an American in Ireland you feel the similarities. A sense of kinship.  If you are not listening close you might think the accent is American, if you fail to listen closely, you can easily mistaken an Irish person for being American.

Ireland is stunning. Your first impression is the intensity of the color green and the lushness of the landscape with its cragginess and tall grasses.  Ireland landscapes are dotted with small family farms. Beef, lamb and milk production are the agricultural products of Ireland.  The coast line is equally as stunning.  The Irish weather? Let’s just say when there is a sunny warm day, the Irish feel lucky. While standing on the Cliffs of Moher  (the wind literally moved my body).  I believe it is the only place where I experienced my hair literally blowing in all directions at the same time.

The only way to discover a new culture is in a up-close and personal way. We do it by spending time with the locals, walking the neighborhoods, shopping local stores and eating in local establishments.  In Ireland this is so easy. The Irish are incredibly warm and friendly-Even the farm animals say hello.

 

 

There is no better way to honor a country and its culture than re-creating a traditional dish.  In Ireland a pub favorite is Shepherd’s pie which is traditionally made with lamb.  Replacing the lamb with beef is sometimes called a cottage pie. The theory goes that a shepherd is only concerned with his sheep (lamb or mutton) not cattle (beef).

Shepherd’s pie is a simple flavorful combination of ground meat and veggies baked in a light gravy with a mashed potato topping. You can make this for two or make it a for crowd.  This dish freezes easily and a is a kid friendly and family favorite meal.

 

 

Ingredients:
1 tablespoon olive oil
1 teaspoon black pepper
1lb. ground beef or ground lamb
1 large onion, finely diced
3-4 large carrots, finely diced
1 cup frozen peas
3-4 sprigs  fresh thyme, finely chopped
2 tablespoons flour
1 tablespoon butter
1 glass of red wine
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 cup chicken stock
6 cups fresh or leftover mashed potatoes
1 egg beaten
Grated Parmesan cheese

Directions:
Preheat oven too 400F.

Sauté carrots the olive oil until almost tender.  Add onions and sauté for another 2-3 minutes.  Add beef or lamb.  Season with black pepper and thyme.

Cook until the meat is browned. Drain the fat.  Return the meat to the pan.  Add butter and peas.  Sprinkle with flour and toss to coat the meat.  Add tomato paste, wine and Worcestershire sauce.

Reduce slightly.  Add chicken stock.  Allow to reduce down until you have a thick meaty gravy.  Season to your taste.

Reduce from heat.  Grease an oven proof dish (9×13 oval baking dish works well) with butter and add the sauce.  Spoon or pipe the mashed potatoes over top.  Brush with egg and sprinkle with Parmesan cheese.

Bake for 20-30 minutes or until potato is nice and brown on top.

Enjoy!