This time of year, I am all for anything that gives me warmth, comfort and the feeling of ‘home’. If you have a passion for food life I do, you’ll understand where I am coming from when I say that is what a good home cooked meal does just that! There are certain meals that are just good old ‘comfort meals’, and I consider Shepard’s pie to be at the top of that list.
It is often a meal that my family and I overlook and go for other more common recipes. However, this one hits home and brings me back to my Irish roots and I love being able to pass on a piece of history to my children. To make such a traditional dish and bring my family together with it, is a blessing in itself.
This recipe is so simple and delicious. You can alter the vegetables to your family’s needs and likes, as well with the mashed potatoes. My biggest recommendation is to serve this with Soda Bread.
Comfort, ease, filling, and down right delicious. Get back to your Irish roots, or try a classic from the Irish culture. Pair it with Soda Bread and you will thank me!
- 2 Lbs Baking Potatoes
- 2 Cloves Garlic peeled and seperated
- 1 Tbsp Olive Oil
- Salt & Pepper to taste
- 6 Tbsp Butter
- 1 C Milk
- 2 Tbsp Olive Oil
- 2 Lbs Beef I used half venison
- 3 Cloves Garlic, Minced
- 2 Medium Carrots, sliced
- Small Onion
- 1 C Green Beans
- 1 C Corn
- 1 Tbsp Thyme
- 2 Bay Leaves
- 1 Tsp Salt & Pepper
- 1 Tbsp Tomato Paste
- 2 Tbsp Flour
- 1 C Beef Broth
- 1 Tbsp Worcestershire Sauce
Preheat oven to 350 degrees
Peel and cut potatoes in to large cubes. Place in pot filled with enough water to cover them. Bring to a boil & cook until tender enough to pierce with a fork
While potatoes are cooking, roast garlic. Place in double foiled sheet pan. Drizzle with olive oil and season with salt & pepper. Wrap with top sheet of foil. Roast 25-30 min.
Drain potatoes and place back in pot. To assure all the excess water is removed, place strainer over empty bowl for a minute or two.
Add butter and mash together. Slowly add milk until you reach consistency you desire.
When garlic is ready, remove from foil and allow to cool slightly. Then add in to mashed potatoes and mash until garlic is minced.
In a large dutch oven, brown beef over medium/high heat.
Add carrots and onion. cook until translucent. Then add corn and green beans.
Add thyme, bay leaves and salt & pepper. Stir and cook for 5 minutes. Add tomato paste and mix in with meat and veggies, coating it all evenly.
Sprinkle with flour and cook for 3-4 minutes to infuse flavors.
Pour in half beef broth to deglaze the pan. (Scrape the bottom as you stir.) Once bottom is clean, add worcestershire and rest of beef stock. Cook until sauce has thickened. Remove from heat.
Pour filling in to 9x13 pan and spread evenly. Top with mashed potatoes and spread evenly.
cook for 20-25 minutes, or until top is lightly browned.