Happy St. Patty’s Day, for any day of the week, a potluck or for a quick dinner with family and friends. Make Shepherd’s Pie for any occasion or for any day. Shepherd’s Pie is always a treat or even your favorite comfort food. My family has enjoyed this recipe for many years. And you can make this simple dish with everything you already have in the house or spice it up a bit.
Staples
- Nutrient Dense Ground Beef or Beef Tips
- 2 Tbls. of Butter
- A couple or more gloves of garlic, minced (to your taste)
- 1/2 Cup Beef Broth or Bullion
- 2+ Tbls. Worcestershire Sauce (W Sauce for Short and for those that can’t say it)
- 8-12 ounces of Beer (The richness of Guinness ads additional flavor)
- 1 large onion, diced
- 2 Tbls. Flour
Make the Rue
Mix your broth, W Sauce and Beer in a cast iron skillet – slow simmer. Add the onions & the garlic, brown. Gradually add the flour for thickening. Set aside.
Where’s The Beef
Add your beef and about 2 Tbls. of butter to the same skillet – brown. If using beef tips, cut into bit-sized pieces. This Nutrient Dense Naturally Sourced Beef adds the perfect flavor to this dish with none of the commercial additives. Better Taste and Better For You. Pour the rue over the beef and fold it into the beef.
Additions
A bag of frozen mixed vegetables, those you pick fresh from your garden or whatever you have in your freezer – they all work. Carrots, peas, green beans, lima beans, and throw in a bit of corn. I have even made it with spinach and broccoli. Again, whatever is in the house. Cook your veggies – using your preferred method. Add to the beef mixture.
Potatoes – make them mashed. Wash them, cut them in small pieces and boil them until done. Add a pinch of salt and a tab of butter to the boiling water. Drain them, add another tab of butter and milk to taste (not too much), then mash them. Add a half a cup of freshly grated Parmesan Cheese (or what you have in the house).
Making the Pie
Spray your pan with cooking spray. Then layer your beef & vegetable mixture into the pan. Layer the mashed potatoes on the top. Back for 30-40 minutes at 350°. Let the dish sit for 2-3 minutes after removing from the oven to let the flavors blend. Then serve.
You can pair it with a crisp glass of water, ice cold milk. DTC Ambassador Sauvignon Blanc or a stone-cold Guinness. All work very well.
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Now on to dessert – Bailey’s Irish Cream Chocolate Strawberry Shortcake.
