Shepard’s Pie

((Happy St. Patrick’s Day, everyone! Posting early. :P Ah, Traditional mixed with the modern. Savory, spongy, and hearty. A great way to enjoy some Irish fair along with your Guinness!))

**Easy Difficulty**
Serves 4 to 6

1 ½ lbs / 680 g Ground Beef (I used a 93% Lean, 7 % Fat variety)
½ cup / 120 ml Guinness
5 Large Potatoes, peeled and medium cubed (Approx.)
2 Tbsp / 30 g Butter
½ cup / 120 ml Milk
½ cup / 120 g Peas
½ cup / 120 g Zucchini, small cubed
½ cup / 120 g Red Bell Pepper, small cubed
½ cup / 120 g Carrot, small cubed
2 Tbsp / 10 g Scallions, thin chopped (save some for garnish)
2 Tbsp / 15 g Garlic, minced
1 cup / 220 g Onions
Salt & Black Pepper to taste

1.) In a large pot with water set on the stove at high heat, place in all the Potatoes in and boil until soft and tender. You should be able to pierce the potato easily with a knife. When done, drain and return to the pot. Slowly add in butter and milk a little at a time while you mash the potatoes. You may need less milk than recommended because we don‘t want a runny, watery mixture. Aim for a thick, lumpy consistency since we want to brown the Mashed Potatoes later under a broiler. Set aside to cool.

2.) In a large sauce pan set on medium high heat, place in the Ground Beef and brown the meat all the way through until it is no longer pink. Drain the excess grease if need be, but leave a bit to brown the Garlic later. Remove all the Ground Beef from the pan, place into a bowl, and set aside.

3.) In that same Sauce Pan you used for the Ground Beef, place the Garlic into the left over grease and brown lightly. Then add in Onions, Peas, Zucchini, Red Bell Peppers, Carrots, and Scallions. Cook until the vegetables are Al Dente.

4.) Return the cooked Ground Beef to the pan and mix together and cook for an additional 3 to 4 minutes to heat all the way through. Then pour in the Guinness to deglaze the bottom of the pan. Then Mix thoroughly. Be sure to scrape the bottom for any bits that stuck to the pan. Cook off the Beer for about 2 to 3 minutes then season with Salt and Black Pepper to your desired taste. Remove from heat when done.

5.) Place your Beef Mixture into the Pie Pan in an even layer. Then place the Mashed Potatoes over the Meat. Use the Spatula to smooth out the top of the Shepard’s Pie in an even layer. Then, with a fork, rake the top of the Mashed Potatoes in any design you like to create peaks that will brown nicely under the Broiler.

6.) Place the Shepard’s Pie under the Broiler to brown. Should take about 8 to 10 min, depending on the strength of your Broiler. Everything is already cooked so no need to worry about anything being left raw. When the Shepard’s Pie has nicely browned at its peaks, remove from Broiler, and let sit for 5 to 10 minutes, then serve with a nice tall Guinness!


Extra Info: Posted a day early so you can all try this out for the actual day. This modern take on this Traditional Recipe has less gravy and more fresh vegetables. It also uses Ground Beef instead of Ground Lamb which I think technically makes this a Cottage Pie. Either way, this Shepard’s Pie (or Cottage Pie?) will be great while you’re drinking the day away on St. Patrick‘s day. It’s starchy, and hearty, and definitely a good Bar Food. I love me some potatoes.

You could substitute the Ground Beef for Ground Lamb and the Recipe would still cook the same. If you are really partial to Gravy, you can add in some low sodium Beef Broth ( ½ cup / 120 ml) in the Step where you add in the Guinness to the Sauce Pan. Then make a slurry of 1 Tbsp / 15 g All Purpose Flour, and ½ cup / 120 Water. Pour the slurry slowly into the Wet mixture and cook on Medium until the Beef Gravy thickens.

Happy St. Patrick’s Day, Happy Drinking, and Happy Eating! Stay safe out there!