Since celebrations will likely be low-key this year, why not make a Shepherd’s Pie and enjoy it with your family or close friends (social distancing). My mom, who is Italian (Sicilian) has been making this dish for a few years now because my Dad who is Irish, does not like corned beef. Whenever my mom makes this dish, everyone loves it and asks for a second helping. Instead of the traditional ground lamb, my mom uses ground beef since it is the more popular choice. The topping is similar to an Irish potato dish called “Colcannon”. You can serve this dish with a salad and Irish soda bread. Happy St. Patrick’s Day to all my wonderful readers!
Preheat oven to 375°
Filling Ingredients:
1 Tbsp. extra-virgin olive oil
3 medium carrots, peeled and thinly sliced
1 medium yellow onion, diced
1 stalk celery sliced
2 cloves garlic, chopped
1 tsp dried thyme
¼ cup tomato paste
2 lbs. ground beef
1 cup frozen peas, thawed
¼ cup flour
1 ½ cups low-sodium chicken broth
1 Tbsp. Worcestershire sauce
Heat the olive oil in a non-stick,4-to-5-quart soup pot over medium heat. Add the carrots, onion, celery, garlic, thyme and 1 tsp of salt. Cook until the vegetables are soft, about 15 minutes. Stir in the tomato paste and cook until it turns dark red, about 8 minutes. Add the beef, 2 tsp salt and black pepper to taste. Cook, breaking up with a wooden spoon, until the meat is no longer pink. Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, about 3 minutes.
Topping Ingredients:
The potatoes can be cooking while you are making the filling.
2 ½ lbs. russet potatoes, peeled and quartered (about 5 medium potatoes)
6 Tbsp. unsalted butter
¼ small head of green cabbage sliced (about 2 cups)
1 leek, white and green parts only, chopped
2 cloves garlic, chopped
¾ cup heavy cream
1 cup shredded white Cheddar (about 3 ounces)
3 large egg yolks, slightly beaten
Put potatoes into a large saucepan, cover with cold water and season with 2 tsp salt. Bring to a boil and cook until tender, about 20 minutes. Drain, set potatoes aside and reserve the saucepan. Melt butter over medium heat in the saucepan and add the cabbage and leeks. Cook for about 10 minutes until tender and then add the garlic and cook until fragrant, about 1 minute. Add the heavy cream, 2 tsp of salt, a couple of grinds of black pepper and cook until warm, about 1 minute. Return the potatoes to the saucepan with the cabbage mixture and start mashing. Add the cheese and continue mashing until smooth. Remove from the heat and stir in egg yolks. Taste for seasoning.
Transfer filling to a 9-by-13-inch baking dish. Add the topping and swirl with a metal spatula to create texture.
Make sure sides are sufficiently covered so the filling doesn’t leak through. Bake until the filling is bubbly and
the top is lightly golden, about 35 minutes.
Let rest for 15 minutes before serving. Enjoy!
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