Easy Shepherd’s Pie
How do you celebrate St. Patrick’s Day? We have a local pub with delicious, tender, lean corned beef and Reuben sandwiches that are so big they’re whole or half sandwiches. Other years we’ve been in Florida and celebrated with family living down there complete with hats, beads and fake moustaches compliments of one Irish born sister-in-law who has an entire box of St. Patrick’s Day decorations. You’ve got to hand it to the Irish. They know how to have a good time. One year we skipped the sandwiches and beads and brought home a Golden Retriever puppy we named Paddy. Best decision ever. Gone too soon, she’ll forever be in our hearts. Still can’t open a bag of potato chips without expecting her to come running for a ‘sample’. She was a chow hound and would have loved this ultimate comfort food in a skillet, Easy Shepherd’s Pie.
I love to offer options with a lot of my recipes and I like nothing more than if you take a recipe of mine, alter it to your own tastes and share it with your family. Have you tried and altered any of A Gouda Life’s recipes? If so, send me a message. This recipe calls for about 1/2 pound of ground beef but is so versatile, you can easily swap out beef for any of the following proteins:
- Ground lamb.
- Ground turkey.
- Boneless chicken.
- Leftover or rotisserie chicken.
And if you need any even faster version of this recipe, instead of dicing and sautéing the carrots, substitute frozen carrots, adding them at the same time this recipe calls for the frozen peas.
Start by sautéing some freshly diced carrots you’ve chopped into bite-size pieces in a cast iron or other oven-safe skillet.
Add the ground beef (or protein of your choice), onions, salt, pepper and garlic powder cooking the meat fully, then drain off any excess grease.
Once the meat is browned and drained, add the tomato paste, mixing it in really well, reduce the heat and simmer for a couple of minutes. Sprinkle on the flour, blend and continue simmering another 2-3 minutes.
Pour in the beef stock and cook over low heat letting the sauce thicken. NOTE: if you substituted the beef for chicken, turkey or lamb, use chicken stock.
Carefully spread the mashed potatoes over the top, then sprinkle the cheese ~ as much or as little as you like but when in doubt, more cheese is always better.
Slide the pan under the broiler for a minute or so until golden brown.
Enjoy and Happy St. Patrick’s Day! ♣
- Approximately 2 cups of mashed potatoes, prepared
- 1 tablespoon each of butter and olive oil
- 1 cup of carrots, chopped
- ½ cup of frozen peas
- ½ pound of lean ground beef
- Salt and pepper to taste
- ½ cup of onion, diced
- ¼ teaspoon of garlic powder
- 1 tablespoon of tomato paste
- 2 - tablespoons of flour
- 3/4 cup of beef stock
- 1/2 cup of Gruyere cheese, grated (more if you like)
- In a cast iron or other oven-safe skillet melt the butter. Add the olive oil and carrots.
- Season with salt and pepper.
- Cook over medium heat 3 minutes.
- Add the beef and onions, season with salt, pepper and garlic powder, breaking up the beef with a spatula or wooden spoon and cook completely.
- Drain any excess grease.
- Add the tomato paste, stirring to blend and continue cooking 2 minutes.
- Sprinkle on the flour, combining and cook another 2-3 minutes.
- Pour in the beef stock and blend. Cook over medium heat, stirring to thicken.
- Top the meat/vegetable mixture with the prepared mashed potatoes.
- Sprinkle the grated cheese on top.
- Place the skillet under the broiler to brown.
- Ground lamb
- Ground turkey
- Rotisserie chicken
- * Use chicken stock if substituting any of the above proteins.