It is always fun to celebrate St. Patrick’s day with Irish inspired food. My family is particularly fond of this delicious recipe. If you wish to make Shepherd’s Pie- follow the recipe but us ground lamb, for Cottage Pie- use beef, and if you’re lucky enough to have ground venison- use that but call it Hunter’s pie.
- 1 TBSP extra virgin olive oil
- 3 large carrots, peeled and diced
- 1 large onion
- 1 lb ground beef*
- 1 cup fresh sliced mushrooms
- 1 tsp ground black pepper
- 1 TBSP fresh thyme, minced
- 1 TBSP fresh rosemary, minced
- 2 TBSP flour
- 1 cup red wine
- 1 TBSP Worcestershire sauce
- 1 TBSP tomato paste
- 1 cup frozen peas
- Salt to taste
- 8 cups of mashed potatoes
Heat oil in a large pan over medium heat; add carrots and onions and sauté until the carrots are slightly tender.
Add meat and crumble while cooking until cooked through. Drain off any excess fat and add mushrooms; cook until tender.
Add pepper, thyme, and flour—stir to coat. Add next three ingredients and stir to coat. Allow to cook until simmering. Add peas and adjust seasoning. Pour mixture into a large baking dish and smooth into an even layer.
Top generously with mashed potatoes and bake about 20 minutes at 350°F.
I like to double the recipe when I make this—then I serve one right away and freeze the other.
* For Shepherd’s Pie use ground lamb.
For Hunter’s Pie use ground venison.