Quick Fix: Shepherd’s pie perfect for St. Patrick’s Day
Around this time of year with St. Patty’s Day coming up, shepherd’s pie comes to mind. The pie has a savory meat filling topped with mashed potatoes and cheese. It’s usually made with lamb or ground lamb, but it is also made with ground beef and then called cottage pie. There’s always a discussion whether the pies are Irish or English. The answer is both. Either way, enjoy this quick dinner.
I used 95% lean ground beef. If you prefer lamb, ask the butcher for lamb cubes cut from the leg and cut these into half-inch cubes.
To shorten making the mashed potato topping, I cook the potatoes in the microwave and mash them in a food processor. It saves time and an extra pot to wash. If you don’t have access to a microwave, add the potatoes to a saucepan of cold water, cover with a lid, and boil 10 to 15 minutes, until they are soft.
Helpful Hints:
— You can use 6 cloves of garlic instead of minced garlic.
— You can use any type of shredded cheese.
— The recipe calls for a small amount of tomato paste. Freeze any extra for another meal.
Countdown:
— Microwave potatoes.
— Prepare remaining ingredients.
— Make the filling.
— While filling cooks, mash the potatoes.
Shopping List:
To buy: 3/4 pound 95% lean ground beef, 3/4 pound russet or Idaho potatoes, 1 package frozen diced or chopped onion, 1 container reduced-sodium chicken broth, 1 jar minced garlic, 1 small can tomato paste, 1 bottle Worcestershire sauce, 1 package shredded sharp cheddar cheese.
Staples: olive oil, flour, salt and black peppercorns.
SHEPHERD’S PIE
Recipe by Linda Gassenheimer
3/4 pound russet or Idaho potatoes
2 tablespoons water
1 tablespoon olive oil
Salt and freshly ground black pepper
2 cups frozen chopped or diced onion
1 cup fat-free, reduced-sodium chicken broth
4 teaspoons minced garlic
3/4 pound 95% lean ground beef
1 tablespoon flour
4 tablespoons tomato paste
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
3 tablespoons Worcestershire sauce
1/4 cup…
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