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Thread: Paul's Irish Shepard's Pie

  1. #1
    MVP Oct.2015 discuspaul's Avatar
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    Default Paul's Irish Shepard's Pie

    Paul's 'wild irish' shepard's pie

    Bake this meal in an approx. 1.5- 2 quart - sized casserole dish - 3" deep. It should serve up to 4 persons, and leftovers may be refrigerated for 2-3 days or so for re-heating, or frozen for later use.

    Ingredients for bottom meat layer:

    - 1.5 - 2 lbs ground beef, or combo of ground beef & pork
    (Optional addition - meat only of 2 or 3 mild, or hot, italian sausages)

    - 1/2 cup each of small dice onions, celery, and carrots- (dice or small grate for
    the latter) - (Option of addition of 1 tbspn. of diced garlic)

    - Optional additions - same amount of fine diced bell pepper and cut up
    mushrooms

    - 1/2 tsp. or so - each of dry herbes de provence, thyme, and oregano

    - 1/3 cup of cut up fresh parsley

    - 1 tbspn. each of tomato paste, and powdered paprika

    - 1/3 cup each of beef gravy ( I use Knorr or other brand brown gravy mix),
    chicken stock (powder mix is fine) , and red wine (latter is optional)

    - 1 tbspn. each of flour and worster sauce

    - Large dash each of sugar, soy sauce, and your choice of hot sauce, or cayenne,
    or pepper flakes, or fine dice of jalapeno pepper

    - Salt & pepper to taste

    Ingredients for top layer of cheesy mashed potatoes

    - 3 or 4 med./lge potatoes - boiled & mashed

    - 1 egg yolk- 1/2 cup or so of grated cheese of your choice ( I prefer a combo of cheddar and gruyere)

    - 1/4 cup of sour cream

    - 1 tbspn. approx. of butter

    - 1/4 cup of finely grated parmesan or romano cheese

    - Salt & pepper to taste

    Prep/Instructions

    - In a large saucepan, saute all the vegetable ingredients on med. heat for 4-5 minutes until well softened - then remove & set aside

    - In the same saucepan, saute the ground meat until fully cooked- use a potato masher to break the meat up well & season with salt & pepper. Then be sure to drain off as much of the residual liquid fat as possible

    - while stirring occasionally on low heat, add all the sauteed veggies to the meat mixture, along with the herbs & spices, the tomato paste, the beef gravy, chicken stock, red wine if using, paprika, worster sauce, and the dashes of all the other ingredients mentioned - e.g. the soy sauce, hot sauce, etc. then sprinkle the flour onto the mixture & stir it in.

    - Saute the mixture for several more minutes while stirring to fully incorporate ingredients & to cook off/reduce some of the liquids - then set aside and allow to fully cool.

    - To the cooked & cooled potatoes, add the butter, sour cream, egg yolk, and the grated cheese(s) of your choice, and mash in well to fully incorporate. Reserve the finely grated parmesan or romano to sprinkle over the top of the potatoes when finished having put the dish together.

    - Evenly & smoothly layer the completed and cooled meat mixture to the bottom of the casserole dish. Then do the same with the completed and cooled mashed potato mixture over top, Swirl/fluff up the potatoes somewhat with a fork or such, to create small peaks for browning. Sprinkle the fine grated parmesan over top.

    Bake @ 375 for approx. 45-50 minutes until bubbly and the potato peaks have browned up nicely. If need be, use the broiler element for a couple of minutes to finish.

    ENJOY !

  2. #2
    Administrator and MVP Dec.2015 Second Hand Pat's Avatar
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    Default Re: Paul's Irish Shepard's Pie

    Boy that sounds good Paul
    Pat
    Your discus are talking to you....are you listening


  3. #3
    MVP Oct.2015 discuspaul's Avatar
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    Default Re: Paul's Irish Shepard's Pie

    Quote Originally Posted by Second Hand Pat View Post
    Boy that sounds good Paul
    Pat
    Thanks Pat - you must try it !
    As I mentioned to Jenene, this is one of the best, if not the very best & tastiest, casserole I've ever had - a great meal to warm one's spirit and soul on a cold winter night !

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