Looking for an alternative to the typical corned beef dinner on St Patrick's Day? Corned beef is Irish-American, immigrants came up with it when they came to this country. So here's a recipe for an authentic Irish meal, one you would easily encounter any day in Ireland. Traditionally the Irish used ground lamb in Shepard's Pie, but you can substitute ground beef, chicken or turkey instead.
Shephard's Pie
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1 tablespoon olive oil
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2 tablespoons butter
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2 pounds ground meat
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1 onion, diced
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⅓ cup all-purpose flour
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3 cloves garlic, minced
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1 tablespoon ketchup
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2 teaspoons minced fresh rosemary
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1 tablespoon worcestershire sauce
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salt and ground black pepper to taste
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2 ½ cups water, or as needed
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1 (12 ounce) package frozen peas and carrots, thawed
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2 ½ pounds Yukon Gold potatoes, peeled and mashed
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2 tablespoons milk
Combine olive oil and 1 tablespoon butter in a Dutch oven over medium heat. Stir in ground meat and onion; cook until meat is brown and crumbly, about 10 minutes.Stir in flour until incorporated. Mix in garlic, ketchup, rosemary, salt, and pepper and worcestershire; cook until garlic is fragrant, 2 to 3 minutes. Stir in water, scraping up brown bits from the bottom. Reduce to medium-low and simmer until thick, 5 minutes. Remove from heat, stir in vegetables. Spread mixture into a 9x13-inch baking dish. Mash potatoes with milk and 1 tablespoon butter. Spread on top of meat mixture. Bake at 375 degrees until the top is golden brown, 25 to 30 minutes. Let cool 10 minutes before serving.
Corned beef is Irish-American, immigrants came up with it when they came to this country.
