St. Patrick’s Day in America would not be complete without a dinner of corned beef and cabbage but that’s not quite as Irish as you think it is. That dish actually comes from the early days of Irish immigrants in America, not the old country itself.
Ground Beef Shepherd’s Pie
A hearty combination of ground beef, veggies and mashed potatoes, this simple dish is an Irish staple.
- 3/4 pounds russet potatoes, peeled
- 8 tablespoons unsalted butter (1 stick)
- 1/4 cup milk
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- Kosher salt
- 1 1/2 pounds ground beef
- 1/2 cup beef or chicken broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1/2 cup frozen petite peas
Place the potatoes in a large saucepan of cold salted water, bring to the boil over medium-high heat and boil until tender, about 20 minutes. Drain in a colander, return the potatoes to the saucepan, add 4 tablespoons of the butter and the milk, and mash with a potato masher until smooth and creamy. Season to taste with salt. Cover to keep warm until ready to use.
To make the filling, in a large frying pan, melt 2 tablespoons of the butter. Add the onion, carrots, and celery, and a big pinch of salt. Cook, stirring occasionally, until tender, about 8 minutes. Add the ground beef and cook, stirring, until browned. Pour off any fat, then add the broth, tomato paste, and Worcestershire sauce. Simmer for 5 minutes. Stir in the peas.
- Preheat the oven to 375°F. Grease a -quart shallow baking dish. Add the beef mixture in an even layer and then top with the mashed potatoes in an even layer. Use a fork to “ruffle” the top. Dot with the remaining butter.
- Bake until the filling is bubbling and the top is golden about 30 minutes. Let stand for 5 minutes before serving.