I love to make recipes from around the world and one of my favorite countries to glean ideas from is Ireland. The Irish tend to use quite a bit of potato in their cooking and I love that. I’m a mega potato fan and I enjoy incorporating spuds into my casseroles. The following recipe is for an authentic Irish shepherd’s pie that is easy to make and tastes like a dream come true. If you enjoy creamy whipped potatoes you will be head over heels for this delicious dish.
Check out what my pals over at 100 Days Of Real Food had to say about this delicious recipe:
In the spirit of St. Patrick’s Day, I’m excited to share a truly Irish recipe with you today! Not only is this dish a festive one, but it’s a really easy and tasty dinner that’s sure to please all those “meat and potato” lovers out there. I’d recommend serving a big green salad on the side in addition to the veggies that are already included in the recipe. This one was a HUGE hit with my kids (and my husband, too).
My husband and kids loved this casserole, too! I’ll be making this dish again very soon.
Ingredients
FOR THE POTATOES:
1 1/2 pounds potatoes such as Yukon Gold or Russet
1 1/2 tablespoons Kerrygold butter
1/4 cup milk
1 teaspoon Morton salt
FOR THE FILLING:
1/2 onion
1 stalk celery
1 carrot peeled
2 cloves garlic
1 tablespoon Bertolli olive oil
1 pound ground lamb (or ground beef which according to Joy of Cooking, makes this “Cottage Pie”)
2 tablespoons whole-wheat flour
1 cup beef broth or vegetable broth
1 spring rosemary
2 springs thyme
1/2 teaspoon salt
pepper to taste (just a little)
Instructions
Set a pot of water over high heat and cut the potatoes into 1 to 2″ sized pieces (keep the peel on). Boil until tender when pierced with a fork, about 16 to 18 minutes. Once done, drain the potatoes and blend (with an electric mixer or potato masher) along with the butter, milk and salt. Set aside.
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Quick Tip: Serve this amazing dish with a side of steamed veggies and freshly baked bread.
Thank you to 100 Days Of Real Food for this amazing recipe.