Shepherd’s Pie
The Perfect St Patty's day meal. You know for that one day that you claim to be Irish. I'm pretty certain that I have a 100% English background, but maybe 1 or 2% Irish snuck in so that we could pull this one off. Screw it on March 17th, I'm Irish too.
Ingredients
- 2 lb Lean Ground Beef
- 1 Medium Yellow Onion Small Diced
- 1 Medium Carrot Small Diced
- 1/2 Cup Frozen Corn
- 1/2 Cup Frozen Peas
- 2 TBSP Olive Oil
- 1 TBSP Worcestershire
- Freshly Grated Nutmeg Roughly 1/8 tsp
- 2 tsp Dried Parsley
- 1 tsp Dried Rosemary
- 1 tsp Dried Thyme
- 1 TBSP Jalapeno Salt Kick it up with Ghost Salt
- 2 TBSP Tomato Paste
- 2 TBSP All Purpose Flour
- 2 Cups Beef Stock
Potatoes
- 3 LBS Russet Potatoes
- 1 Stick Butter Unsalted
- 1 Cup Half & Half
- 1 tsp Tucker's Jalapeno Salt
Instructions
- Heat Cast Iron Skillet over medium heat. Add Beef and cook while breaking up meat. Drain beef and set aside.
- Heat Olive Oil over medium heat. Add Carrots and cook for 2 minutes stirring occasionally. Add onions and cook for an additional 5 minutes.
- Add beef to skillet with the onions and carrots. Then add parsley, rosemary, thyme, Tucker’s Jalapeno Salt, nutmeg and Worcestershire. Cook while stirring for 1 minute.
- Add flour and tomato paste. Stir until it is no longer lumpy.
- Add beef stock, peas and corn. Bring to a boil. Reduce to simmer for 5-10 minutes. You’ll want to reduce the liquid until it is a thick gravy that does not pool up in the bottom of the pan while stirring.
- Preheat oven to 400.
- Peel and cut potatoes into 1 inch cubes. Add potatoes to medium pot, cover with water and boil for 15 minutes.
- Drain potatoes and return to pot.
- Add butter, half & half, and Tucker’s Jalapeno Salt. Mash potatoes with potato masher and stir until ingredients are combined and desired consistency is reached.
- 10.Evenly spread mashed potatoes over meat mixture in skillet.
- Cook at 400 for 30 minutes.
- Allow to rest for 10-15 minutes after cooking. Garnish with fresh parsley. Enjoy.
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