Skillet Shepherd’s Pie
Last week, as Gwen and I were checking out her books the library, an Irish cook book caught my eye and decided to add it to our book list. Different holiday’s/celebration get me inspired to try new recipes. Believe it or no, I too can get stomped as what to make for dinner. I usually go to pinterest or instagram for ideas but felt adventurous (i know, right) to actually 1) check out a library book for myself and 2) have it on a cuisine I do not eat often.
So, later that day, I skimmed through My Irish Table in 5-10 minutes. As I skimmed, I noted which recipes would be REALISTIC to make. Aka which recipe I have time for, my family would eat, and would fit my healthy lifestyle. I had made Shepherd’s Pie in the past and knew this would be a winner.
Most always, when I see a recipe, I more or less make it my own. Swapping out protein, changing or adding in vegetables, using the starch I have on had if didn’t get to run to grocery etc. Feel free to use this template as just that, inspiration to make your own Shepherd’s Pie
Use a different meat: ground turkey. venison, lamb etc.
Add-in more and or different vegetables.
Try it with sweet potatoes rather than white. OR follow the recipe and enjoy a delicious dinner with you family and friends.
Skillet Shepherd’s pie
An Irish classic loaded with veggies and whole real foods!
- 1 pound Ground beef
- 1 Yellow Onion (medium sized) diced
- 2 Carrots bulk, peeled & chopped
- 2 Celery stalks, chopped
- 5 White Button Mushrooms, sliced
- 2 cloves Garlic, diced
- 1 Russet Potato peeled chopped (optional)
- 1 tbsp Tomato paste
- 1 tbsp Worcestershire sauce
- 1 cup Beef broth
- 1 tbsp Thyme fresh, chopped
- 1/2 tbsp Rosemary fresh, chopped
- 1/2 tbsp Oregano fresh chopped
Mashed Potato Topping
- 2 Russet Potatoes, peeled and quartered
- 1-2 tbsp Kerry Gold Butter
- 1 Egg Yolk
- 1/4 cup Whole milk (dairy free, try oat milk)
- 1/2 tsp Salt
- Place quartered potatoes (for mash) and tbsp salt in a pot and cover with cold water. Bring the water to boil, then lowed the hear to medium and allow to simmer uncovered until cooked through, 20-30 minutes
- While Potatoes cook….In 10′ skillet, brown ground beef, while beef is cooking, prepare carrots, onions and celery.
- Remove ground beef from pan (draining majority of fat, this depends on preference) and set aside
- Leave in roughly 1 tbsp of ground beef fat and sauté the prepared vegetables (carrots, celery onion) over medium heat for 4-5 minutes. They should be a little translucent but still a bit firm. Scrape bottom of pan with spatula to get all the flavor mixed in.
- Stir in mushrooms and garlic (and optional potatoes), let cook 2 minutes. Incorporate the beef broth and fresh herbs (rosemary, oregano, thyme) and let cook 2 minutes
- Return cooked ground beef to pan, stirring until incorporated and lower heat to simmer until mashed potatoes are ready. Preheat oven to 450′
- When potatoes are fork tender, drain water keeping roughly 1 tbsp of cooking water. Mash potatoes, then add butter, milk, egg yolk. Stir until all incorporated and finish with salt
- Spoon mashed potato mixture over pie filling. Then lightly go over with tip of fork to make ripples. (see photo, this only makes it prettier). Bake in cover for 30 minutes. Let sit for 5 minutes before serving (it will be hot!)
Feel free to add in more vegetables. I always say the more the better!