The Emerald Isle and all that is fun and good about the Irish will be celebrated on Wednesday, March 17, with St. Patrick’s Day.
To celebrate at the dinner table, whip up this traditional Irish dish, courtesy of Food Network’s Emeril Lagasse. Shepherd’s Pie is an old-country dish and combines meat and vegetables in one tasty dish. If you want to make the dish a little lighter, substitute vegetable or chicken broth for the 1/2 cup of cream.
Emeril Lagasse’s Shepherd’s Pie
2 lbs. potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream
salt and pepper
1 tablespoon extra-virgin olive oil
1 3/4 pounds ground beef or lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock
2 tsp. Worcestershire sauce
1/2 cup frozen peas
1 tsp. sweet paprika
2 tablespoons chopped fresh parsley leaves
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour into bowl.
Combine sour cream, egg yolk and cream. Add cream mixture into potatoes and mash until potatoes are almost smooth.
While potatoes boil, preheat a large skillet over medium-high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 to 4 minutes.
If you are using lamb and the pan is fatty, spoon away some of the drippings.
Add chopped carrot and onion to meat. Cook vegetables with meat about 5 minutes, stirring frequently. In a second small skillet over medium heat, cook butter and flour together for 2 minutes.
Whisk in broth and Worcestershire sauce. Thicken gravy for 1 minute. Add gravy to meat and vegetables. Stir in peas.
Preheat broiler to high. Fill a small, rectangular casserole dish ( or round pie plate) with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika.
Broil 6 to 8 inches from heat until potatoes are evenly browned. Top casserole with chopped parsley and serve.