Once a month at our amazing preschool, which I could rave and rave about, each class "hosts" a luncheon for the teachers as their monthly staff meeting. What that entails is that all the parents from each class plan a short lunch party (food, dessert, decor, drinks and a little gift) for the entire staff to enjoy at the end of the school day. Last week, it was the Young Two's turn to host the luncheon and we decided to go with a St. Patrick's Day theme. It seriously turned out SO cute and the teachers had a ball. I think the group of moms in this class are some of the most talented women - I got these pictures from one of the moms, Amy, who did the GORGEOUS flowers and adorable balloons. Another mom brought the theme-perfect cake, another purchased on-point table settings, and class mom, Kyndall, put together the adorable teacher gifts on each plate.
In any case, I got asked to make the entree and I was more than happy to oblige, but at first we were stumped with what would make a good, Irish-themed entree for 15 people. Of course, the second I mentioned it to Aaron, he said, make Shepherd's Pie. I don't know how traditionally Irish it is to be honest, I haven't researched the food-etymology of it, but it worked perfectly! Since I made it in such a huge quantity - think six pounds beef! - I wasn't initially going to write up the recipe for the blog and make it another time, but I got asked a whole bunch of times how I made it today and so I thought I would go ahead and write it out.
The photos show a small, square dish of pie, because that day I made two large casseroles and one small one for us, the recipe below will yield enough for one rectangular casserole.
Traditional Shepherd's Pie
Serves 6
For the Filling:
- 1/2 medium white onion, diced
- 2 tsp. minced garlic
- 1-2 cups chopped carrots, to your liking
- 2 tbs. butter
- 2 lbs. ground beef (I used a 75% lean for this recipe, it will have more flavor)
- Salt and Pepper
- Ground sage
- Dried Basil
- Dried Thyme
- 1-2 cups frozen or fresh peas, to your liking
- 1 Knorr beef stock base or 2 beef bullion cubes
- Flour
For the Potato Topping:
- 4-5 medium russet potatoes (3-4 lbs)
- 2 tbs. butter
- Salt, pepper
- Freeze dried or fresh chives, minced
- 2 cups shredded cheddar cheese, divided
- Heavy cream or half-and-half
In a large dutch oven, over medium-high heat, melt the butter. Add the onion and minced garlic. Saute for a few minutes, until fragrant. Add the carrots and saute for a few minutes more, until carrots are just tender, but not smushy.
Using a spatula, push your veggies to the side and add the ground beef. Brown the beef, breaking it up with your spatula. As you go, season the meat liberally with salt and pepper, and then season with sage, thyme and basil to taste (I just give each a good shake over the mix, probably 1 tsp or so). Then mix the beef into the veggies and continue to cook until all the beef is broken up and cooked through.
Add the beef base to the pot and stir until its dissolved. Turn the heat down to medium and add the peas. Mix evenly until the peas have heated through. One spoonful at a time, sprinkle flour over the beef and mix until the flour has absorbed the loose liquid in the pot. How much flour you use will depend on how much "gravy" you will like in your beef. I prefer the base to be rather thick so it doesn't bubble through the potatoes on top, so I continue to add flour until the juice has turned to a thin paste or thick gravy and is no longer runny.
Remove from heat and spoon the beef mixture into a rectangular baking dish. Set aside to cool while you make the topping.
Peel and quarter the potatoes and boil in a pot of salted water. When the potatoes are tender enough to easily pierce with fork, turn off the heat. Using a slotted spoon, transfer the potatoes to the bowl of a stand mixer.
Add the butter to the potatoes and mix with a paddle attachment on low. Season with salt and pepper. Add 1 tbs. of chives. Stir in a small handful of cheese, reserving the rest. Slowly add cream, just a little at a time, beating until smooth. You want the potatoes to be THICK, not watery, so go slow with the cream, really whipping them up on high between additions. You want them to be the consistency of a thick buttercream icing, but smooth. Taste and re-season to preference.
Top the cooled beef mixture with the remaining shredded cheese. Then top with the potatoes, spreading evenly. I like to add texture to the potatoes, swirling them up with a fork, so they brown attractively in the oven. You can get really fancy, and apply the potatoes with a pastry bag and a large cupcake tip - extra points for presentation on that one!
If making ahead, you can cover the casserole and refrigerate until you want to use it, up two two days or freeze it even! If doing either of those, when you are ready to bake it, set the casserole out on the counter while the oven pre-heats so its not super cold going into the oven.
You can kick it up one more notch and brush the top of the potatoes with just a tiny bit of melted butter before it goes in the oven. It will brown and form almost a butter crust on top and is kind of amazing.
If making right away, bake in the top third of your oven at 400° for 15 minutes, then turn the casserole and cook for 10-15 minutes more until bubbly and browned on top. Serve immediately.