Top o’ the evenin’ to ya’!
That’s my happy St. Patrick’s Day greeting. 
Ben and I were going to hit up an all-you-can-eat St. Paddy’s Day buffet at Hy-Vee tonight (unlimited Reubens & corned beef?!) but I thought nah, lets keep it homemade with Irish Shepard’s Pie! 
I was kind of annoyed with myself for choosing to make this classic meat pie, originally known as Cottage Pie back in the 1790s, instead of going to the buffet. I figured it would take at least an hour to make.
Turns out it was actually a cinch! Just brown ground beef with onions and garlic; cook in flour, chicken broth, tomato paste and other seasonings, then simmer ’til thick.
Toss in some frozen veggies, and you’re nearly there!
While I was making the filling, I whipped up ~4 cups worth of garlic mashed potatoes on a burner next door.
Assembly time!
Pour the filling into an oven-proof casserole dish,
and top with mashed pa’tators.
I know how you feel. 
Popped into the oven for 20 minutes,
(insert cleaning the kitchen here)
and BINGO!
Bubbling its little heart out as I pulled it out of the piping hot oven, which totally made me giggle. I just love it when comfort food smells, tastes and sounds like comfort food, you know?
I scooped us out a big serving and almost fell into the tunnel of mashed potato love!!!
Shepards Pie
Serves 5-6. Based on recipe from Eat Like Me.
Ingredients:
4 cups mashed potatoes
garlic salt
1lb ground beef
1/3 cup onion, chopped
2 garlic cloves, minced
3 Tablespoons flour
1 Tablespoon tomato paste
1 Tablespoon Worcestershire sauce
1 Tablespoon soy sauce
1 can (14.5oz) chicken broth
2 cups frozen vegetable medley
salt & pepper
Directions:
1. Pre-heat oven to 400 degrees. Brown ground beef, onions and garlic in a large skillet on med-high heat. When meat is completely cooked, stir in flour and cook for 1-2 minutes.
2. Stir in tomato paste, worcestershire sauce, soy sauce and chicken broth. Simmer for 5-6 minutes, or until sauce is thick. Turn the heat off and stir in frozen vegetables and salt and pepper, to taste.
3. Pour beef mixture into a large, oven-proof casserole dish. Top with mashed potatoes and smooth with a spatula. Sprinkle garlic salt on top of mashed potatoes.
4. Place casserole dish on a large sheet pan (in case the sauce overflows) and bake for 20-30 minutes, or until top is golden brown. Ladle and serve!
Meat & potatoes at its finest. Savory and so comforting!
Ben took his first bite…
“omg, this is life altering right now. This is the best Shepard’s Pie you’ve ever made…”
“It’s the only Shepard’s Pie I’ve ever made.”
“No…” (makes horrible face)
“Oh. Right. That Shepard’s Pie. So it’s only the best when compared to the second AND worst Shepard’s Pie I’ve ever made…”
“Um, yeah I guess so.”
Oh husbands, I love giving them a hard time.
Seriously what a cozy, yummy dinner. So glad to have one last excuse to whip up something hearty like this before I turn to lighter, Springier fare. Keep it for next year, yeah?
In other news, my parents babysat my nephew all day today, so I stopped by to give him millions of hugs and kisses after work!!!!
Look at his outfit!! “It’s the smallest hat I could find!” my Mom shrieked.
Inside we matched it all back up. Goodbye neon hat and random sweatshirt. Hello baby track suit. Baller.
Followed by a session showing off all of his best tricks. “CHEEEEEEEEEESE!!!”
“MUWAH!!!!! BYEEEEE!”
“MORE?”
omg I couldn’t love him more!!!
In other news, Ben and I have opposing views as to how we should spend the remainder of our St. Patrick’s Day:
Him: basketball + beer + more basketball + more beer.
Her: Mint Oreo Blizzard.
ps why don’t husband’s ever crave ice cream? Like ever? Seriously!
Wish me luck…
~~~~~
What’s your Dairy Queen/fave ice cream parlor pick?
This is Life Altering Right Now
March 17, 2011