In case you didn’t hear, St. Patrick’s Day is this weekend!
I actually didn’t hear, and had to Google “St. Patrick’s Day 2013” to find out when it was after seeing a festive St. Patty’s day commercial on TV last week. Apparently it’s the same date every year. Who knew?
Anyways, this is good news because although I can’t sip on a Guinness or green tinted beer this year, it means it’s time to concoct my annual twist on a classic Shepherd’s Pie, whee!
It’s the little things…
Shepherd’s Pie is a staple in traditional Irish cooking, combining meat and potatoes to create an inexpensive and hearty meal. And, as I mentioned, every year I make a version of the dish around St. Patrick’s Day to celebrate the holiday. With Shepherd’s Pie. That’s right.
In 2011 I made a classic Baked Shepherd’s Pie, and last year I made the same but with a healthy mashed potato topper (ridiculous!) This year I’m turning the dish on its head and deconstructing it a bit to make Shepherd’s Pie Meatballs & Mashed Potatoes. It is the year of the meatball, after all!
Ben was positively salivating as I described the dish to him when I was writing the recipe, and it turned out even better than we imagined. Scrumptious, hearty, and cozy. Meat and potatoes at their finest!
Start with the mashed potatoes. I think a lot of people believe mashed potatoes are hard or time consuming to make since they’re often associated with big holidays like Thanksgiving or Christmas, but they’re actually super easy as they kind of just cook themselves. I make them about once a week for Ben and myself!
First peel then chop 2lbs potatoes, which is about 2 large potatoes.
Tip:Â I always place a plastic bag around the faucet then peel my potatoes right it for easy cleanup. Same for pineapple. And cantaloupe, and watermelon. Oh summer melons, I can’t wait!
Place the potatoes into a large pot of lightly-salted, cold water then bring to a boil and cook until the potatoes are tender, but not mushy. If you over cook ’em you’ll have grainy mashed potatoes, and nobody wants that to happen.
Once the potatoes are tender, drain them in the sink then return the pot to the stove over low heat. Melt 2 Tablespoons butter in 1/3 cup milk (I used skim) then season with lots of salt & pepper. Add the potatoes then mash until smooth.
Place a lid on top to keep the potatoes warm while you work on the other parts of the dish. Onto the meatballs!
While the potatoes are cooking, grate 1/2 onion into a large bowl. You could definitely mince it but I’ve got an onion-crunch hater in the house so I always grate mine.
To the grated onion add 1lb lean ground beef.
Next add 1 egg and 2 minced garlic cloves.
Followed by 1 Tablespoon Worcestershire sauce.
Season with lots of salt and pepper then add 1/2 cup gluten free panko-style bread crumbs (or regular panko if you don’t need to eat GF).
Combine the mixture with your hands then shape into 16 meatballs and place onto a non stick-sprayed cooling rack set atop a foil-lined baking sheet. Don’t forget the nonstick spray or you’ll be sorry! I did, and I was. Pop the meatballs into a 400 degree oven for 20-22 minutes, or until cooked through then get workin’ on the veggie-filled pan-gravy to smother on top of all this good stuff.
Start by melting 2 Tablespoons butter in a large skillet over medium heat then whisk in 3 Tablespoons gluten free or AP flour (dish will not be gluten free if using AP flour) until smooth.
Let the flour cook for a few minutes, or until golden brown, then slowly whisk in 14oz beef broth until smooth. Then add in 1 Tablespoon each Worcestershire sauce and gluten free Tamari or soy sauce (dish will not be GF is using traditional soy sauce).
Switch to a wooden spoon then let the sauce cook until thick and bubbly, about 5 minutes, stirring occasionally.
Finally, add 2 cups frozen vegetables and let them cook until tender, about 2-3 minutes.
Scoop some mashed potatoes onto a plate, top with 4 meatballs and a ladleful of that rich, flavor-packed gravy, then dig in!
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Shepherd’s Pie Meatballs & Mashed Potatoes
Description
Shepherd's Pie Meatballs & Mashed Potatoes is the classic comforting dish reinvented!
Ingredients
- For the mashed potatoes:
- 2lbs potatoes (about 2 large potatoes), peeled & chopped
- 1/3 cup milk (or a little more or less depending on your preferred consistency)
- 2 Tablespoons butter
- salt & pepper
- For the meatballs:
- 1lb lean ground beef
- 1/2 small onion, grated or minced
- 2 garlic cloves, minced
- 1 egg
- 1 Tablespoon Worcestershire sauce
- 1/2 cup panko bread crumbs
- salt & pepper
- For the gravy:
- 2 Tablespoons butter
- 3 Tablespoons flour
- 14oz beef broth
- 1 Tablespoon soy sauce
- 1 Tablespoon Worcestershire sauce
- 2 cups frozen vegetable medley
- pepper
Directions
- Add potatoes to a large pot of lightly-salted cold water. Bring to a boil then cook until potatoes are tender, but not mushy. Drain then return empty pot to stove over low heat. Melt butter in milk then season with salt & pepper. Add drained potatoes then mash until smooth. Turn off heat then place a lid on top of the pot to keep potatoes warm.
- Preheat oven to 400 degrees. Combine meatballs ingredients in a large bowl then mix with hands until just combined. Divide mixture into quarters then roll four meatballs out of each quarter. Place meatballs onto a non stick-sprayed cooling rack set atop a foil-lined baking sheet then bake for 20-22 minutes, or until cooked through.
- Meanwhile, melt butter in a large skillet over medium heat then sprinkle in flour and whisk until smooth. Cook until mixture is golden brown, about 2 minutes. then slowly stream in beef broth while whisking constantly. Add soy sauce and Worcestershire sauce then switch to a wooden spoon and cook until sauce is thick and bubbly, about 5-7, minutes stirring often. Add frozen vegetables and lots of pepper then cook until vegetables are tender and heated through, about 2-3 minutes.
- Scoop mashed potatoes onto plates then top with 4 meatballs and a scoop of gravy and serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
I always feel the need to put a disclaimer on my recipes that have longer ingredient lists, or a few components! Many of the ingredients in this recipe are fridge/freezer/pantry staples, and all three of the components – mashed potatoes, meatballs, and gravy – kind of overlap each other so everything should be done around the same time.
It will all be worth it in the end anyways because, hello, Shepherd’s Pie Meatballs & Mashed Potatoes! So good! ;)
Have a happy St. Patrick’s Day!
Trista 03.15.2021
Oh girl! You just made my husband’s dream dish. I am definitely going to have to make this for him. Looks delicious!
Kristin 03.16.2021
Woo! It’s a super fun one. :) I hope you both love it!
Dawn Klein 04.13.2020
I made this tonight. We had some mashed potatoes left over from Easter, so I just peeled and cut up a few more. I also added chopped kale because I had some in the house that I needed to use up. Very yummy. Adult daughter and I loved it. I love shepherd’s pie and was intrigued by the meatballs.
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Rachel 12.05.2017
Thank you for this recipe!! I make it at least once a month, (though I must admit I cheat and use frozen meatballs), but I have a DELICIOUS dinner on the table in 30 minutes. Sometimes I even make it vegetarian by doubling the gravy and stirring in soy crumbles. I’ve used it that way over baked potatoes and even gnocchi. Anyways, thank you for one of my favorite meals!
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jenn 11.02.2013
thanks for the recipe! i made this but thought that the tablespoon of Worcestershire was too much. i’d make this with less of that next time. :)
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Kim 04.14.2013
Made this for dinner tonight and it was delicious! Subbed Udi’s bread crumbs for the panko and used soy milk and dairy free margarine in the mashed potatoes. Dairy free margarine and GF flour from TJ’s in the gravy. My husband’s comment was this was the kind of meal he has missed eating since we’ve had to make some dietary changes. Making the change to gluten and dairy free has been challenging at times and its meals like this that put a smile on our face. This will definitely be in regular rotation at our dinner table.
Ann 03.22.2013
I made this last night and it was delish! The panko really makes the meatballs tasty. Thanks for the recipe!
Trista 03.21.2013
We just finished eating this. My husband told me it was the absolute best thing I’ve ever cooked. :) thanks so much for sharing the recipe. It really tastes amazing.
Megan! 03.17.2013
Love this idea! I live with 3 boys and every sunday night we have family dinner night and we rotate who’s turn it is to cook dinner. I go to your blog every time it’s my turn to cook looking for a new idea. Each time, the boys just LOVE whatever I cook… but I haven’t reveled my secrete to them yet ;) So thanks a bunch!
Three of us have developed a “paleo” lifestyle, so I tend to alter some recipes to fit that diet. I’ve been wondering if Shepherd’s pie could be altered to sweet potatoes instead? I’m thinking something along the lines of sweet potatoes with sausage meatballs? Any thoughts to make this just as tasty as the original??
Thanks so much for your wonderful recipe ideas!! I love it!
Toni 03.16.2013
I made this tonight, and it was fantastic; even my veggie-hating husband liked it!
Jules 03.15.2013
Hi Kristin,
Love your blog!
Just want to clarify one thing.
Its St. Patricks Day or Paddy’s Day at a push.
Definitely, absolutely not St. Pattys Day.
As far as I know Patty refers to a girls name or a burger in America.
Just thought I would let you know!
Thanks,
Jules
Ireland
Michelle 03.14.2013
I absolutely love your blog and this idea is genius! My kids are crazy about meatballs and I think they’d love this. I think I’ll adapt it to my shepherd’s pie recipe and try this next week. Thank you!
Katie @ Blonde Ambition 03.14.2013
What a cool idea! I love shepherds pie and this is such a fun spin on it :)
Caitlin C 03.14.2013
I JUST finished making this and it is AMAZING! Thank you for such a great recipe. The sauce itself is a keeper, too!