Thursday, March 1, 2018
Irish Shepherd’s Pie vs Mexican Shepherd’s Pie
Which is better? Irish Shepherd’s Pie or Mexican Shepherd’s Pie?
I’ve got a couple things going on here...First it’s March! Yeah, and St. Patrick’s Day is just around the corner. What better way to start the month than with an Irish ☘️ Shepherd’s Pie. Second, I bought my first cake decorating kit and I can’t wait to put my mashed potatoes in the pastry bag and make all those cute little flowers. Thirdly, I might be a Dum Dum here, but I’ve never heard of a Mexican Shepherd’s Pie. Have you? But it sure looks good.
*A traditional Irish Shepherd’s Pie has 16 ingredients, serves 4-6 and takes about 40 minutes to prepare and cook.
1 tablespoon olive oil
1 teaspoon black pepper
1 lb ground beef
1 medium onion, diced
3-4 carrots, diced
1 cup frozen peas
3-4 sprigs of thyme, chopped
2 tablespoons flour
1 tablespoon butter
1 glass of red wine
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 cup chicken stock
6 cups mashed potatoes
1 egg, beaten
Parmesan cheese, grated (optional)
Preheat oven to 400F/200C
In a large nonstick skillet on med/high heat add the oil. When the oil is hot sauté the carrots until they start to get tender. Add the onions and sauté for a minute or two then add the meat. Season with the pepper and thyme. When browned drain off the grease. Add the butter and the peas, mix well. Sprinkle with the flour, stir; then add the wine Worcestershire sauce and tomato paste, stir to combine. Let this reduce slightly then add the chicken stock. Allow the mixture to reduce to a meaty broth. Salt and pepper, to taste.
In a greased (butter not Pam or any nonstick spray) 11x7 baking dish pour in the meat mixture. Spoon or pipe the mashed potatoes on top. Brush with the egg and sprinkle with the Parmesan cheese, if using. Bake for 20 minutes or until the potatoes turn a light brown on top. Serve hot. Yum Yum!
PS: Great way to use up some leftover mashed potatoes. If you have to make some it will take at least 9 medium size potatoes to make 6 cups mashed. 3 medium potatoes usually make a pound. Boil your potatoes until they are fork tender, about 20 minutes. Drain then add 1 1/2 cups milk and 3 tablespoons of butter. Mash with a potato masher then use an electric hand mixture and whip until they are creamy.
*A non-traditional Mexican Shepherd’s Pie has 15 ingredients, serves 6 and takes an hour to prepare and cook.
5 medium size potatoes, clean, cubed and boiled
2 tablespoons olive oil
1 small onion, diced
1 small can of mild green chilies
2 bell peppers, one yellow and one red (at least 2 different colors)
1 clove garlic, minced
1 lb ground beef or ground turkey
3-4 tablespoons chili powder
2 teaspoons cumin
Juice from 1 lime
2 teaspoons dried cilantro
1/2 cup frozen corn kernels
1/4 cup light cream cheese
1/2 cup shredded sharp cheddar cheese
1 egg, beaten
Preheat the oven to 350F.
While your potatoes are cooking, heat a large nonstick oven safe skillet over med/high heat and add the olive oil. When the oil is hot add the onions and garlic and sauté for 5 minutes or until the onions are translucent. Add in the meat and brown then add the peppers, corn, chilies, chili powder, cilantro, cumin and lime juice. Stir and continue to cook until the peppers are slightly softened, about 5 minutes.
Drain your potatoes and mash them with the cream cheese. Stir the sharp cheddar cheese into the mashed potatoes. Spread the potatoes on top of the meat mixture and brush the egg on top of the potatoes. Bake for 45 minutes or until the top of the potatoes are golden brown. Serve hot. Yum Yum!