Tuesday, March 17, 2015

St. Patrick's Day meal

Our Sunday supper this week came just in time for St. Patrick's Day: Shepherd's Pie!  This is an Irish dish, also known as "cottage pie", and is a meat and vegetable stew topped with mashed potatoes. The recipe I used also called for a bottle of Guinness, which is a stout beer brewed and bottled in Dublin. The full recipe can be found on the site linked at the bottom of the post.

So let's begin!

*Please excuse the pictures; these were quick photos with my phone*

I started with half a pack of mushrooms and two carrots, both washed thoroughly and the carrots peeled

Chop chop chop!

You are also going to chop a small yellow onion, but onions make me cry like a baby so those are not pictured.  If you are using fresh garlic, you would also chop that here too. (I used jarred minced garlic)

Next, begin heating your oil in your dutch oven or oven safe lidded pot. While this is heating, you're going to mix your stew meat with flour, salt & pepper.

When the oil is hot, but not smoking, begin searing your beef.  Remember not to crowd the meat, or you'll end up with gray, steamed meat.  You just want to brown all the sides and get all that burnt goodness on the bottom of the pan.

Once all your beef is seared, remove it to a bowl while you sauté your vegetables.

To the pot, you're going to pour in half of your beef broth, making sure to scrape all the brown bits off the bottom of the pan (flavor!!).  Do this carefully, or you will steam burn your hand clean off.  Next, add all your chopped veggies, and cook for 10 minutes.

After the 10 minutes, add in the rest of your broth, tomato paste, Worcestershire sauce, and a bottle of Guinness

Put your thyme sprigs on top, bring to a boil, put the lid on and put the stew into a 350 degree oven for an hour and a half.

When you discover that you missed how long this takes to cook, and you're near death with hunger, you go to Captain D's and split cheese sticks with your hubs.  Or get your own order of cheese sticks.  There's no judgement here.

While the stew is cooking, make your mashed potatoes.  I used 3 russet potatoes, an ungodly amount of butter, milk, S&P and garlic powder.  I also grated a little bit of this cheese to top the potatoes with.

This is what the stew looked like fresh from the oven.  Most of my liquid had absorbed, but I still added the cornstarch slurry to thicken it.  

Add in your peas, cook down the cornstarch, and carefully pour into your baking dish. 

Top with mashed potatoes, making sure to go all the way to edges to help seal in the filling.  Top with cheese, place on a baking sheet to catch drips, and put in a 400 degree oven for 20 minutes.  If the top is not browning, you can turn on the broiler for a bit.

When brown to your liking, remove from the oven and serve with crusty bread and a salad.  Enjoy!!

Recipe found at:

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