In honor of St. Patrick’s Day, we decided to make Shepherd’s Pie. One of my favorite comfort foods, it is also very easy to make gluten-free. I don’t like peas (although my mom tells me every time I say that, that I loved it when I was a baby…) so I don’t add them to this dish but you totally can. This recipe calls for a number of ingredients and may seem a bit daunting but it is well worth the work, I promise!
- 2 lb. russet potatoes, quartered
- 6 cloves garlic (whole)
- 2/3 cup half and half
- 5 tablespoons Irish butter (we recommend Kerrygold)
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 egg yolk
MEAT MIXTURE INGREDIENTS:
- 1 tablespoon olive oil
- 1 tablespoon Irish butter
- 1 medium onion, finely chopped
- 3 carrots, finely chopped
- 1 celery stalk, finely chopped
- 3 cloves garlic, chopped
- 3/4 lb. ground chuck
- 3/4 lb. ground lamb
- 1 teaspoon fresh thyme
- 1 teaspoon dried rosemary
- 2 tablespoons gluten-free flour
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 oz. mushrooms, chopped (stems removed)
- 3 teaspoons Worcestershire sauce
- 1/2 cup beef broth
- Parmesan cheese
- Preheat your oven to 400 degrees.
- Put quartered potatoes and whole garlic cloves in a pot.
- Cover the potatoes with cold water.
- Bring the potatoes to a boil.
- Reduce heat to a simmer. Cook for 15 minutes, until fork tender.
- Strain potatoes and garlic in a colander. Keep them there for now.
- Put original pot on medium heat.
- Add half and half and butter, whisking occasionally…we want the butter to melt.
- Once the butter has melted, remove the pot from the heat, add back the potatoes and garlic.
- Using a potato masher, mash the potato mixture.
- Add the salt, pepper and 1 egg yolk. Mix with a fork to combine. Set aside.
- Add the olive oil and butter to an 8 inch cast iron skillet on medium to high heat.
- Once the butter has melted, add onion, carrots and celery. Cook for 4-5 minutes, stirring occasionally.
- Add garlic and cook for 1 minute, stirring occasionally.
- Add ground chuck and lamb. Mix to combine with vegetables with a fork. Cook for 4 – 5 minutes, until brown.
- Add mushrooms and cook for 2 minutes.
- Add rosemary, thyme, and flour. Stir to combine for 1 minute.
- Add tomato paste, salt and pepper and stir for 1 minute.
- Add beef broth. Stir and bring to a boil. Reduce heat to a simmer and cook for 8 – 10 minutes. Stir occasionally.
- Remove from heat. Flatten the mixture with a fork.
- Cover the meat mixture with mashed potatoes. Make sure to go edge to edge of the skillet, covering the entire mixture. This will prevent overflow of met mixture.
- Bake in the oven for 20 minutes.
- Remove from oven and sprinkle parmesan cheese on top.
We recommend enjoying this dish with either your favorite beer (on St. Patrick’s Day) or a merlot.
What are you going to eat tomorrow?