When trying to think of a recipe to offer for March, I immediately knew it had to be associated with St. Patrick’s Day. But to be honest with you, even though I have celebrated it most of my life, I never really knew what the holiday was about. So I went to google to find out. The easiest explanation I could find was by Ree Drummond. Here is how she explains St. Patrick’s Day.
“Saint Patrick is the patron saint of Ireland, known for bringing Christianity to the country. He lived in the fifth century and was actually born in Roman Britain—not Ireland! When he was 16, he was captured by Irish raiders and was sent as a slave to present-day Northern Ireland where he became a shepherd. He grew close to his Christian faith during these difficult years and then went on and spread Christianity to the Irish through baptism and confirmation. As the feast day of Saint Patrick, it was and still is a holy day in Christianity. The day was first established in 1631 as a modest religious holiday, and honoring Ireland’s patron saint. Because it fell right in the middle of Lent, people began using it as a reason to celebrate and take a break from the restraints and abstinence of the period leading up to Easter. However, it didn’t actually become a public holiday in Ireland until 1904! Wearing green clothes became common in the U.S. at St. Patrick’s Day parades and celebrations in the 1800s. It was a symbol that Irish-Americans used to honor their heritage and seems to have stuck all these years later.”
So, let’s celebrate by making a shepherd’s pie! I’ve never shared my recipe for shepherd’s pie because no one has ever asked. My guess is because most people would much rather buy it than make it, but we know you love to cook, so here it is!
The Dinner Diva’s Shepherd’s Pie
2 pounds ground beef cooked and drained. (reserve ¼ cup of oil)
4-5 T flour
2 cups beef broth
1 32 oz. bag or 2 16 oz. bags of frozen vegetables. (corn, green beans, carrots & peas)
Granulated garlic, onion, salt and pepper
5 large russet potatoes, cooked, seasoned & mashed.
1 cup heavy whipping cream
¾ cup sour cream
4 T. of salted butter.
2 cups shredded sharp cheddar cheese
- Preheat the oven to 375 degrees.
- Start with cooked ground beef and reserved oil. Sprinkle flour over the mixture and cook for 3-4 minutes while continuously stirring. Gradually add in Beef stock.
- Season liberally with granulated garlic, onion, salt & pepper.
- Add in frozen vegetables. Continue stirring until the gravy has thickened. Transfer to a 9×13 baking dish that has been sprayed with nonstick cooking spray.
- Add heavy whipping cream and sour cream and butter to mashed potatoes. Season with garlic, onion, salt & pepper.
- Top beef mixture with mashed potatoes.
- Sprinkle shredded cheese on top.
- Place the pan in the oven, uncovered.
- Bake for 45-60 minutes or until hot in the center and the cheese is bubbly.
- Remove from the oven and let rest for 10 minutes to allow the gravy to thicken a little.
