Beef Shepherd’s Pie

beef shepherd's pie
Beef Shepherd’s Pie is the very first dish my sister taught me when I was 13. This was also my submitted dish for my Home Economics exam when I was 14. When I was making this dish, I got on a video call with my sister (who’s in Singapore, 15 hours behind Vancouver) to check if the dish was done properly. She made sure that I set the oven on “broil” instead of “bake”. This dish reminds me so much of her. I miss her and the kids already.
Anyway, this isn’t the traditional Irish version, but it’s pretty close. I tried to retain most of the ingredients and style of cooking. I’d like to call this Jess’s somewhat Irish version.
Oh, and I like to add a mixture of grated cheddar and mozzarella on top of the potatoes. It’s decadent and oh, so delicious.
Beef Shepherd's Pie
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
 

This is somewhat close to the traditional Irish Beef Shepherd's Pie. My sister taught me this recipe when I was just 13, and it's stuck in my head and heart ever since. This is THE comfort dish I always make when I live abroad.

Course: Main Course
Cuisine: Irish
Servings: 4 servings
Ingredients
  • 500 g ground beef
  • 4 large potatoes
  • 1 tablespoon butter
  • 1/4 large onion chopped
  • 1/2 cup frozen mixed vegetables
  • 1 tablespoon tomato sauce/paste
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup beef broth
  • 1/4 cup milk
  • Cheddar cheese grated
  • Mozzarella cheese grated
Instructions
  1. In a pot of boiling water, add potatoes. Once potatoes are done, peel skin off and mash them. Add milk and some butter if you prefer a creamier, more buttery texture. Add a pinch of salt to taste. Stir and mash evenly. Set aside.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. In a medium-heated saucepan, add butter. Pour in onions and stir-fry. When onions are nice and caramelized, turn up the heat. Add some oil/more butter if needed, and pour the beef in. Fry together.
  4. Add tomato paste, Worcestershire sauce, and beef broth.
  5. When the beef looks done (there is no more pink), scoop the ingredients up onto a plate. Pour the mixed vegetables in and give it a fry. Allow for the peas and carrots to be thoroughly cooked. This should take about 3-5 mins. Add water to speed up the process, if needed.
  6. Once the vegetables are cooked, pour the beef and onion mixture back into the pan. Stir and mix evenly. Salt to taste.
  7. Turn off the heat. Pour the mixture into a large glass dish/casserole. Spread evenly. This will be our base.
  8. Then, scoop the mashed potato mixture and layer on top. Spread evenly. This is the middle layer.
  9. Lastly, add desired amount of grated cheddar and mozzarella on top of the mashed potatoes. This is the final and most delicious layer of all.
  10. 10. Place dish in the oven and set on broil for 8-10 minutes, or until cheese starts to melt nicely. Remove from oven and serve.
Recipe Notes

*If there are leftovers, you can keep the shepherd's pie in your refrigerator for up to 2 days.

Jesslyn

Jesslyn is an experimental individual who loves to get hands-on for anything she’s passionate about. She's a marketer and web developer by day. She’s also an animal lover and coffee aficionado.
Jesslyn

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