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Shamrock Shepherd’s Pie
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Shamrock Shepherd’s Pie

Course: Main Course
Keyword: Holiday Favorites, For Dinner

Materials

Meat Filling

  • 2 tbsp olive oil
  • 1 cup chopped yellow onion
  • 1 lb lean ground beef
  • 2 tsp dried parsley leaves
  • 1 tsp dried rosemary leaves
  • 1 tsp dried thyme leaves
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 1 tbsp Worcestershire sauce
  • 2 cloves garlic, minced
  • 2 tbsp all purpose flour
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • 1 cup frozen mixed peas & carrots
  • ½ cup frozen corn kernels

Potato Topping

  • 2 large potatoes, peeled and cut into 1-inch cubes
  • 1 stick unsalted Grassland butter
  • ⅓ cup half & half
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp ground black pepper

Spinach Pesto

  • 2 cups baby spinach leaves
  • ¼ cup basil
  • 3 cloves garlic
  • ¼ cup fresh parsley
  • ½ cup parmesan cheese
  • 1 tbps fresh lemon juice
  • ½ tsp lemon zest
  • ⅓ cup extra virgin olive oil
  • Salt and fresh ground pepper, to taste

Instructions

For the Meat Filling

  • Add the oil to a large skillet and place it over medium high heat for 2 minutes. Add the onions. Cook for 5 minutes, or until fragrant.
  • Add the ground beef to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and pepper. Combine. Cook for 6-8 minutes or until the meat is browned, stirring occasionally.
  • Add the Worcestershire sauce and garlic. Stir. Cook for 1 minute.
  • Add the flour and tomato paste. Stir well until no clumps of tomato paste remain.
  • Add the broth, frozen peas, carrots, and corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
  • Set the meat mixture aside. Preheat the oven to 400 degrees F.

For the potatoes

  • Boil the potatoes in a large pot with water for 10-15 minutes, or until a fork goes through softly.
  • Drain the potatoes in a colander. Return the potatoes to the hot pot.
  • Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
  • Separate the potatoes and put half aside. Combine all ingredients for spinach pesto in a food processor and process until smooth.
  • Add spinach pesto to the separated half of the potatoes, stirring until desired color is achieved and all ingredients are combined.

Assemble the Pie

  • Pour the meat mixture into a 9x9 baking dish. Spread it out into an even layer. Spoon the plain potatoes and the pesto potatoes on top of the meat, alternating to create stripes, and spread into an even layer.
  • Bake uncovered for 25-30 minutes.
  • Cool for 15 minutes before serving.