Looking for an alternative to corned beef and cabbage this St. Patrick’s Day? This entrée and dessert combo is a great way to mix things up! This Shepherd’s Pie is hearty, savory, and can even made in advance. If you aren’t familiar with this dish, it is a combination of meat and vegetables topped with mashed potatoes. There are many variations and I have tried a few, but this recipe passed down from my mother-in-law is the best! We make it all through the year and it can feed a crowd, or in my case, an army of children. Following the pie with an Irish Apple Cake is perfect for a St. Paddy’s Day celebration! This rustic cake isn’t overly sweet so if you would like an extra bit of sugar, serve it with vanilla ice cream, whipped cream, and caramel sauce. Happy St. Patrick’s Day!
Shepherd’s Pie
Photo: Maria Magee
Ingredients:
- 5 jumbo russet potatoes, or 8 regular sized (I fill up a 5-quart pot)
- 3-4 TBSP salted butter
- ¼ cup sour cream(optional)
- Salt and pepper to taste(I use about 3-4 tsp salt, 1 tsp pepper)
- ½ cup milk (add a splash at a time after that until you reach desired consistency)
- 1.5 pounds ground beef (or ground turkey)
- ½ yellow onion, diced
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 15 oz. can tomato sauce
- 1 can cut green beans
- 1 can corn
- 1-2 cups shredded cheddar cheese(optional)
- Fresh, chopped parsley (optional)
*You can also swap out the corn and green beans for carrots and peas, any combo works well for the veggies!
For the Mashed Potatoes:
Photo: Maria Magee
Peel potatoes and cut into quarters
Place in pot and fill with water just until potatoes are covered
Bring to a boil, cook for 15-20 minutes or until a fork can easily go through the potatoes
Drain water. Add milk, seasoning, butter, and sour cream.
With an electric mixer or hand masher, mash the potatoes until light and fluffy. Check to see if it needs more salt and add more milk if the potatoes are too dry.
For the Beef and Veggies:
Photo: Maria Magee
Dice yellow onions.
Over medium heat, brown ground beef and diced yellow onions.
Stir in seasoning, veggies and tomato sauce.
Pour into a greased, 9×13 baking dish.
Pour the potatoes on top of the beef mixture, and top with cheddar cheese if desired.
Photo: Maria Magee
Bake uncovered at 350 degrees for 25-30 minutes. I broil it for a few minutes at the end to get the cheese really bubbly.
Sprinkle on fresh, chopped parsley. Allow it to rest for 10-15 minutes and serve!
Irish Apple Cake (Gluten-Free)
Photo: Maria Magee
- 2 cup Bob’s Red Mill Gluten Free Baking Flour (you can use regular flour instead if you want)
- ½ tsp baking powder
- 1 tsp cinnamon
- 2/3 cup sugar
- ½ cup butter, sliced into small cubes
- 1 cup milk
- 1 egg
- 2 Apples, peeled and chopped. (I used one Granny Smith and 1 Honeycrisp)
- 3 tsp sugar
- 1 tsp cinnamon
Preheat oven to 350 degrees.
Grease a 9-inch cake or pie pan.
Peel and chop apples.
In a medium bowl, mix the apples, cinnamon, and sugar together. Set aside.
In large bowl, whisk flour, baking powder, cinnamon, and sugar.
Cut in the butter using a pastry blender or fork until the butter is pea sized.
Mix the milk and egg in a small bowl, pour into the dry ingredients.
Pour half the dough into the pan, spreading it evenly with your fingers.
Pour the apples over the dough. Then pat remaining dough over the top. It won’t cover the apples perfectly so don’t worry! Bake 30-40 minutes or until a toothpick comes out clean. Serve warm with vanilla ice cream or whipped cream and caramel sauce.
Optional Toppings: Whipped cream, caramel sauce, vanilla ice cream
Photo: Maria Magee
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