Recipe: Sheperd’s Pie!

Ingredients for Saint Patrick’s Day Shepherd’s Pie!

• 1 teaspoon olive oil
• ½ yellow onion, chopped fine
• 2 lbs ground beef
• ¼ cup Worcestershire
• 2 tablespoons ketchup
• 2 teaspoon kosher salt, divided
• ¼ cup AP flour
• 1 can peas
• 2 lbs Yukon Gold potatoes, peeled and quartered
• ¼ cup sour cream
• 2 tablespoons unsalted butter

1. Preheat oven to 350.
2. In a large skillet, on medium heat, add oil and onion and sauté until translucent, about 4 minutes.  Add beef and break up until incorporated and no longer pink.
3. Add Worcestershire, ketchup and salt.  Mix to combine.
4. Sprinkle flour over the meat and mix to combine.  Continue to mix for two to three minutes to incorporate and ‘cook’ the flour.
5. Add peas and mix to combine. 
6. Place potatoes in a pot and add cold water, just to cover.  Bring to a boil.
7. Once potatoes are fork tender, about ten minutes, remove from heat and drain.
8. Immediately add butter, sour cream and salt and mash to combine.  You can also use a potato ricer to mash the potatoes before adding the dairy.
9. In a large casserole dish, add the beef in an even layer.
10. Add the potato on top and carefully spread over the meat in an even layer.
11. Bake for 15 to 20 minutes until the potatoes begin to brown.
12. Enjoy with a big green salad.

Anna Gass is a local New Canaan mom who has been guest blogging her “Five Ingredient Fridays” recipes among other delicious tried & true must have meals on New Canaan & Darien Moms since the sites’ inception. She has poured her heart and soul into a cookbook called, “Heirloom Kitchen” where she cooks with grandmothers who have immigrated from around the world and preserves their family recipes for generations. You can pre-order her cookbook by clicking the image below. This gorgeous cookbook will quickly become a go-to household staple. Congratulations, Anna!!!