PREP WORK: Peel some Russet potatoes, cube them and start to cooking until fork tender. Start cooking your meat....
I double the gravy by melted 4 Tablespoons butter, 4 Tablespoons flour, 4 teaspoons Worcestershire Sauce and 1 1/2 cups beef stock (you can always add more broth later on). Cook until the sauce thickens, and pour it into your meat filling.
Yum. (I won't say Yum-O)
I love the potatoes! Drain them, add 2 Tablespoons of cream cheese (sour cream works, but cream cheese is our favorite). I used 1% milk, instead of heavy cream, and they were plenty creamy and flavorful. I've got enough fat grams going, as it is! Now add one egg yolks and mix. Adjust seasoning with some salt. Super creamy! Add the potatoes on top and sprinkle with paprika-- for color. Fire up the broiler and move the rack to the top.
Broil until browned on top-- maybe five minutes, but watch closely!
Garnish with fresh parsley. Poor a glass of Irish Harp Beer (I wish....) and serve Irish Soda Bread, if desired. A salad, on the side is good, too. Start the log going in the fireplace...
Watch your loved ones looking anxiously for their serving to be dished....
There's a pub where I live that serves Shepherd's Pie, and I love it. Know what?
This one is just as good! It's easy to make. After a 10 hour work day, I was able to pull this off and still have time to blog and unwind a bit. This dish freezes really well, too. Guess what's in my lunch box for tomorrow?
If you love lamb, this is a great Shepherd's Pie. I'm gearing up for St. Patrick's Day, by thinking of traditional recipes from across The Pond. So far, I've made Irish Soda Bread,, and now this family favorite recipe. I think Colcannon is next, which I love! To print the recipe, please scroll to the bottom of this post.
It's time to wind down and hit the sack. It's Rise 'N Shine at 5:30am. Three more days until the weekend. I have so many recipes to blog-- and so little time!
I am enjoying and appreciating the rain,