Before there are groceries, there are meals. There’s a plan. Built on the weather, what’s fresh at the farmer’s market, what’s cheap at the supermarket, and whatever my/my husband’s work schedule looks like this week. I always try to plan the more complicated meals earlier in the week, because I know I’ll have more energy. Warm meals should coincide with cold nights. Grilling with warm nights. And these days, North Carolina is getting both in the same week. Plan a salad for Tuesday instead of Thursday, and you might seriously regret it.
Completely unrelated, but I fell asleep while watching Scandal last night, which means I was watching what I had missed this morning, and I just spent the last 5 minutes with my hand covering my mouth, gasping repeatedly as things became more and more intense. Why did I think this could be a chill watch-as-you-write-a-blog-post show this morning?
And that’s how we ended up with shepherd’s pie planned for this last Monday. Monday was supposed to be cold. I had come across a picture of shepherd’s pie on pinterest, and very much wanted to eat it. Joel has been requesting shepherd’s pie basically since we got married. I didn’t grow up with it, and thought the whole concept was gross. But oh, that picture. I wish I could find it again, but well… you know the internet.
I didn’t even realize Monday was St. Patrick’s Day until I got to school that morning and saw my colleague’s shamrock tie. But even then, I didn’t put together that shepherd’s pie was a good St. Patrick’s Day dinner. And if I’m being really honest, Monday was a rough day for me. I got home and made a huge mistake. I sat down. As soon as I sit down in the evenings, I don’t get up. Knowing this, I sat down anyway. I browsed instagram. And whoa… St. Patrick’s Day was happening in a serious way. It was all soda bread and Guinness.
The coincidence was irresistible. To the point that I actually got off my hindquarters and made it.
In the end, it was a whole lot easier than I expected. Here’s how it went down:
Adapted from Alton Brown
For the potato topping:
- 1 1/2 pounds red skin potatoes, chopped with skin on
- 3 T. unsalted butter
- 1/3 c. milk
- 1 t. salt
For the filling:
- 1 medium onion, diced
- 2 small carrots, diced
- 1 lb. ground beef
- 1 t. salt
- 1/2 t. black pepper
- 2 T. corn starch
- 1 1/2 c. chicken broth
- 2 t. tomato paste
- 1 t. gluten free Worcestershire sauce
- 3/4 t. dried thyme
- 1/2 c. frozen corn
- 1/2 c. frozen peas
Get the potatoes in boiling water. Preheat oven to 400 degrees.
In a large (preferably oven safe) skillet, cook the onion and carrot in olive oil over medium heat until the onion is just barely translucent. Add in the ground beef. Cook until browned. Add salt and pepper. Stir the cornstarch into the chicken broth until mixed completely. Set aside. Add tomato paste, Worcestershire sauce, thyme, and chicken broth mixture to the ground beef mixture. Continue to cook until just barely thickened. Add corn and peas. If your skillet is oven safe, you can use that. If not, transfer to a casserole dish.
When potatoes are cooked through, drain. Add butter, milk, salt, and pepper. Mash. Spread over the filling, beginning at the edge and working your way to the middle.
Bake for approximately 25 minutes or until potato topping is just starting to brown.