From Scratch - Irish Shepherd's Pie

Are you ready for Saint Patrick's Day???  I love my Irish heritage so each year we do something special for the holiday.  In the past my mom made corned beef and cabbage, but since my hubby and kids don't really like the meal I wanted to come up with something that everyone would enjoy.  

I attended a Scottish-Irish festival awhile back and they had the yummiest Irish Shepherd's Pies.  I decided to try to replicate the deliciousness and here is the result!  It is a little bit time consuming so be sure to give yourself plenty of time to make it - probably an hour and a half.

Irish Shepherd’s Pie

You can make 4 individual pies using ramekins or 1 large pie using a 9” pie plate.

Crust

11/4 cup all-purpose flour

1/4 tsp salt

1/3 cup butter (I freeze my butter ahead of time and then grate it into the flour with a cheese grater)

4-6 tbs cold water
**Pie Crust original recipe from theprairiehomestead.com**

Filling & Topping

1 lb ground beef

Salt & Pepper to season beef to taste

¼ cup finely chopped onion

½ can beef broth

1 tbs cornstarch and ¼ cup cold water for thickening

½ cup frozen peas

½ cup frozen or fresh chopped carrots

4 – 5 large potatoes peeled and cut into 1” pieces

1 tbs butter

3-4 tbs milk

Paprika

Instructions

Heat oven to 475°. Combine flour and salt in large bowl; cut in butter with pastry blender or two knives until mixture resembles coarse crumb. Mix in enough cold water with fork until flour is moistened and forms a ball. Place ball in a lidded dish and refrigerate.

Take peeled, cut potatoes and place in pot of hot water to boil.  They will be done and ready to mash for the topping when the pierce through easily with a fork.

In a small pot add carrots and peas, cook on medium with a tiny bit of water until tender.

Begin browning beef.  Add salt and pepper and onions cook until meat is done.  Add beef broth and the water/cornstarch thickening mixture.  After the broth thickens, I add the peas and carrots and continue to cook on low until everything else is ready.

Roll out ball of dough on lightly floured surface into 11-inch circle. Fold into quarters. Place dough into lightly greased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; prick the bottom of the pie crust with a fork and place in the oven for 10 minutes.

Drain potatoes and mash with butter and milk until smooth.

Remove the crust from the oven and pour the beef mixture onto the bottom.  Top with mashed potatoes and sprinkle a tiny bit of paprika on top if you like.  I usually pop it back in the oven for about 10 more minutes.  

I hope your family enjoys this amazing Irish meal as much as we do!  

Happy Saint Patrick's Day!!!