St. Patrick’s Day is right around the corner, and although North Carolina is not a particularly thought of Irish state, we still love a good celebration with green beer, shamrocks, and great Irish food! One of our favorite’s is our Shepard’s Pie Recipe. While traditionally made with lamb across the pond, here in the South, we typically use ground beef.
So dye some beer green and get cooking!
- 2 pounds ground beef
- 1 cup chopped onion
- 1/2 cup chopped bell pepper
- 1 cup diced carrots
- 1 tablespoon minced garlic
- 1 (10 ounce) can mild Rotel tomatoes, drained
- 1 (8 ounce) can tomato sauce
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly cracked black pepper, or to taste
- 1/4 teaspoon Cajun seasoning
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/2 cup beef stock or broth
- Couple dashes Worcestershire sauce
- 1 tablespoon all-purpose flour
- 1 cup frozen peas, thawed
- 1-1/2 cups shredded cheese, divided
- 4 cups mashed potatoes
Preheat oven to 350 degrees F. Butter a 2-1/2 quart baking dish and set aside.
Brown ground beef in a skillet, breaking up into smaller pieces; drain off any excess oil. Add the onion, bell pepper, carrots, and garlic; cook for about 5 minutes, stirring occasionally, until vegetables are tender. Add the seasonings, tomatoes, tomato sauce, beef broth, Worcestershire sauce and flour; cook for about 5 minutes longer. Transfer to baking dish. Drop dollops of potatoes on top and sprinkle potatoes with cheese.
Bake uncovered at 350 degrees F for about 35 minutes or until bubbly and top is light brown; remove and let rest 10 minutes.
Recipe and Image from www.deepsouthdish.com