Dean shares recipe for Irish Shepherd's Pie

WGN Entertainment Reporter Dean Richards is cooking up an Irish Shepherd's Pie ahead of St. Patrick's Day weekend.

Ingredients:

Meat Filling:

• 4 tablespoons olive oil
• 2 cups chopped yellow onion
• 2 lb. 90% lean ground beef -or ground lamb
• 6 Tablespoons fresh parsley, finely chopped  (4 for filling,  2 for garnish)
• 2 teaspoon dried rosemary leaves
• 2 teaspoon dried thyme leaves
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons Worcestershire sauce
• 4 garlic cloves -minced
• 4 tablespoons all-purpose flour
• 4 tablespoons tomato paste
• 2 cups beef broth
• 2 cups frozen mixed peas & carrots
• 1 cup frozen corn kernels

Potato Topping:

Pre-made mashed potatoes (not dehydrated) are fine to use…or make them homemade….

• 3 - 4 lb. russet potatoes,  peeled and cut into 1 inch cubes
• 1 stick unsalted butter
• 3/4 cup half & half
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon paprika (for garnish)
• 1 teaspoon ground black pepper
• 1/2 cup parmesan cheese

Directions: 

Make the Meat Filling:

• Pre-heat oven to 400 degrees F.  
• Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
• Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon.
• Add the parsley, rosemary, thyme, salt and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
• Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
• Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
• Add the broth, frozen peas and carrots, and frozen corn.
• Bring the liquid to a boil,  then reduce to simmer for 5 minutes, stirring occasionally.
• Set the meat mixture aside.

Make the potato topping:

• If using pre-made potatoes,  warm them up so it can be spreadable.    
• If making them from scratch,  place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
• Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
• Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together. (ready-made and homemade)
• Add the parmesan cheese to the potatoes. Stir until well combined.

Assemble the casserole:

1. Pour the meat mixture into a 9x13 inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
2. If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven.
3. Sprinkle with paprika.
4. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.
5. Sprinkle with parsley.