I can’t claim that I’m half Irish without sharing a Shepherd’s pie recipe. This is by far one of my favorite Irish meals. My mom used to make it a lot when I was younger and haven’t had it in some time. This a comfort meal and with all the rain we’ve been having, it seemed like the perfect meal to make today.
- 1 packet of cubed beef
- 1/2 of one yellow onion, diced
- 1 tablespoon of minced garlic
- 2 carrots, peeled and sliced
- 1 bag of frozen peas
- 1 pack of McCormick’s brown gravy
- 1 tablespoon of Worcestershire Sauce
- 2 russet potatoes, peeled and cubed
- 1/3 cup of Greek yogurt
- 1 egg, beaten
- 1/4 cup heavy whipping cream
- 2 teaspoons of garlic powder
- 1 tsp of salt
- 1 1/2 teaspoons of black pepper
- 1 tablespoon dried parsley
- 1 tablespoon paprika (optional)
- 1/2 cup of shredded cheese of choice (optional)
- cooking spray
- Boil potatoes in a pot of boiling water 12-15 minutes. Once potatoes are cooked drain and mix egg, Greek yogurt, whipping cream, 1 teaspoon of garlic powder and 1/2 teaspoon of black pepper in a bowl.
- While potatoes are boiling, heat a pan on medium heat and spray with cooking spray.
- Add the onion and garlic and cook for about 1 minute.
- Add your cubed beef and cook until the pink is almost gone. Add carrots and cook for an additional minute. Add a packet of McCormick’s brown gravy and Worcestershire sauce. Mix together for another minute.Reduce heat to low.
Add remaining pepper, garlic powder, and frozen peas. Mix together and pour meat mixture into a greased baking dish.
- Heat oven to 350 Degrees F
- While oven is heating, layer mashed potatoes on top of meat mixture. Top with cheese, parsley and paprika.
- Once oven is heated cover the dish in Reynolds wrap for 10 minutes. Remove Reynolds wrap and broil on high for 1-2 minutes.
Serve and Enjoy!