Every culture has it’s comfort food and for the Irish, it’s potatoes!
Shepherd’s Pie is traditionally a peasant dish made of anything leftover. Back in the old days, not even a spoon full of peas was thrown away. This Skillet Shepherd’s Pie is quick and easy to make!
You can elevate this peasant dish to a 5 Star meal by using top quality ingredients – lots of real butter and cream in the mashed potatoes and a good cut of meat will make a huge difference. Most recipes call for ground beef, but using a good cut of chuck roast will make it more decadent.
2-3lb chuck roast, trimmed of excess fat then cut into big hunks
salt and pepper
2 Tablespoons vegetable oil
1 large carrot, chopped
1 celery stalk, chopped
1 large shallot, chopped (or 1/2 onion)
2 Tablespoons all-purpose flour
2 cups red wine
15oz can beef broth
3/4 cup water
1-1/2 cups fresh peas
1 Cup Shredded Cheddar Cheese
2lbs potatoes, peeled and chopped (about 3 medium-sized potatoes)
4 Tablespoons butter, softened
1/2 cup cream (may need more)
1 Cup shredded cheddar cheese
salt and pepper
Heat oil in a large Dutch Oven or heavy-bottomed pot over medium-high heat. Season beef on all sides liberally with salt and pepper then place inside Dutch Oven and sear for 3-4 minutes on the top and bottom, until a golden brown crust has formed. Add carrots, celery, and shallots then cook until vegetables are tender, 6-8 minutes. Sprinkle in flour then stir and cook for 1 more minute.
Pour in wine, beef broth, and water then bring to a boil. Place a lid on top of the Dutch Oven then turn heat down to medium-low and simmer for 2 – 2-1/2 hours, or until beef can be easily shredded, turning beef over halfway through. Remove meat then shred. If liquid is not thickened, turn heat up and simmer until thickened then return beef to the pot and add peas. Transfer mixture to an oven-safe, 2-1/2 quart casserole dish set atop a baking sheet then preheat oven to 400 degrees.
About 30 minutes before the beef is done, add potatoes to a large pot of cold water then bring to a boil and cook until fork-tender. Drain then mash with cream, butter, salt and pepper. Spread on top of meat mixture and sprinkle the cheddar cheese on top, then bake for 10-12 minutes, or until light golden brown on top.
Fabulous dish for St. Patty’s Day! Enjoy!