Luck of the Irish

As St. Patrick’s Day approaches, I look forward to making traditional meals that celebrate Irish culture. Shepherd’s Pie is one of my all-time favorite recipes. Combining all the delicious flavors of beef, potatoes and fresh herbs makes a delightful dish! In addition, Wild Harvest products from my local SHOP ‘n SAVE take this recipe to the next level with affordable (and of course tasty) ingredients! Now that’s Just Right!

Best of Luck & Happy St. Patrick’s Day my friends,
Chef Lisa

Ingredients:

For the filling:

  • 1 tablespoon Wild Harvest Organic Pure Virgin Olive Oil
  • 1 medium yellow onion chopped
  • 2 tablespoons garlic, minced
  • Salt & pepper to taste
  • 1 lb. lean ground beef
  • 1 cup Essential Everyday Baby Carrots, diced & cooked
  • 1 cup Wild Harvest Organic Canned Sweet Peas
  • 1 tsp Wild Harvest Organic Fresh Thyme, chopped
  • 2 tablespoons Wild Harvest Tomato Paste
  • 2 tablespoons Wild Harvest Organic All Purpose Flour
  • 1 cup Wild Harvest Organic Free-Range Chicken Broth
  • 1 teaspoon Wild Harvest Organic Worcestershire Sauce

For potato topping:

  • 2 lbs. russet Potatoes, diced & cooked
  • ½ cup Wild Harvest Organic Whole Milk
  • ½ cup Wild Harvest Organic Butter
  • 1 Wild Harvest Organic Grade A Large Brown Egg
  • Salt & pepper to taste

Directions:

  1. Preheat oven to 375 degrees.
  2. In large skillet over medium heat, sauté the onion and garlic with olive oil. Add ground beef, salt & pepper and continue cooking for 7 minutes. Add the flour, tomato paste, chicken broth, Worcestershire sauce, and thyme. Stir to combine. Bring to boil, then reduce heat to low and cover. Continue to cook for 10 minutes. Add the peas and carrots. Set aside.
  3. In mixing bowl combine the cooked potatoes (while still hot), milk, butter, salt and pepper and mash together.
  4. Spray 9x13 casserole dish with Wild Harvest Organic Canola Oil non-stick cooking spray.
  5. Place the meat filling and top with the mashed potatoes.
  6. Whisk the egg and spread over the mixture.
  7. Bake for 30 minutes.