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Written by Angela Ann
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Tuesday, 03 March 2009 20:35 |
(The easy way)
-instant potatoes (and ingredients needed to make potatoes, usually butter, water & milk)
-1 tbsp. horseradish (if you like less heat, ½ tbsp.)
-1 pound ground lamb (can substitute ground beef)
-2 cups sliced carrots (thawed if you use frozen)
-1/2 large white onion
-1 clove minced garlic
-1/2 can Guinness
-2 tbsp. flour
-1 small can drained corn
-1 small can drained peas
-splash of Worcestershire sauce
-salt & pepper to taste
-lots of your favorite shredded cheese
Make instant potatoes, 6 to 7 servings. Directions will be on box. Add horseradish, salt and pepper to taste. Set potatoes aside.
Heat large pan on med-high. Add ground lamb. You can substitute ground beef, but then technically you’re making cottage pie. I won’t tell. Break up ground meat in pan, add salt & pepper. As it starts to brown, add carrots. When carrots start to get tender, add onion. When onions are translucent, add garlic. When you start to smell the garlic, stir in flour and continue stirring for about 2 minutes, making sure nothing burns. Add Guinness, corn, peas and a splash of Worcestershire sauce. Add more salt and pepper if needed. Cook until nice and thick.
Put meat mixture in 8x8 inch or 9x9 inch baking dish. (You can double recipe for a 9x13 inch dish). Sprinkle with lots of shredded cheese. Add a layer of potatoes to your desired thickness. (You don’t have to use all th potatoes if you don’t want to.) Sprinkle some salt and pepper. Top it off with more shredded cheese.
Brown shepherd’s pie in the oven under the broiler. Watch it carefully. If one part is starting to get too brown, move the dish around until browned evenly. This shepherd’s pie is ready to eat.
Happy St. Patrick’s Day!
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