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Monthly Archives: January 2017

Irish Shepherd’s Pie

Whipped Potato

  • 4 large russet potatoes, peeled and quartered
  • Garlic powder (to taste)
  • 1/2 cup sour cream
  • 1/2 cup beef broth
  • 4 TBSP butter
  • 1/2 TSP salt
  • 1/2 TSP ground black pepper

Filling

  • 6 slices bacon, chopped
  • 2 medium onions, chopped
  • Salt (to taste)
  • 1 TSP sugar
  • 1 lb ground beef
  • 2-3 medium carrots, processed
  • 2 garlic cloves, minced
  • 2 TBSP tomato paste
  • 1 TBSP all-purpose flour
  • 1 12 ounce bottle dark beer (Guinness)
  • 1/2 cup beef broth
  • 1 TSP finely minced rosemary leaves
  • Shredded cheddar
  1. Make whipped potato.
  2. Fry bacon in large pan. Transfer via slotted spoon to a paper towel-lined plate.
  3. Preheat oven to 350F.
  4. Sauté onion in bacon fat until soft and beginning to brown, about 10 minutes.
  5. Sprinkle in sugar and cook, sitting, until onions begin to carmelize, about 3 minutes.
  6. Stir in the beef and cook until browned.
  7. Add carrots and garlic until softened, about 5 minutes.
  8. Stir in tomato paste and flour and blend completely.
  9. Pour in beer and bring to a boil. Scrape up fond.
  10. Add broth, rosemary, bacon, salt and pepper. Bring to a boil.
  11. Lower heat and simmer uncovered until sauce is thickened, about 15 minutes.
  12. Spoon meat mixture into 2.5 quart casserole dish. Top with potato.
  13. Bake for 35 minutes.
  14. Top with cheddar. Bake for 10 minutes.
  15. Let rest for 10 minutes before serving.
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Chicken Parm

Not a recipe so much as an ingredient list.

  • Chicken thighs
  • Pasta sauce
  • Italian sausage (optional, only if you have time to let them stew in the sauce all day)
  • Italian bread crumbs
  • Eggs
  • Flour
  • Spaghetti
  • Parmesan cheese
  • Sliced mozzarella
  • Olive oil