St. Paddy's Shepherd's Pie

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Ingredients

Shepherd’s Pie:
4 pounds of boneless beef short ribs (can be cut into smaller 1 ” cubes)
3 tablespoons vegetable oil
6 cloves of garlic
1 tablespoon fresh chopped rosemary
1 tablespoon Worcestershire sauce
Salt and pepper
1 onion, peeled, quartered and sliced
3/4 cup turnips, peeled and chopped
1 cup carrots, peeled and chopped
1 cup parsnips, peeled and chopped
2 cups tomatoes, diced
2 bay leaves
1 cup beef broth
1 cup red wine
Champ Potatoes:
5 pounds potatoes, peeled and cubed
1 cup of buttermilk
8 scallions, sliced and rough chopped
1 stick of butter

Preparation

1
Shepher'd Pie
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Pre-heat the oven to 300°
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In a large bowl, combine;
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Beef
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Tbsp oil
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Garlic
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Rosemary
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Worcestershire Sauce
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Salt and pepper
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In a skillet, heat 2 Tbsp oil, over medium-high heat
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Add beef and brown on all sides
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Remove beef and place in a baking dish
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Add onions and sauté for approximately 4 minutes
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Turn off heat and add to the onions;
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Turnips
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Carrots
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Parsnips
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Tomatoes
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Bay leaves
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Mix well
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Evenly spread over beef in baking dish
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In the skillet, heat;
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Broth
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Wine
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Pour over beef and vegetables
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Cover with aluminum foil
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Place in the oven
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Cook for two hours
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In the meantime, you can get the potatoes prepped. No need to start cooking them though until the last 40 minutes that the beef is cooking.
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Champ Potatoes:
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Place butter, sliced into Tbsp size pieces, into a large bowl
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In a large stock pot, cover the potatoes with cold water, bring to a boil and reduce heat to low.
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Cook for 25-30 minutes, or until tender
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Drain
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Pour potatoes on top of butter, so the butter melts a little bit
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In a saucepan, add;
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Buttermilk
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Scallions
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Heat through and simmer for about 5 minutes
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Add milk and scallions to potatoes and butter, mashing with a potato masher or hand mixer
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After 2 hours, remove the beef from the oven
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Pre-heat the broiler
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Skim a few cups of juice from the beef
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Cover the entire baking dish with potatoes
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Broil until the potatoes are lightly golden, only a few moments and watch carefully
.

About

As the More is More Mom®, I’m all about……….more being Irish on St. Patrick’s Day! March 17th is the feast day of the Patron Saint of Ireland, St. Patrick. What better way to celebrate a feast day than with a feast?!? Even a tricky little leprechaun couldn’t talk my family into eating corned beef and cabbage, which is why I made a feast of a different kind:

Shepherd’s Pie
Shillelagh Sautéed Broccoli
Irish Soda Bread
Minty Milkshakes
For step by step photographs, please visit me at my website:
http://moreismoremom.wordpress.com/2011/03/16/shepherds-pie-shamrocks-and-shillelaghs-a-st-patricks-day-feast/
Delicious dinners are best enjoyed at a beautiful table. To me Ireland represents both the gorgeous, rustic countryside and the elegance of fine china, cut crystal, and stunning linens. I love the juxtaposition of the casual with the formal. I covered my table with a cheerful, apple green tablecloth with paisley’s and floral scrolls, and rich brown woven placemats. More of everything is always better so I added a gold leaf charger, white china with a scalloped edge and a dessert plate with Kelly green paisley’s (to echo the paisley in my tablecloth). Ireland always makes me think of wonderful textures, like nubby burlap, which is why I chose one of my favorite, heavily woven napkins. Again, I love the combination of rustic with elegant, so I chose to use green beaded napkin rings. Of course, nothing but the sparkle of cut crystal would do for both the water and wine glasses. As a centerpiece, I filled a footed glass pedestal bowl with fingerling potatoes, flanked by shamrock plants (Oxalis) and crystal candlesticks. For a little extra charm, I placed a sweet clown, adorned with shamrocks and a framed needlepoint “Kiss Me I’m Irish” plaque.

With such a hearty meal planned, I only put out a few little snacks; Kerry Gold Reserve Cheddar, Blarney Castle Smooth and Creamy Gouda with salami and crackers. Fresh veggies are always a hit, so I placed the carrots, cucumbers, snap peas and peppers in individual cabbage leaves. They were just darling.

Yield:

8

Added:

Wednesday, March 16, 2011 - 6:47am

Creator:

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