So it’s been a little bit since I’ve posted a recipe. I’ve been super busy getting my stand ready to post videos. Unfortunately I still haven’t gotten it ready yet, but hopefully by the end of the week it should be ready and I’ll post a DIY on how it was made!!! I did bring the camera I’ll be doing the videos with home to take the pictures. So these pictures are going to be a lot prettier than the ones from other posts!
This is the recipe that I made for Saint Patrick’s Day. I know it’s a little late, but better late than never!!! This one also might take a little longer to prepare. But if you put the right amount of time, it comes out wonderful!
I have been to Ireland before and if you wanna check out all the stuff I saw, check out the page I have dedicated to it! What a beautiful country!
- 1lb of ground beef (this could really be anything you choose. Lamb, turkey, chicken or if you are a vegetarian, no meat at all!)
- 1 can of sweet peas
- 1 half chopped onion
- 1 garlic glove; minced
- 10 baby carrots chopped (roughly give or take)
- 2 spoon fulls of tomato paste
- 1 cup of chicken broth
- Sprinkle of flour
- Couple dashes of Worcestershire sauce
- 2tbs of olive oil
- Salt and pepper (to taste)
For the potatoes:
- 10 little potatoes cut into 1/4’s (roughly give or take, do however many will fit the top of your dish)
- 5 tbs of butter
- 1 cup of milk
- salt and pepper (to taste)
- Preheat oven to 400 degrees.
- Chop potatoes into 4ths and put into a pot. (I like the skin of the potatoes, if you don’t, skin the potatoes before chopping and putting into water.)
- Cover in cold water and bring to a boil. (I just let them boil while I cut all my other vegetables and made my fillings, around 25-30mins)
- Begin chopping carrots and onions and put into a pan of 2tbs of olive oil.
- Saute till color changes and season with salt and pepper.
- Put ground beef into pan with carrots and onions and brown.
- Drain any grease if you have any.
- Mix in a sprinkle of flour.
- Mix in 1 cup of chicken broth, 2 spoon fulls of tomato paste, and dashes of Worcestershire sauce.
- Bring heat down to a simmer and cover for about 5-10 mins until sauce thickens.
- While this is simmering, this is when I started back with my potatoes.
- Drain potatoes, and then put butter into empty but still warm pot.
- Once the potatoes are drained, add them into the pan with the melted butter.
- Stir around so that all the potatoes are coated. Begin to mash the potatoes.
- After first round of mashing, add milk and then mash again. (Salt and pepper to taste)
- They should come out smooth and creamy. Set aside.
- Check to see if filling has thickened.
- Oh yeah, it’s looking thicker! Now add your can of peas.
- Once the peas have been added, mix together and put into your glassware that is oven safe.
- Now you are going to start putting your potatoes on top. Start from the sides to make sure you get a nice seal so the filling won’t boil over to on top of your potatoes.
- Once completely covered, put onto of a cookie sheet. (just in case of an accident and there is any spillage or leaks.)
- Cook in oven for about 20 mins, or until top is a nice golden brown and you can see the filling is bubbling.
- Let cool, and Serve!