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!
Ingredients:
- 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)
Steps:
- 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!
ENJOY!
With Love,
Peas Romaine Calm 
I adore Shepherd’s Pie. For me, it is the perfect comfort food 🙂 Yum 🙂
LikeLiked by 1 person
It really is a comfort food. I even added a little cheese on top before it ate it, SO YUMMY!
LikeLiked by 1 person
Looks great!
LikeLiked by 1 person
Looks great. I don’t peel my potatoes either.
LikeLiked by 1 person
Yeah! The skins are the best part. They have tons of good vitamins and tons of fiber! 🙂
LikeLiked by 1 person
And they add color and texture!
LikeLiked by 1 person
Yeah, I definitely like a combination of textures in my food. Kinda elevates the dish! Also, I nominated you for the Liebster Award!
https://peasromainecalm.com/2016/03/23/liebster-award/
LikeLiked by 1 person
I’ll have to look to see what to do. Thanks.
LikeLiked by 1 person
Awesome! And it’s never too late for Shepherd’s pie! I love Ireland too, it’s been too long since the last time I went…
LikeLiked by 1 person
It’s a beautiful country! Also, I nominated you for the Liebster award!
https://peasromainecalm.com/2016/03/23/liebster-award/
LikeLiked by 1 person
Oh my, thanks! I will make the post ASAP! *_*
LikeLiked by 1 person
Lovely classic comforting dish. Although some would say a classic shepherds pie is made from lamb mince. Although I make mine using mince, then i suppose i should really be calling it Cottage pie instead! Lol!
LikeLiked by 1 person
Never made shepherd’s pie in my life, but now I’ll definitely have a go at a vegetarian and milk-free version. Maybe orientally inspired? Or mediterranean? Ah-ooh, inspiration bubbling up…:)
LikeLiked by 1 person
That recipe would be super easy to go vegetarian! Just cut the meat and add another vegetable. Corn or sprouts would probably work nicely, and then when it comes to the potatoes, instead of dairy milk, there is all kinds of alternatives. But I’m sure you know that 😛
LikeLiked by 1 person
Haha, yes, it’s a different world those alternatives and every time I think “ok, now I know them ALL” something new pops up :D. Can I ask you a layout question? How did you get the peas in your header? 🙂 I suck at layout so any help would be highly appreciated!!
LikeLiked by 1 person
Do you mean in the background image, or in my top logo that’s in the header? Either way I had to go into photoshop and edit them into the image, and then when you want to add it to your site you have to go to the customize theme page. Once you are there, if you want to put it in the header, you click header/logo and then it will have a “logo” spot where you can add an image. Not all themes allow you to do that. You’ll have to find one that has the option. And you pretty much do the same for the background. Usually they just have a random color. You just click on it. And if the theme allows, you can put an image instead.
LikeLike
Heey thanks, I already figured that out this morning finally but I am glad to hear this is how you do it as well! Geez, I suck so much at technology, my blog is all over the place because I am trying to make the major changes now instead of when I’ll have more posts… I just hope it doesn’t scare away the few people that are reading it
LikeLiked by 1 person
Hahahaha I’m sure you’ll be fine! I know I like it when I see something get major renovations and see it transform into something better! Plus it’ll probably bring more people in eventually! Everybody loves a clean and easy website to visit! If you need anymore help, just let me know!
LikeLike
Thanks. I have so many ideas about cooking etc but this weekend I’ll redo the layout to make it prettier and cleaner 🙂
LikeLiked by 1 person
There are just no private chat functions here… Could you give me an advice on what you think I should change? To make it look nicer/more catchy/more professional? I am hesitating between something a bit more wild like the liquorice theme or something more simple?
LikeLiked by 1 person
If you want, you can email me if you’d like! I don’t mind helping out!
peasromainecalmtaylor@gmail.com
I know, that’s a mouthful hahaha
LikeLike
ok top, thank’s 🙂 I’ll mail you tonight
LikeLiked by 1 person
Sounds good!
LikeLike
I love Shepherd’s Pie. Looks very delicious!!
LikeLiked by 1 person
I love Shepherd’s Pie, my mom always made it when I was growing up. Your recipe looks very similar to what she used to make, I’ll have to try it out!
Side note- LOVE your blog name!
LikeLiked by 1 person
This recipe is pretty much the one my mom used to make too! I just made some mistakes or adjustments! And thank you so much:)
LikeLike
I make shepherd’s pie with veggie ground round….:-) Nice recipe. Well done. 🙂 I Like your style.
LikeLiked by 1 person