Southern cook Paula Deen is known for preparing delicious down-home dishes. She pays tribute to Savannah’s rich Irish history and makes a traditional Shepherd’s Pie with a twist! Combining ground beef and lamb makes an ultra decadent version of the classic recipe, perfect for “Whenever St. Patrick’s Day Comes Around!”
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Shepherd’s Pie with Ground Beef and Lamb
When St. Patrick’s Day rolls around, there’s no better recipe to whip up than Paula Deen’s Special Shepherd’s Pie with Ground Beef and Lamb, topped with buttery, whipped mashed potatoes.
Servings:
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour, 45 minutes
INGREDIENTS
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 Tablespoons of butter
- 1 lb. ground beef
- 1 lb. ground lamb
- 1 teaspoon tomato paste
- 1 cup beef broth
- 1 Tablespoon all-purpose flour
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- Salt and freshly ground black pepper, to taste
- For the Mashed Potato Topping:
- 5 lbs. red new potatoes
- 1 cup milk, warmed
- 1/2 cup of butter (8 tbsp.)
- Salt and freshly ground black pepper, to taste
COOKING INSTRUCTIONS
MAKE THE MEAT + VEGGIE MIXTURE:
- In a large cast-iron skillet or oven-safe sauté pan, cook the chopped onions and carrots in two tablespoons of butter until translucent (about five minutes).
- Add ground beef and lamb and continue cooking until the meat has browned (about 10 minutes).
- Once the meat is browned, stir in the tomato paste.
- In a liquid measuring cup, stir together the flour and the beef broth until there are no more lumps of flour. Pour the broth into the meat mixture and cook for another five minutes.
- Add Worcestershire sauce and fresh chopped herbs, and adjust salt and pepper to taste. Then stir in the frozen vegetables.
- Turn off the heat and set aside the beef mixture while making the mashed potatoes. Preheat oven to 350° Fahrenheit.
MAKE THE MASHED POTATO TOPPING:
- While the meat mixture is cooking, boil a large pot of heavily salted water.
- Cook the potatoes in boiling water until fork-tender (about 15 minutes).
- Whip potatoes with an electric mixer; mix until moderately smooth. Don’t overbeat them; a few lumps are fine.
- Add 1 cup heated milk and 1/2 cup butter. Salt and pepper to taste. Whip until mixed. If desired, adjust thickness by adding more milk.
- If desired, spray a 9"x 13"x 2" pan or any similar casserole dish. (However, if the skillet in which you cooked the beef mixture is large enough and oven-safe, you can use the same pan!)
- Add the beef mixture to the prepared casserole dish, then pipe the mashed potatoes on top.
- Bake in a 350°F oven for approximately 35 to 45 minutes until the top is golden brown. If desired, top the casserole with more fresh chopped herbs.
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Stream this episode of Positively Paula, “When St. Patrick’s Day Comes Around,” anytime with your RFD-TV Now subscription. You can also catch the show live on Tuesdays at 7 PM ET only on RFD-TV!
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