CSX Rockin' Recipes - St. Patty's Day Shepherd's Pie

St. Patrick's Day is almost here, and Sheperd's Pie will be flying out of kitchens at Irish bars all over Detroit! This pie is delicious comfort food enjoyed by millions every year, especially on March 17th. Traditionally, it's made with lamb and you can use that if you are a lover of lamb. Alas, I am not, so I substituted ground beef to make this Irish delight. The recipe can be time and labor-intensive, or it can be simple to make. My goal with Rockin' Recipes is to keep my recipes simple for you to make!

Here are the ingredients for the mashed potatoes:
2 pounds russet potatoes
2 tablespoons cream cheese
1/2 cup cream
1 tsp. Kosher salt
And for the meat/vegetable mixture:
1-3/4 lb. ground beef or lamb
2 carrots, peeled and chopped
1 medium onion, peeled and chopped
1 cup beef broth
2 tsp. Worcestershire
1 cup peas
salt and pepper
Paprika

Here is how I made the Shepherd's Pie:
Boil the russet potatoes until tender and drain. Roughly mash them with a potato masher (or you can you a potato ricer). Add the cream cheese and the cream and mix to your desired consistency. I like the potatoes to be creamy and smooth. Stir in the kosher salt and mix through.

Brown the ground beef or lamb in a saute pan for 3 to 4 minutes. Add the chopped carrots and onion to the ground beef and stir together, cooking another 5 minutes. Add the broth to this mixture, as well as the Worstcestershire. Stir in the peas.

Preheat broiler to high. Fill a small casserole dish with the meat and vegetable mixture. Spoon potatoes over the mixture evenly. Sprinkle potatoes with paprika. Broil 6 to 8 inches from heat element until the potatoes are browned. Serve it up!

I always prepare my food with Classic Rock cranked up! Have you heard cassettes are making a comeback? CASSETTES! I have tons of old cassettes, so I picked out Robert Palmer's "Riptide" and turned it up! I hope you enjoy this recipe, and as always... BON APPETIT AND ROCK ON! - Juline

Juline Jordan is a DJ at 94.7 WCSX and a professional chef, having graduated from the esteemed culinary program at Schoolcraft College in Livonia.