Happy Saint Patrick’s Day to everyone out there! This year I want to share with you my best Shepard’s Pie recipe to date. This dish is common in Ireland as well as Scotland and England, and it is very quick to throw together. So if you want to celebrate St. Patrick’s Day, but didn’t really plan for it, a Shepard’s Pie is perfect!

I have been working on this recipe for a while. Shepard’s Pie is one of the easiest dishes to make, and it is that very simplicity that makes it such a lure to me to perfect to our tastes. With such a short list of ingredients, the quality of those ingredients makes all the difference. The pie I made before this one was when I really understood that point. Since then, I have added a few other subtle flavors that really add something to the dish, without taking away from its intrinsic simplicity and classic taste.

This past fall Roberto and I butchered a lamb for our own consumption. I wish I had taken some pictures because I so wanted to post about the experience. But I was up to my elbows in the work at hand, and taking photos wasn’t too convenient. It was a wonderful experience and one I plan to do over and over again. I am a firm believer in educating oneself about where you r food comes from. This is why we grow our own, and buy from local farms. Butchering your own meat is about as close you can get to this philosophy.

The lamb and kidney that was used in this recipe is from that lamb we butchered. I know for me, it is hard to come by lamb kidneys, so you can omit this ingredient, but if you can find lamb kidney, I suggest you use it. It adds an amazing richness and earthiness to the pie, but it doesn’t scream OFFAL to your taste buds.

If you are looking for more recipes to celebrate St. Patrick ’s Day, please check out my Real Food St. Patrick’s Day Feast from last year, featuring Guinness Stew, Sautéed Cabbage in a Mustard Glaze, Brown Soda Bread and Guinness Ice Cream!

Slàinte Mhòr!

INGREDIENTS:

5 large potatoes, peeled and chopped into large chunks – I used Idahos
butter
cream
salt and pepper

2 TBS olive oil
¾ lbs ground lamb
¼ lb ground beef
1 lamb kidney, finely chopped
1 cup sautéed onions and shallot, mixed
1 clove garlic minced
1 cup chopped pickled carrots (you can use un-pickled as well)
1 tsp each dried sage, thyme and rosemary
1 tsp of beau monde seasoning http://www.wisegeek.com/what-is-beau-monde-seasoning.htm
salt & pepper
1 ½ cup cup homemade gravy – beef or poultry (heat 1 1/4 cup of stock, add ¼ cup of stout beer or red wine and whisk in 3 TBS of arrowroot powder to thicken. Season with salt and pepper).
handful of corn
handful of peas
malt vinegar
extra butter to put in top before baking

METHOD:

Boil the potatoes until tender. Hand mash potatoes with butter and cream, and season with salt and pepper. Set aside.

Prepare the gravy. Then set aside.

Preheat oven to 400 F.

Place ground lamb and beef, kidney, carrots, onion and garlic in a cast iron skillet. Cook over medium heat until eat begins to brown, and veggies start to soften. Then add your carrots, corn, peas, and spices. Mix together. Pour gravy over top, and stir. Dollop the mashed potatoes on top and spread evenly over the top of the other ingredients, dab with butter and sprinkle a hearty bit of malt vinegar over top for that real pub taste!

Bake in the oven for about 40 minutes or until warmed through and potatoes become golden.

This post was contributed to Simple Lives Thursday.