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Shepherd’s Pie is a dish that my family enjoys eating for dinner. My husband is quick to remind me that making it Irish requires the use of lamb, either cooked chunks or ground and cooked. However, it can be challenging to find lamb locally that is American raised. So, I typically use ground beef when making it.
Meat + Potatoes + some vegetables = a dinner my husband and boys adore.
I figure it is the Irish roots coming through as this gal is far more drawn to pasta (Italian heritage for me!)
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Making Shepherd’s Pie
If you can find lamb to cube or grind, then that’s going to give you a more authentic Irish dinner. But, feel free to substitute ground beef or even some poultry (if you don’t mind a much milder flavor.) For the beef stock, we like using Better Than Bouillon.
Something that we use for mashed potatoes that are melt in your mouth is a potato ricer. While I love smashed potatoes with skins and chunks, this is NOT the dish for that approach. The ricer lets you leave the skins on for cooking and then process through to have just fine pieces of cooked potato.
My preference is to do all the cooking in the Lodge 12-inch Cast-Iron Skillet we own as it can go from the stovetop to the oven with no issues. However, if you have to double the recipe then a large disposable Aluminum pan In the photos for this post, I made a double batch using a disposable aluminum foil pan for the oven.
might do the trick.
For more St. Patrick’s Day and Irish ideas, visit a few of my favorite bloggers:
In the photos for this post, I made a double batch using a disposable aluminum foil pan for the oven.
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What types of food do you enjoy for dinner?
Are your family members big on meat and potatoes?