March brings longer days, lingering cold evenings, and St. Patrick’s Day, making it the perfect time for a warm, comforting classic. For this month’s Newport Food Pantry recipe, we’re sharing a hearty Shepherd’s Pie that is simple to prepare, budget friendly, and easy to feed a crowd.
This dish has Irish roots and uses familiar ingredients like potatoes, vegetables, and ground meat to create a complete meal in one pan. It’s comforting, flexible, and a great way to stretch ingredients while still feeling special.
Ingredients: (For 6 adult-sized servings)
- 1 and 1/2 pounds potatoes, peeled and chopped
(Russet or Yukon Gold work best.)
- 2 tbs oil or butter
- 1 pound ground meat
(Ground lamb or beef is traditional. Ground turkey or chicken also work well.)
- 1 medium onion, chopped
- 2 cloves garlic, minced
(Garlic powder is fine if fresh isn’t available.)
- 1 cup frozen mixed vegetables
(Peas, carrots, corn, or green beans.)
- 1/2 cup broth or water
- 1 tbs tomato paste or ketchup
- 1 tsp dried thyme or Italian seasoning
- Salt and pepper to taste
- Optional additions:
A splash of Worcestershire sauce
Beans or lentils to stretch the filling
A sprinkle of shredded cheese on top
Directions:
- Place the chopped potatoes in a large pot and cover with water. Bring to a boil and cook until fork tender, about 15 minutes. Drain and mash with a little butter, oil, or milk if you have it. Season with salt and pepper and set aside.
- While the potatoes cook, heat the oil or butter in a large skillet over medium heat. Add the ground meat and cook until browned. Drain excess fat if needed.
- Add the chopped onion to the skillet and cook for 3 to 4 minutes until softened. Add the garlic and cook for another 30 seconds.
- Stir in the frozen vegetables, broth or water, tomato paste or ketchup, and seasonings. Let the mixture simmer for 5 to 10 minutes until slightly thickened. Taste and adjust seasoning.
- Preheat the oven to 375 degrees. Lightly grease a baking dish.
- Spread the meat and vegetable mixture evenly in the baking dish. Spoon the mashed potatoes over the top and gently spread to cover the filling.
- Bake uncovered for 25 to 30 minutes until hot and lightly golden on top. If using cheese, sprinkle it on during the last 5 minutes of baking.
- Let rest for a few minutes before serving.
Serve warm with a simple side salad or bread. Shepherd’s Pie reheats well and makes great leftovers for the next day.
Enjoy!
