Doesn't everyone want to wear green on St. Patrick's Day? I know that I am green with envy on March 17th and feel the same on numerous ethnic holidays like Chinese New Year and Dia de los Muertos to name a few. I simply love to celebrate, especially when food is such a large part of these cultural celebrations. So, I keep my eye out for recipes that allow me to join in the revelry. My version of Shepherd's Pie is a family favorite and really easy to prepare, particularly if you freeze leftover mashed potatoes in advance. With the addition of corn and zucchini, the dish contains everything you need for nutritious comfort food that fills you up both body and soul. Enjoy with a bottle of beer and you can celebrate right along whether you are Irish or not. Sláinte!
Shepherd's Pie
2 pounds Russet potatoes, peeled and cubed (or 2 cups reserved mashed potatoes)
1 pound ground beef
¼ teaspoon ground allspice
Sea salt and ground black pepper
1 medium yellow onion, peeled and minced
½ teaspoon granulated sugar
2 cups shredded zucchini
¼ cup water
2 cups fresh or frozen corn kernels
⅔ cup milk
½ cup shredded sharp cheddar
⅓ cup heavy cream
- If not using reserved mashed potatoes, boil Russet potatoes in salted water until soft, about 15 to 20 minutes; then, drain. Set aside.
- Place ground beef in a large heavy skillet at medium heat. Season with allspice salt and pepper, to taste. Brown, stirring frequently, until just cooked through. Using a slotted spoon, transfer meat to a bowl.
- Add onions to the same skillet. Sprinkle with sugar and cook on medium-low heat until golden brown and caramelized, about 15 minutes.
- Add zucchini and water; sauté on medium heat, scraping any brown bits stuck to the bottom of the skillet. Cook until zucchini is translucent and soft, having released its water.
- Add ground beef and corn, combining thoroughly. Season to taste and heat through. Press mixture into a 9-inch pie plate
- Transfer choice of potatoes to a large bowl. Mash or whisk the potatoes until completely smooth, adding milk, cheddar, and cream and seasoning to taste as you mash them. They will have a soft consistency. Spread potatoes evenly over meat mixture
- Bake at 350˚F for 30 minutes, until heated through. Then, broil 3 to 5 minutes to brown top. Serve immediately.
