Shepherd's Pie

TOTAL TIME: 40 mins

PREP: 20 mins

COOK: 20 mins

Servings 4-6; Yields 1 pie

Posting this per a request. I've said it once and I'll say it again there is nothing Irish about Corned Beef and Cabbage, but Shepherd's Pie has always been and still is a staple of traditional Irish cooking. This is a really easy, but tasty recipe that the whole family will enjoy. It's nutritionally sound with all the major food groups represented. The British use lamb in their Shepherd's Pie, but we've always used beef. Do whatever you prefer or even try turkey if you're watching fat content. This sauce is lovely and rich and should go well with any meat. You can use fresh or leftover mashed potato. I usually use 3 tbsp of ketchup instead of the 2tbsp of tomato paste as I like the hint of sweetness, but traditionally the paste would be more sound! You can also make individual pies which are always a hit with the kids. This freezes beautifully too, so make two and save one! Just let it defrost and glaze with the egg and pop into the oven as directed. Enjoy! :)

INGREDIENTS

• 1 tablespoon olive oil
• 1 teaspoon black pepper
• 1 lb ground beef or 1 lb lamb
• 1 large onion, finely diced
• 3 -4 large carrots, finely diced
• 1 cup frozen peas
• 3 -4 sprigs fresh thyme, finely chopped
• 2 tablespoons flour
• 1 tablespoon butter
• 1 glass red wine
• 2 tablespoons tomato paste I used the ketchup as she recommended in the instructions above.
• 2 tablespoons Worcestershire sauce
• 1 cup chicken stock
• 1 large quantity mashed potatoes (estimating 6 cups, fresh or leftover)
• 1 egg, beaten
• grated parmesan cheese (optional) I used Asiago cheese

DIRECTIONS

1. Pre-heat oven to 200C/400°F.
2. Saute carrots in the olive oil until starting to get tender.
3. Add in the onions and saute for a minute or two then add the meat.
4. Season with black pepper and thyme.
5. Cook until browned then drain fat.
6. Add the butter and peas.
7. Sprinkle with flour and stir through.
8. Add tomato paste, wine and Worcestershire sauce.
9. Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
10. Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce.
11. Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.
12. Bake for about 20 minutes or until the potato is nice and browned on top. I baked for 30 minutes.
13. Serve as is or with some crusty bread to mop up that yummy sauce!

Submitted by Barb Thomas

CHANGE OF PLAN: April 16 Film Discussion

There has been a change for April's meeting.

The book selected for this month is James Joyce's The Dubliners. However, as a book of short stories, it has tremendous scope and a large number of themes, making it difficult to treat in one short discussion.

As a result, we have decided to discuss only "The Dead," the final and most well-known of the stories in this collection. Those who are inclined may also watch the film.

Schedule:
5:00pm  Watch film and potluck
7:00pm  Discussion

Please RSVP for the dinner and the discussion or just for the discussion.

Hope to see everyone there!