I'm bringing this back from the archives for St. Patricks'Day. The only thing we are going to change is the mashed potato topping, if you like. Use your favorite mashed potato recipe, enough to serve six. While the potatoes are cooking melted 4 tablespoons butter in a small saucepan, add 6 chopped green onions and saute' until limp. Add this to your mashed potatoes before topping the meat mixture. No need for the cheese. Now you have Meat Pie topped with Champ, a Northern Ireland dish.
There are so many variations of Shepherd's Pie; sometimes lamb or left over roast beef are used. Basically, it's simply a dish of meat with a covering of mashed potatoes. I have found that the addition of a little wine is a tasty touch, but not necessary.
It's a quick, easy and economical dish. The meat mixture can be made in the morning or even the night before, refrigerated and reheated before topping with the mashed potatoes and cheese. Sometimes I add a cup or so of frozen baby peas before the mashed potatoes.
2 tablespoons butter or vegetable oil
1 large onion, chopped
1 clove garlic, minced
1 medium sized carrot, finely diced, or large grate
1 pound ground beef, lamb or pork
1/2 cup dry white wine
1/2 cup water or broth
Salt and pepper to taste (House Seasoning is best)
1/2 teaspoon thyme (do not omit)
1 tablespoon flour
2-3 cups mashed potatoes (don't use instant)
1/2 cup grated cheddar for topping
Heat the butter or oil in a skillet. Brown the onion, carrot, and garlic just until limp. Add the ground beef, and cook just until lightly browned. Sprinkle in the flour and stir, adding salt, pepper and thyme. Now add wine and broth or water. Simmer 10 minutes.
Lightly grease a 9-inch square or similar size baking pan. Fill with the meat mixture. Spoon mashed potatoes on top. Sprinkle with the cheese, or not, and bake at 350 degrees for 30 minutes.