Ireland is a land with great small pubs tucked into the corners of the countryside, both a traveler’s relief and a tourist destination. Enter at lunchtime and prepare to enjoy one of the several rustic dishes that Ireland is famous for – lamb stew, colcannon, peasant soup, brown bread, bangers and mash, fresh fish, or Shepherd’s Pie.
During one of our trips, Sheila and I realized that there are as many versions of Shepherd’s Pie as there are cooks in the kitchen. We had always thought that perhaps, except for spices, the ingredients would be the same everywhere. Nope. I think the only common factors we found were the peas and carrots in every bowl (or plate) served. Even the toppings varied from pub to pub – we had both pie crust and mashed potatoes covering the tasty meat and veggie dish. Some had ground lamb for the meat, instead of the beef that we use in this recipe.
Shepherd’s Pie, in whatever form, is a fairly simple dish to create. After tinkering a bit, this is what Sheila created. And, of course, taste tested by me.
(First posted in 2012, when the Giants really were on their way to the Superbowl. Alas, in 2013 and 2014, they did not even make the playoffs. The recipe still works, tho. 🙂 🙂
I don’t like to brag, but my team is going to the SUPERBOWL! And with a heart attack OT win! We expected a great game, but this was outstanding!
Sheila wasn’t all that happy about the Giants getting this far, but our fan rivalry is (mostly) good-natured and she took the ribbing pretty well. At least she didn’t boo or wear her (purposely anonymous here) team’s colors during the game.
People descended on the house an hour before the playoff game against the 49ers, ready to eat. The guys from Homicide brought cheese steaks, Sheila put together subs, and I made our famous football soup. This one is a surprise favorite with our crowd, just right for the people who can’t handle my four-alarm chili and can be fixed from scratch to bowl in the time it takes to cook the rice.