{"id":2535,"date":"2014-03-12T00:04:10","date_gmt":"2014-03-12T04:04:10","guid":{"rendered":"http:\/\/69.167.168.176\/~phillips\/kerriansnotebook\/kerriansnotebook\/?p=2535"},"modified":"2025-03-14T13:39:52","modified_gmt":"2025-03-14T17:39:52","slug":"knr-p-101-kerrians-shepherds-pie","status":"publish","type":"post","link":"https:\/\/pattiphillipsbooks.com\/kerriansnotebook\/2014\/03\/knr-p-101-kerrians-shepherds-pie\/","title":{"rendered":"KNR, p. 101 “Kerrian’s Shepherd’s Pie”"},"content":{"rendered":"

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Kerrian’s Shepherd’s Pie<\/span><\/figcaption><\/figure>\n

Ireland is a land with great small pubs tucked into the corners of the countryside, both a traveler\u2019s relief and a tourist destination. Enter at lunchtime and prepare to enjoy one of the several rustic dishes that Ireland is famous for \u2013 lamb stew, colcannon, peasant soup, brown bread, bangers and mash, fresh fish, or Shepherd\u2019s Pie.<\/span><\/p>\n

During one of our trips, Sheila and I realized that there are as many versions of Shepherd\u2019s 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 \u2013 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.<\/span><\/p>\n

Shepherd\u2019s 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.<\/span><\/p>\n

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“Kerrian’s Favorite Shepherd’s Pie”<\/span><\/div>\n
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Recipe Type<\/span>: Entree<\/span><\/span><\/div>\n
Cuisine: Irish<\/span><\/span><\/div>\n
Author: Sheila & Charlie Kerrian<\/span><\/span><\/div>\n
Prep time: