Recipe: Shepherd’s Pie
Top o’ the morning to ya!
St. Patty’s Day is right around the corner and everything’s turning up green… even the beer!
Ok, you may want to avoid that artificial coloring haha!
But did you know that St. Patrick’s Day is the perfect holiday to celebrate winter foods?
In today’s world, we may not have to dig green potatoes out of our root cellars. However, there’s a lot to learn from the Irish culture that helps us get through the end of winter.
Yes friends, we said it… this is the last week of winter!
Those green clovers indicate that spring is coming! Bring on the green!
The green veggie that is synonymous with Irish tradition is the cabbage.
If traditional boiled cabbage makes your stomach turn, no worries.
We have a fun simple way to cook this nutrition packed veggie like you’ve never had before! It’s sweet, crunchy, and SO addicting!
No more mushy, stinky cabbage 😊
Join Cara + Megan in Episode 13 of Simply Seasonal:
- Learn why a shepherd’s pie is the perfect meal at the end of winter!
- How veggies use to be stored during the winter.
- Hear a funny story about why Megan’s Irish grandfather had to drink cabbage water.
- Get to know our trick to making delicious and addicting cabbage!
Balance, heal, thrive,
Cara + Megan
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Have questions after the episode?
- 2 lbs potatoes, keep skins on
- 4 tbs grass-fed butter
- 2 tbs Extra Virgin Olive Oil
- 1 lb ground pasture raised meat
- 1 onion chopped
- 2 cloves garlic, minced
- 3 stalks celery, chopped
- 3 carrots or parsnips, chopped
- 10 mushrooms, quartered
- 10-12 brussel sprouts, quartered
- 1 cup frozen peasp
- 1 cup fresh parsley, minced
- 14 oz can diced tomatoes
- 1/4 cup red wine
- 1 tbs Worcestershire sauce
- 1 tsp dried thyme or 2 tbs fresh, chopped
- 1 tsp dried oregano or 2 tbs fresh, chopped
- salt & pepper
- Preheat oven to 350.
- Place potatoes in a large pot of cold water. Place over the stove and bring to a boil. Lower to a simmer and cook until potatoes are fork tender. Drain potatoes leaving a little bit of water to help keep moisture. Mash the potatoes and add butter, salt, and pepper. Set aside.
- Place large cast iron pan over medium-high heat and drizzle with olive oil. Add meat, season with salt and pepper, and brown. When meat is browned, remove and set aside.
- In the same pan, keep rendered fat to sauté onions and add olive oil if needed. Over medium-high heat add onions, garlic, celery, carrots, and Brussel sprouts. Season again with salt and pepper. Let them sauté until softened, about 5-7 minutes.
- When the veggies start to stick and give off brown bits, add a splash of red wine and scrape off the bits.
- Add oregano, thyme, tomatoes, parsley and peas and cook a few more minutes then turn off the heat.
- Transfer meat back into the pan and mix with veggies. Top with mashed potatoes and bake at 350 for about 20-30 minutes or until the potatoes turn golden brown.
If you enjoyed this recipe we would love to hear from you! Please leave a comment below and be sure to share with family and friends.
Megan + Cara