Well, being a Gallagher I have been introduced to some foods that may not have immediately met with pleasure. I am recreating some dishes with a more modern twist. My Mom used to tell us everyone is Irish on St Patrick’s Day and marveled in a boiled dinner. I, on the other hand, had no regard for boiled food. I do however like to play with ideas and along the way have found a few tweaks to a classic, Shepard’s Pie.
Ingredients
6 sweet potatoes, roasted then mashed with Irish butter, kosher salt and fresh ground black pepper-set aside
1 pound ground chuck or ground sirloin
4 Irish bangers, casings removed and browned with ground beef. Drain fat and set aside
3 Vidalia onions sliced thin and caramelized in a pan for about 30 minutes
2 cups peas (still frozen
Any leftover roasted root vegetables, optional
1 cup beef broth
1 pack demi-glace
Directions
- In a pot add demi-glace (nowadays they are very inexpensive but add a lot of rich flavor to the gravy), beef broth, flour and butter (melt butter and make a roux which is a thickening paste).
- Once the beef broth is near boiling you can add the demi glace and more water if needed. Whisk in roux to thicken and make a gravy.
- In prepared casserole dishes (I rub with Irish butter of course) add beef and banger mixture. Top with gravy drizzle, ½ cup in each dish. Top with caramelized onions, peas then cover with mashed sweet potatoes.
- Bake for 25 minutes at 350 then top sweet potatoes with shredded Irish cheddar cheese
- Enjoy with a pint of Guinness and a piece of Irish soda bread.
