Congratulations are in order to our very own Maurer Foundation Board member, Greg Schaefer, who has been named the Grand Marshal of the Rockville Centre St Patrick’s Parade! In celebration of this distinction, Greg and his family have generously offered to share a tried-and-true St Patrick’s Day classic from their family table to yours. Greg’s hearty Shepards Pie recipe will surely delight your taste buds and put you in the St. Patrick’s Day spirit. Come and support Greg, share an Irish blessing with fellow revelers, and cheer him on as he leads the Rockville Centre St Patrick’s Parade on Sunday, March 23rd at noon.
Schaefer Family Shepherd’s Pie
Filling Ingredients:
- 2 Tbsp. olive oil
- 1 lb. beef or lamb
- 2 Tbsp. olive oil
- 1 cup vidalia onion, chopped
- 2 tsp. parsley
- 1 tsp. rosemary
- ½ tsp. salt
- ½ tsp. ground black pepper
- 1 Tbsp. Worcestershire sauce
- 2 cloves garlic, minced
- 2 Tbsp. flour
- 2 Tbsp. tomato paste
- 1 cup beef broth
- 1 cup peas
- 1 cup carrots
- 1 cup corn
Topping Ingredients:
- 2 lbs. potatoes, peeled and cubed
- 1 stick real butter
- 1/3 cup half & half
- ½ tsp. garlic powder
- ½ tsp. salt
- ¼ tsp. ground black pepper
- ¾ cup cheddar cheese, shredded, divided
Directions:
- Preheat the oven to 400 degrees F.
- Peel the potatoes and cut into 1/2-inch cube. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes.
- Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds.
- Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, garlic powder, salt and pepper and continue to mash until smooth.
- Stir in ¼ cup of the cheddar cheese until well combined. Set aside.
- Place the olive oil into a saute pan and set over medium high heat. Add the onions and saute, approximately 5 minutes.
- Add the meat, parsley, rosemary, salt and pepper and cook until browned and cooked through, approximately 6-8 minutes.
- Add the Worcestershire and garlic. Combine
- Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, and stir to combine, ensuring no clumps remain.
- Bring to a boil, reduce the heat to low, cover and simmer 5 minutes or until the sauce is thickened slightly.
- Add the carrots, corn, and peas to the meat mixture and spread evenly into an 11 by 7-inch baking dish.
- Top with the mashed potatoes and remaining cheddar cheese, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a spatula.
- Place on sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
