Shephard’s Pie is good but I made a slightly more flavorful bangers and mash variation on the English/Irish classic. No need to visit your Irish pub, you can now make this dish right at home. Traditionally, this is made with veal. I prefer veal but my wife will not eat it. I decided to make this with ground beef and garlic sausage. The garlic sausage really adds a lot more flavor, than in the traditional recipe. I also gave the potatoes a kick by adding some thyme and garlic-infused
Give this version a try and let me know what you think in the comments below. If you have a version you like let me know about that as well.
This is a simple dish. I made individual portions but you could easily make one large dish. It is great because you can make it ahead of time and then bake it when needed. St. Patrick’s Days is coming, so give it a try!
Ingredients
- 5lb russet potatoes
- 3 T butter
- 1/4-1/3 C milk
- 2 t thyme
- 1-2 cloves of garlic
- salt and pepper
- 1/2lb veal or ground beef
- 3 garlic sausage links
- 1 bag peas and carrots
- 1/4 C onion
- 1T fresh thyme
- 1/2 t sage
- 1/4 C beer I used Dog Fish Head IPA
- 1 T worcestershire
- 1C beef stock
- 1 T oil
Instructions
- Melt butter and add thyme and garlic (Do this First!)
- peel, and chop potatoes into 3/4 inch cubes and soak in cold water
- boil potatoes in water until tender and drain
- warm milk and add butter, thyme, and garlic
- add to potatoes and blend
- salt and pepper to taste
- heat pan and oil
- saute onions until brown
- brown meats and finely chop them while browning
- add spices and stir
- add peas and carrots and stir
- add beer, worcestershire and stock
- simmer until reduced to gravy (you can add a bit of cold water and flour to thicken)
- oil oven sage dish
- add meat filling
- add potatoes and bake at 400 degrees for 20-30 minutes
Notes
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