This is a traditional comfort food that even the non-Irish have come to favorite! It's a savory meat and vegetable pie with a mashed potato crust. For a vegetarian version, eliminate the beef, use a veggie stock, and add cannelini beans and spinach. Still a wonderful dish! This is always a work in progress.....and always the hubby's favorite!
A work in progress...
Preheat to 350
Chop onion, carrot, celery.
Make mashed potatoes as you like, (I use s/p, butter, sour cream, milk).
In a cast iron skillet, brown meat. (Original recipe used a "meatloaf mix" of beef, lamp, and pork), ground beef is a much cheaper alternative. When almost done, add 1 can Guiness (or Beef Stock) and worchestechire. Add onion and garlic, cook 3 min. Add mushrooms stir and cover. Cook 10 min or until mushrooms are tender. Add peas&carrots and diced tomatoes. Cook off liquid.
Add spices to taste. Use flour to thicken and Guinness to thin until desired consistency is achieved, (a thick stew). Add (drained) peas last.
Top skillet with mashed potatoes. Spread potatoes on top, all the way to edges. Top with a sprinkle of cheddar cheese, s/p, parsley.
Bake at 350 ~30 min, until browned on top. Broil if necessary to assure color and crisp on top.
We've begun making this is a cast iron skillet and it's so much easier! AND less dishes. And it cooks up beautifully. Removed celery from the recipe, made Guiness optional (we now use stock), and I finally gave in on Damian's favorite canned peas&carrots. Saves me another step. Works great. :0)
Split in the beginning into 2 meat batches, the second with shitake mushrooms, spinach - sautee with Guiness. Cook carrots/cel/on/garlic in veg stock. Split and combine with "meat" mixtures. Adjust as needed, top with (cheese and) potatoes.
The boys, now teenagers, came back for thirds with the mushroom update. :0)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (580g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 87 (29%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 24.7mg||8 %|
|Sodium 47.2mg||2 %|
|Potassium 1279.7mg||34 %|
|Total Carbohydrate 47.3g||14 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 41g|
|Protein 7.5g||11 %|
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Calories per serving: 297
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