Irish Shepherd's Pie
A home cook's time-tested recipe from 1947
Adapted from At Home on the Range (McSweeney’s).
Reprinted with the permission of Elizabeth Gilbert.
- 2 cups ground and cooked beef, veal or lamb
- 3 green peppers
- 3 Tbs. fat
- ½ cup onion (chopped)
- ½ green pepper (chopped)
- 1 Tbs. flour
- 1 cup gravy
- ½ cup red wine
- 2 Tbs. celery (chopped)
- 1 carrot (chopped)
- 2½ cups white potatoes
- ¾ cup milk (heated), plus 2 Tbs.
- Pit and slice three whole green peppers, parboil for 5 minutes and drain.
- Lay slices skin-side down with small ends toward the center on a buttered pie pan to create a “crust.”
- Brown the onion and remaining green pepper in the fat.
- Add flour and slowly stir in the gravy and wine and return to a boil.
- Add the celery and carrot to the gravy mix along with the ground meat and let simmer for five minutes for the filling.
- Add to pie pan while boiling potatoes.
- Mash the potatoes, thoroughly beating in the milk, and season generously with salt and pepper and a scrape of onion.
- Heap them in peaks on the pie, and dribble 2 more tablespoons of milk over it before you slide it into the oven to bake at 375 degrees for 30 minutes.
Related Read: Grow, Eat and Write with Elizabeth Gilbert