Shepherd’s pie is a delicious Irish tradition, and managing editor Michelle Drown’s mom makes the best pie around. Here’s her recipe:
Saute one package sliced mushrooms and Â½ cup chopped yellow onions in olive oil. Salt and pepper to taste. Remove from pan, set aside. In same pan, brown one pound ground beef. Add one teaspoon A-1 or Worcestershire sauce. Salt and pepper to taste. Add mushrooms and onions to pan with meat. Add one 8-oz. can diced tomatoes. Stir and simmer on low.
Peel and boil five Idaho or russet potatoes until cooked; mash potatoes; add butter, salt, and pepper to taste. (Add garlic, sour cream, and/or milk if desired.) Steam two to three large diced carrots and Â½ pound frozen peas. In 912-inch casserole dish, layer meat sauce, peas, and carrots; spread potatoes on top, and add several small pats of butter on top. Bake in oven at 350 degrees Fahrenheit for 15 minutes and enjoy.