Whip up this comforting Classic Shepherd’s Pie, and everything will be graaaavy.
Fuh-RYYYY-Deeeee! What are we all doing this weekend? Word has it, we’re actually going to get some snow in the mountains, so I’m envisioning myself trapped inside with white fluff up to the rooftop, cuddled up with a blanket and all the boozes in my hot chocolate. Never mind that the weather service is calling for a mere 3 inches…a girl can dream. And and then she can snow shoe to the top of a mountain and ride the powder wave alllllll the way dooooooown.
Sorry. I just got lost in my own fantasy.
Lo and behold, St. Paddy’s Day is just around the corner! Insert green beer emoji here.
Psych! There’s no green beer emoji. Made ya look!
Any holiday that celebrates beer, meat, and potatoes is my kind of holiday. Did you know Guinness is my favorite non-microbew brew? Like I could just drink that ish like a bloomin’ milkshake. A big, beer-y, hearty, satiating, gluten-filled milkshake. Suuuuh-lurp. Remind me to procure some ice cream and make an honest woman out of myself, mkay?
Le sigh…can every day be St. Patrick’s Day?
I’m all about the corned beef and cabbage, but shepherd’s pie is just as equally my jam. Stewed lamb meat in thick gravy with mashed potatoes on baked on top? Just.let.me.put.my.face.in.it. I’d take the savory meat pie over apple pie any day, I tell you what.
This recipe is very much a classic take on Shepherd’s Pie, but you can make all sorts of substitutions. You can use beef (which would technically be Cottage Pie), or ground turkey. You can also add some peas, green beans, corn, or beets (< – kidding, not kidding). Those of you who cook sans gluten, simply use your gluten-free all-purpose flour to replace the regular flour in the recipe.