In case you didn’t hear, St. Patrick’s Day is this weekend! I actually didn’t hear, and had to Google when it was after seeing a festive St. Patty’s day commercial on TV last week. Apparently it’s the same date every year. Who knew? Anyway, this means it’s time to concoct my annual twist on a classic Shepherd’s Pie! Shepherd’s Pie is a staple in traditional Irish cooking, combining meat and potatoes to create an inexpensive and hearty meal. Every year I make a version of the dish around St. Patrick’s Day to celebrate the holiday. In the past I’ve made a skillet version, one with a healthy mashed potato topper, and even a luscious braised version. This year I’m turning the dish on its head and deconstructing it a bit to make Shepherd’s Pie Meatballs & Mashed Potatoes. Perfect for kids and kids at heart!
Scrumptious, hearty, cozy, and FUN. Meat and potatoes at their finest!
Start with the mashed potatoes. I think a lot of people believe mashed potatoes are hard or time consuming to make since they’re often associated with big holidays like Thanksgiving or Christmas, but they’re actually super easy as they kind of just cook themselves. I make them about once as an easy side dish with dinner. First peel then chop 2lbs potatoes, which is about 2 large potatoes.
Tip: I always place a plastic bag around the faucet then peel my potatoes right it for easy cleanup. Easy!
Place the potatoes into a large pot of lightly-salted, cold water then bring to a boil and cook until the potatoes are tender, but not mushy. If you over cook them you’ll have grainy mashed potatoes, and nobody wants that to happen.
Once the potatoes are tender, drain then return the pot to the stove over low heat. Melt 2 Tablespoons butter in 1/3 cup milk then season with lots of salt & pepper. Add the potatoes then mash until smooth.
Place a lid on top to keep the potatoes warm while you work on the other parts of the dish. Onto the meatballs!
While the potatoes are cooking, grate 1/2 onion into a large bowl. You could definitely mince it but I’ve got an onion-crunch hater in the house so I always grate mine.
To the grated onion add 1lb lean ground beef.
Next add 1 egg and 2 minced garlic cloves.
Followed by 1 Tablespoon Worcestershire sauce.
Season with lots of salt and pepper then add 1/2 cup gluten free panko-style bread crumbs (or regular panko if you don’t need to eat GF).
Combine the mixture with your hands then shape into 16 meatballs and place onto a non stick-sprayed cooling rack set atop a foil-lined baking sheet. Pop the meatballs into a 400 degree oven for 20-22 minutes, or until cooked through.
While the meatballs are baking, make the luscious gravy to pour on top. Start by melting 2 Tablespoons butter in a large skillet over medium heat then whisk in 3 Tablespoons gluten free flour (or AP flour if not GF).
Let the flour cook for a few minutes, or until golden brown, then slowly whisk in 14oz beef broth until smooth. Then add in 1 Tablespoon each Worcestershire sauce and gluten free Tamari (or soy sauce if not gluten free).
Switch to a spatula then let the sauce simmer until thick and bubbly, about 5 minutes, stirring occasionally.
Finally, add 2 cups frozen vegetables and let them cook until tender, about 2-3 minutes.
Scoop some mashed potatoes onto a plate, top with 4 meatballs and a ladleful of that rich, flavor-packed gravy, then dig in!
I always feel the need to put a disclaimer on my recipes that have longer ingredient lists, or a few components! Many of the ingredients in this recipe are fridge/freezer/pantry staples, and all three of the components – mashed potatoes, meatballs, and gravy – kind of overlap each other so everything should be done around the same time.
It will all be worth it in the end anyways because, hello, Shepherd’s Pie Meatballs & Mashed Potatoes — so good! Have a happy St. Patrick’s Day!
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