Like I said at the beginning of the month, that since March is my anniversary month of blogging I wanted to feature some of my favorite blogs that inspired me to start blogging. In addition to the Pioneer Woman Blog, The Hungry Housewife was a blog that I found in my early days of blogging. Leslie, The Hungry Housewife, is fun, tells ya like it is, and has some pretty darn good recipes too boot. She has made several appearances on her local news program in Tampa and has even appeared on the Home Shopping Network.
Leslie features the whole gamete of recipes too. From desserts, and main entrees, and side dishes too. She even features easy ‘foodie crafts’ that you can make with your kids. As she has experimented and taken a stab with cake decorating and using fondant, sharing her cake works of art with her readers. Maybe this Hungry Housewife could start sharing some fondant tips and tricks since what she has shared so far have turned out pretty darn cute.
Leslie does not blog and post new recipes daily as some blogs do; but the recipes she does blog about usually look and sound amazing. She has great photos and funny commentary.
I am actually ashamed to admit that as much as I have enjoyed reading The Hungry Housewife Blog, that this is the first recipe from this blog I have tried. But let me tell you, this recipe convinced me that without a doubt I MUST try more Hungry Housewife recipes and stat! This Sheppard’s pie, which was a perfect way to celebrate St. Patrick’s Day, was THE BEST Sheppard’s Pie I have ever had. Now I hate labeling things as ‘THE BEST’ because obviously I have not tired ALL the Sheppard Pie recipes out there. But compared to ALL the ones I have tried this one is by far the best. It is not dry and is full of flavor; Eric and his sister and I kept ‘oohing’ and ‘ahing’ after each bite.
You MUST make this Sheppard’s Pie and you MUST go visit Leslie over at The Hungry Housewife Blog!
Notes: Of course, I did make some changes (like Eric always says I can never leave a recipe how it was originally written). I changed the mashed potato recipe to one that is more closely to Eric’s ‘famous’ mashed potatoes. In the original recipe Leslie uses Guinness and water to make the gravy but I always try and substitute milk, stock or broth in recipes when I can so I used beef broth. Also the original recipe says to use a 2-quart pan to cook the Sheppard’s Pie in. This was WAY to small of a pan for the amount of mashed potatoes, meat and veggies I used so I made it in a 9×13 pan which was perfect, plenty for dinner and for leftovers which reheated nicely. If you are worried about the taste of the Guinness in here, don’t be. All the flavors blend together perfectly! As always my version is below:
This picture does not even begin to do this amazing recipe justice! I was trying my best to get THE perfect shot for THE perfect Sheppard’s Pie but I had ravenous Leprechauns at my feet chomping at the bits to eat! : )
Guinness Shepherds Pie
Prep Time: 20 minutes Cook time: 20-25 minutes Servings: 5-6
4 pounds baking potatoes
1 cup sour cream
1/2 stick butter
3 garlic cloves, minced
2 1/2 cups Sharp Cheddar Cheese
Salt and pepper
1 ½ pounds ground beef
1 large bottle Guinness Beer
2 Tablespoons Tomato Paste
2 packets of dry Brown Gravy Mix
1 cup beef broth
1 medium onion, chopped
1 (1lb) bag frozen mixed vegetables
Preheat oven to 375.
To make Mashed Potato filling:
Boil the potatoes in slated water until fork tender. Drain completely and place back in pot so all of the water evaporates. In a medium mixing bowl, mash/whip sour cream, butter garlic, and potatoes. Mash until smooth. Stir in 1/2 cup cheese and salt and pepper.
To make Meat filling:
Cook and drain ground beef. Place drained beef back in skillet and add 1 1/4 cup Guinness. Cook until beer has almost cooked out. Add tomato paste to meat.
In a medium sauce pan, prepare the brown gravy according to package directions,
however, use 1 cup beer and 1 cup beef stock. Pour gravy into meat mixture. And cook all together until you get a nice thick gravy.
In medium skillet with olive oil sauté onions until soft and translucent. Add mixed vegetables to the onions and cook until warm throughout.
In a 9×13-inch baking dish, add meat as bottom layer, then add vegetables, and then add the mashed potatoes. Top with remaining shredded cheese. Cook at 375 for about 20 minutes or until cheese in nice and bubbly.
recipe adapted from The Hungry Housewife