Well the river has been dyed green, the southside and downtown parades have taken place, and the shamrock shakes have been consumed by all. But we still have one more event to take place and that is St. Patrick's day! These individual Shepherd's Pies are a great addition to your holiday party or just for you and family to enjoy at home.

Shepherd's Pie
Adapted from Allrecipes, Serves 6


8 small red skin potatoes, peeled and cubed
1 tbsp butter
1 tbsp finely chopped onion
1/4 cc. shredded Cheddar cheese
salt & pepper to taste
5 carrots, chopped
1 tbsp vegetable oil
1 onion, chopped
1 lbs ground beef
1 c. white button mushrooms, chopped
1 c. baby bella mushrooms, chopped
2 tbsp all-purpose flour
1 tbsp ketchup
3/4 c. beef broth
1/4 c. shredded Cheddar cheese

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.

Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)

Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Add mushrooms and cook until tender. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.

Spread the ground beef in an even layer in individual ramikins. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
Bake in the preheated oven for 20 minutes, or until golden brown.



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