Return to Fork and Cork with Recipe for Irish Cheddar Shepherd's Pie

 

It has been exactly one year since I was here.  It's been a long year, but it's very good to be back.

Hiatus, vacation, decompressing...there are a thousand words to describe the past year and my temporary departure.

It all started in mid-March with a fun bout of identity theft (for the third time in my life) I might add.  I became very frustrated and vulnerable with all my accounts at risk, so I went off the grid.  No social accounts, changed every single password and just kept a much needed, very low profile.

So, what did I do for the past year?  Well, here's a snippet of what's been going on.  There will be more to share and lots of photos in the near future but until then....

March 2021 - Police reports dealing with my identity theft.  Mourning again over the loss after one year of my Grandmother and Sister-In-Law passings.

April 2021 - Our annual Masters Champions Dinner event was a huge success and so much fun once again.

May 2021 - "Baby A" graduates college.  I may have cried...okay a lot!

June 2021 - Complete bedrooms in our new lower level construction/remodel.  Finish our exterior fence and add railroad tie steps to side yard.

July 2021 - Attend family wedding in Southern California...aka huge family reunion for my husband.

August 2021 - Travel to Alaska to check in on family and visit old friends.

September 2021 - Double concert month.  Jonas Brothers at Red Rocks with my daughters and later that month, bucket list of Doobie Brothers concert with husband.  Both events were so much fun and memorable!

October 2021 - Entered our little town's first Bake Off with my GGma's Snickerdoodles.  Finished our lower level new bathroom, which is a beautiful spa feel.  I LOVE this bath.  Attended another bucket list concert with my husband at Little River Band.

November 2021 - Finished our Wine Grotto formal dining room in lower level, with just days to spare for our Thanksgiving family guests from California.  Attended the Van Gogh Immersive Experience, which was amazing to see.

December 2021 - "Baby B" graduates college...yes, more tears were shed.  Husband birthday, Christmas, then follow up with twins' birthday, etc...

January 2022 - Survived an extensive office move that just about did me in.  By the Grace of God, we made it through and successfully.

February 2022 - Traveled to Arizona to spend my birthday weekend with my brother and niece.  Experienced amazing restaurant, The Sicilian Butcher.  Another bucket list check off...visiting Dale Chihuly outdoor exhibit in Phoenix was positively breathtaking.

March 2022 - Well this brings us to today.  I recently returned from Alaska after another visit with family.  Gearing up for Spring projects and some other events coming up in the near future.

And now back to cooking and recipes...  

If you're celebrating any type of St. Patrick's next week, you will love this pie.  One pot beauty that will take the chill off and bring comforting warmth to your home.  Enjoy.

Irish Cheddar Shepherd's Pie

Meat Filling:

2 Tbl olive oil

1 medium chopped yellow onion

1 pound lean ground beef

1 tsp dried parsley leaves

1/2 tsp dried rosemary leaves

1/2 tsp dried thyme leaves

1/2 tsp salt

1/4 tsp ground black pepper

1 Tbl Worcestershire sauce

2 Tbl crushed garlic

2 Tbl all-purpose flour

2 Tbl tomato paste

1 cup beef broth

2 cups frozen mixed peas and carrot

3-4 cups prepared mashed potatoes

2 cups shredded Irish white cheddar cheese

Preheat oven to 400 degrees.

In a large cast iron skillet, add the oil and place it over medium-high heat.  Add the onions.  Cook for about 5 minutes, stirring occasionally.

Add the ground beef to the skillet and break apart with wooden spoon.  Add the parsley, rosemary, thyme, salt, and pepper.  Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.

Add the Worcestershire sauce and garlic.  Stir to combine and cook for 1 minute.

Add the flour.  Stir until the raw flour is cooked off, about 5 minutes.  Add the tomato paste and stir well to incorporate.

Add the broth and frozen peas and carrots.  Bring to a boil, then reduce and simmer for about 5 minutes.

Remove iron skillet from burner.  Spread the prepared mashed potatoes carefully over the meat mixture in an even layer.

Bake for 20 minutes.  Remove skillet from oven and sprinkle the white cheddar cheese over all the mashed potatoes.  Return to oven and bake for another 5 minutes.

Remove from oven and let cool about 10 minutes before serving.

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Two Years Ago: Jordan Marsh's Blueberry Muffins

Three Years Ago: Chicken, Artichoke and Cannellini Bean Spezzatino

Four Years Ago: Eating My Words...Part 1 and Cheesy Country Ham Dip

Five Years Ago: Julie & Julia's Tomato Bruschetta

Six Years Ago: BBQ Glazed Meatloaf and Jack and The Beanstalk

Seven Years Ago: 24 Hour Salad (And To Departure)

Eight Years Ago: Chile-Cheese Egg Bake