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Irish Skillet Meal

This is the yummiest Irish Skillet dinner ever. Since discovering I had major Irish roots through my Ancestry DNA test, I’ve been looking up recipes to try. This one spoke LOUD and CLEAR to me. I love meat pies and dishes so I had to find just the right ingredients and flavors to incorporate into this dish.

I spent days reading several different recipe versions of a traditional Irish Shepherds Pie and came up with this version from my own foodie desires in my mind.  Since making this delicious meal for my Sunday family gathering and having very little leftovers, I would say it was a HIT! So I’m sharing with you the step by step process today.

Here is the list of ingredients you will want to buy before cooking.

4 large Russet Potatoes (peeled and chopped), 2 lbs Lean Ground Beef, Extra Virgin Olive Oil (EVOO), Fresh Thyme and Rosemary herbs (you can use dried herbs but I promise you won’t regret taking the time to buy fresh), salt, pepper, a small can of Tomato Paste, Medium sized Yellow Onion, Minced Garlic, Red Pepper Flakes, Beef Broth (or beef broth concentrate), and Frozen Veggies (I used the green bean, corn, carrot variety), Evaporated Milk, Unsalted Butter, and Parmesan Cheese.

OK! Let’s get this Irish Party started!

First you want to bring enough water to cover your potatoes with 2t minced garlic. Roughly 6-8 cups. When those are boiling add your peeled and chopped potatoes. Let that start to boil and grab a large skillet.

Brown 2 lbs Lean Ground Beef  in 2T EVOO (extra virgin olive oil) until no longer pink. 

 Then add 1 c. chopped onion, 

freshly minced herbs (2t. each of Thyme and Rosemary), 1t. minced Garlic, 1 1/2 t. Salt, and 1/2 t. ground pepper, and 1/2 t. Red pepper flakes. 


 Stir all that together and then add the following:

1T Tomato Paste, 2t. Beef Broth Concentrate (or 1c. Beef Broth), and 2 c. Frozen Veggies.

Turn the heat down to low and simmer for 15-20 minutes. Now if you have a cast iron skillet you can do all of that in the skillet and leave it until the next step, or use a 9×13 pan. I like the skillet idea because I’m southern after all!

Now drain those cooked potatoes. After draining, place back in the same pot and mash those suckers up. 

 Add 4T unsalted butter, 1/2c Parmesan cheese, and 2/3c. Evaporated milk. Stir until smooth and combined. Add 2 t. Salt and 1/2 t. ground pepper. 

 Stir and place potatoes in a icing/piping bag with a large tip and make cute swirls all over the top of your meat mixture that has been pressed down and smooth. If you don’t have a piping bag, just spread the potatoes over the top and then rough up a bit with a fork.

Then drizzle EVOO over the top and place in a 350 degree oven for 30 minutes or until potatoes are nice and golden brown. That’s it!

 I was so happy this turned out to be so easy and a quick prep. The flavors were so amazing and everyone went back for seconds.

It’s the little things right? I love how meals can connect us to our heritage.  I have all the warm feels when I think of my ancestors and how they probably made something similar for their families.  I bet they had NO IDEA their future posterity, ME,  would be making something similar in hopes they will connect with THEM on a small level.

Family dinners on Sunday’s are “my” thing. I love having all the ones I love over and hearing  their chatter and laughter.   Just having my kids home stirs emotion in my heart. Hopefully they will someday make this very same meal and relate to their loved ones the time THEIR mama made it for them…passing the tradition of this IRISH skillet meal on to them. That’s what matters to me.

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