This Irish dish always warms my heart. Every time I eat it, I wonder why I don’t make it more often. The traditional recipe doesn’t include marinara sauce or Calabrian chili, but after trying it with those ingredients, I really enjoyed the result. So, here is my recipe.

🥔Potato Ingredients:

• 2 large or 4 small/medium Yukon or russet potatoes, peeled and cut into small portions for faster cooking
• 6-8 tablespoons of unsalted butter
• 1/3 cup half-and-half
• 1/3 cup reserved water from the cooked potatoes
• 1/4 cup sour cream
• 1/4 cup freshly grated Parmesan cheese
• Salt and pepper to taste

🧅Meat Ingredients:

• 2 tablespoons olive oil
• 1 pound ground beef or lamb
• 3/4 cup chopped onion
• 1 cup frozen carrots and peas
• 3 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 3/4 cup marinara sauce
• 1 sprig of fresh rosemary
• 2-3 sprigs of fresh thyme
• 1-2 teaspoons Calabrian chili (completely optional; I like the heat!)
• 1/4 cup beef broth or water
• Salt and pepper to taste

Instructions:

1. Prepare the Potatoes:
   Boil the potatoes until tender, about 20 minutes. Remember to reserve 1/3 to 1/2 cup of the cooking water. Once the potatoes are ready, drain them and leave them in the colander, covered, to set aside.
2. Cook the Meat:
   Preheat the oven to 400°F (200°C). In a hot skillet, add the chopped onions and cook until they are translucent about 2 minutes. Add the minced garlic and cook until fragrant. Then, add the ground meat, seasoning it with salt, pepper, garlic powder, and onion powder. Break the meat apart and cook, stirring occasionally, for about 6 minutes.
3. Add the Sauces and Vegetables:
   Stir in the marinara sauce, Calabrian chili (if using), Worcestershire sauce, and mix well. Add the frozen vegetables and mix again. Then, add the rosemary and thyme, covering the herbs with the meat mixture. Reduce the heat, cover the pan, and cook for 10 minutes.
4. Finish the Potatoes:
   Use the same pot you used to boil the potatoes. Add butter to the pot on medium-high heat and return the drained potatoes. Add the half-and-half and mash the potatoes, seasoning with salt and pepper. Mix in the sour cream, Parmesan cheese, and enough potato water until you achieve a firm consistency. Stir in the remaining butter until well combined.
5. Assemble and Bake:
   In an oven-safe dish, spread the meat mixture evenly in a single layer. Spoon the mashed potatoes carefully on top, creating a single layer. I like using the back of a spoon to create texture on the surface. Bake for 25-30 minutes. If the topping starts to brown too quickly, loosely cover it with aluminum foil without pressing down on the baking dish. Remove the aluminum foil 5 minutes before cooking time ends. Let it rest for 15 minutes before serving.
   Enjoy your Shepherd’s Pie! 💫