I love Shepherd’s Pie. I really do. It’s easy, it’s filling, and it’s cheap. I rock it with leftovers frequently, because it’s just the best way to deal with leftover shredded chicken, ground lamb…anything. And J loves it on St. Patrick’s Day, not that we’ve actually been able to eat together on St. Pat’s for quite some time, due it being a very large club/music/drinking band day.
The other day, while he was rehearsing and I was working, I realized I should make one, since we wouldn’t get the opportunity to eat it today. Ideas were tossed around, lamb was hoped for and then cancelled out, as it was not available. No bother, I decided to rock it a bit healthier, and the results were pure bliss.
If we’re having an early St. Pat’s, well then we need Stout, yes? The only non-insanely high gravity, crazy concoction of flavor Stout in our beer fridge was an Old Rasputin Russian Imperial Stout, from North Coast Brewing. Also known as one of my all time favorite beers. And apparently, a beer that makes a wicked gravy for shepherd’s pie.
The ingredients were simple, accessible, and clean. Vegetables, ground chicken, a bit of flour and the beer. I made what I swear will be the best mashed sweet potatoes I’ve ever made, using buttermilk and nonfat greek yogurt–i will never go back.
It was comforting, warm, but with a fresh, spring like hopefulness that doesn’t always come with a heavy, insanely delicious, traditional shepherd’s pie. This made me feel like I could eat seconds without worrying about an imminent food coma, and lately that’s a huge bonus for us. This made a 9×13 inch pan, which leaves tons of leftovers for J this weekend.
Because he’ll be playing a ton, and that boy needs something (healthy) to put in his belly when it’s all said and done.