Considering I’m not the biggest fan of hopping on a shuttle to escort me from pub to pub with a large, loud group of rowdy partiers who happen to all be dressed in green, I celebrate St. Patty’s Day the only way I know how to really commemorate any holiday: eating. Last year, I started my own tradition by making a delicious recipe for Brown Soda Bread, a superior alternative to the pre-packaged mixes you can get almost anywhere this time of year. Since it’s incredibly easy and tasty, I am making a few loaves for family this week; however, it doesn’t completely satisfy my festive desires nor does it meet my standards for a well-rounded holiday meal.

I was looking for a dish that was somewhat traditional, while using ingredients or processes that allowed me to be creative. I wanted a recipe that could stand on its own, without any side dishes or salads. I wanted to eat something that would be filling enough to please my appetite, yet was delicious enough to warrant seconds. I wanted substance. Guinness Shepherd’s Pie spoke to all of my criteria for a perfect St. Patty’s meal.

Guinness Shepherd’s Pie

Adapted from Old Bay Restaurant in New Brunswick, NJ

• 4 large carrots, finely diced
• 1 large onion, finely diced
• 1 lb. ground beef
• 1 cup frozen peas
• sprigs fresh thyme, finely chopped
• 2 tablespoons flour
• 1 tablespoon butter
• 1 bottle Guinness
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 cup beef broth
• 1 large quantity mashed cauliflower (estimating 6 cups)
• 1 egg, beaten

Preheat oven to 400 degrees Fahrenheit and sauté carrots in the olive oil until starting to get tender. Add in the onions and sauté for a minute or two, and then add the meat. Cook until browned then drain fat. Add the butter and peas. Sprinkle with flour and stir through. Add tomato paste, Guinness and Worcestershire sauce. Let the mixture reduce slightly then add the beef broth. Allow to reduce down until you have thick, meaty gravy. Season to taste. Remove from heat. Grease a 9 x 13” oven proof dish with butter and add the meat mixture. Spoon mashed cauliflower on top. Brush with egg and bake for 20 minutes, until top is browned.

I am a huge fan of casserole-style dishes and love mixing all of the items on my plate into one giant spoonful when eating a traditionally plated meal. This Guinness Shepherd’s Pie was everything I was looking for: hot and hearty with the substantial nature of an entrée while incorporating healthy additions of veggies.  It’s packed with flavor, and the Guinness takes on a surprisingly sweet flavor when combined with the tomato paste and cooked down into a gravy, seasoned by Worcestershire sauce. While the presence of alcohol cooks off, the beer compliments the beefy flavor, bolstered by the broth. A traditional shepherd’s pie calls for mashed potatoes as the finishing crust to top it all off. Perhaps I felt I was behaving by using mashed cauliflower instead of the starchy substitute; I have to admit, though, I do love the taste over even the best mashed potatoes. Pre-roasting the cauliflower imparts an earthy, wholesome flavor on the otherwise boring vegetable and it is the perfect substitute to tie the meaty mixture together.

Two medium-sized bowls full and I was happy and full – the best feeling when you’re in a celebratory mood. Guinness Shepherd’s Pie is the perfect option for a group of St. Patty’s Day partiers, especially if they happen to be drenched in green, hot off a full day of being shuttled to the city’s best Irish pubs.

Casey Ann is a local foodie and blogger. Check out her recipes and reviews at www.cleanpl8.com