Contributed By: Linda Gassenheimer, of Tribune News Service

Note: As an ideal dish for your Saint Patrick’s Day celebrations (or any time you crave a hearty meal), shepherd’s pie comes to mind.  The pie has a savory meat filling topped with mashed potatoes and cheese.  It’s usually made with lamb or ground lamb, but it is also made with ground beef and then is called cottage pie.  There’s always an argument as to whether the pies are of Irish or English origin.  The answer is likely both.  Either way, enjoy this quick and filling dinner.

I used 95 percent lean ground beef.  If you prefer lamb, ask the butcher for lamb cubes cut from the leg and cut these into half-inch cubes.

To shorten making the mashed potato topping, I cook the potatoes in the microwave and mash them in a food processor.  It saves time and an extra pot to wash.  If you don’t have access to a microwave, add the potatoes to a saucepan of cold water, cover with a lid, and boil 10 to 15 minutes, until they are soft.

Helpful Hints: You can use 6 cloves of garlic instead of minced garlic.  You can use any type of shredded cheese.  The recipe calls for only a small amount of tomato paste, so freeze any extra for another meal.

Time:

Total: About 30 minutes
Prep: 25 minutes
Cook: 3 minutes
Yield: 2 servings

Ingredients:

3/4 pound russet or Idaho potatoes
2 tablespoons water
1 tablespoon olive oil
Salt and freshly ground black pepper
2 cups frozen chopped or diced onion
1 cup fat-free, reduced-sodium chicken broth
4 teaspoons minced garlic
3/4 pound 95% lean ground beef
1 tablespoon flour
4 tablespoons tomato paste
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
3 tablespoons Worcestershire sauce
1/4 cup shredded sharp cheddar cheese (1 ounce)

Preparation:

Preheat broiler.
Wash potatoes; do not peel.  Cut into 1-inch pieces.  Place in a large microwave-safe bowl.  Add water and cover the bowl with a plate or plastic wrap.  Microwave on high 5 minutes.  Remove from microwave.  Let sit without removing the cover while preparing remaining ingredients.
Heat an 8- or 9-inch skillet that can go from stovetop to broiler, over medium high heat.  Add the onion and 1 tablespoon chicken broth.  Saute until the onions are soft and golden, about 5 minutes.  Add more chicken broth if pan becomes dry.  Add the garlic and ground beef.  Break up beef with the edge of a spoon and saute 1 minute.  Sprinkle flour over top and add the remaining chicken broth, tomato paste and rosemary.  Mix well.  Simmer 4 to 5 minutes, stirring occasionally, until sauce thickens.  Add Worcestershire and salt and pepper to taste.  Taste for seasoning adding more Worcestershire if needed.
While ALL this is cooking, mash the potatoes in a food processor or with a potato ricer or sieve.  Mix with olive oil and salt and pepper to taste and set aside.
When the ground beef is done, spread the mashed potatoes on top and sprinkle with cheese.  Place under the heated broiler for 2 to 3 minutes or until cheese melts.