Shepherd’s pie celebration

Shepherd’s pie was a staple of Peter Yeates’ childhood. Growing up in Dublin, he ate the dish at least once a week.

“It’s very, very popular” in Ireland, said Yeates, who moved to the United States in 1971 and is now co-owner of Irishtown Bar & Grill in Vancouver.

Shepherd’s pie is a bit of a misnomer. Unlike potpie, it does not have a crust. In that sense, shepherd’s pie is more of a casserole, Yeates said. Ground beef and vegetables are topped with mashed potatoes, broiled until golden brown. Traditionally, lamb was used in lieu of beef, which is more common today, he said.

Yeates, a 63-year-old Vancouver resident and musician, has adapted his family’s shepherd’s pie recipe over the years. The version featured at Irishtown includes additions such as tomato soup, cheese and celery.

“Irish food can be fairly bland. Anything that can give it a little more flavor is good,” he said.

With St. Patrick’s Day just around the corner, Yeates offered his shepherd’s pie recipe for those wanting to try making it at home.

Peter Yeates’ Shepherd’s Pie

Servings: 4-6.

2 pounds ground chuck

3 large carrots

3 stalks celery

1 medium onion

2 packets brown gravy mix

1 can tomato soup

3/4 cup milk

5-6 medium potatoes

About half a stick of butter, more if desired

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup grated cheddar cheese

Brown ground chuck and drain off fat.

Dice carrots, celery and onions into about 1/2 -inch cubes.

Mix the vegetables into the meat and pour into a medium-sized casserole dish.

Add the gravy mix, 1/3 of the tomato soup, and salt and pepper. Add water until the bottom half of the meat and vegetables is covered. Bake at 400 for about 45 minutes or until the vegetables are cooked.

Boil and mash the potatoes and add milk, butter, and salt and pepper to taste.

When the meat and vegetables are done, spread the potatoes on top with a fork, leaving little ridges. Broil until potatoes are a nice tan shade. Sprinkle cheese over top and serve.