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Some Kinda Good with Rebekah Faulk Lingenfelser: Parmesan Shepherd's Pie for St. Patrick's Day
Rebekah Faulk 3rd one WEB
Rebekah Faulk Lingenfelser - photo by Photo by REBEKAH FAULK LINGENFELSER/special

In the spirit of St. Patrick’s Day, I’m sharing my version of Shepherd’s Pie, a meat pie comfort food dish, topped with mashed potatoes. At my house, whenever leftover mashed potatoes are around, you can bet Shepherd’s Pie will be on the menu soon. Cheesy, warm and full of vegetables, the flavors are familiar, and clean-up is easy. Using a cast iron skillet makes the job super simple.  

Shepherd’s Pie has been around for centuries, and there are a ton of variations on the recipe. For me, it’s one of those kitchen sink style/clean out the ‘fridge dishes, where anything goes. Traditionally, Shepherd’s Pie is made with lamb, garden peas and corn, but recently, I had a bag of frozen vegetables in my freezer and they worked perfectly. I make the dish with ground beef, and even venison. My husband Kurt isn’t a fan of green peas, so the frozen vegetables I had on hand worked in his favor. When it comes to cheeses, I’ve used everything from sharp cheddar to pepper jack to fresh Parmesan cheese. Parmesan gives it a salty bite and works wonderfully with creamy potatoes. I love hearing the timer sing and pulling this hearty skillet, perfectly browned on the top and bubbling around the sides, out of the oven. From stove top to oven, this recipe is ready to eat in 35 minutes. 

Parmesan Shepherd's Pie

You can visit my food blog at for more festive St. Patrick’s Day recipes, like my green mint chocolate chip cookies or Irish mojitos. Now, for an old Irish blessing: May the road rise up to meet you, may the wind always be at your back, may the sun shine warm upon your face and rains fall soft upon your fields, and until we meet again, may God hold you in the palm of his hand. Have a happy St. Patrick’s Day.

Ingredients • 1-2 scant cups leftover garlic roasted mashed potatoes • 1 pound lean ground beef or venison • 1 medium onion, chopped • Garlic salt • Pepper • Crushed red pepper flakes • Dried Oregano • 1 16 oz. bag of frozen mixed vegetables • 1 cup fresh Parmesan cheese, divided

In a cast iron skillet, saute lean ground beef and onion until beef is brown. Add seasonings: garlic salt, pepper, crushed red pepper flakes and dried oregano. Add frozen vegetables and cook until incorporated. Top mixture with half of grated Parmesan cheese. Gently spread leftover mashed potatoes evenly over the top. Sprinkle with remaining cheese. Dot with butter. Bake at 425 for 25 minutes until hot and bubbly. Devour!

Georgia native Rebekah Faulk Lingenfelser is a food enthusiast, writer and the cooking show host of SKG-TV on YouTube. The personality behind the blog,, she is a public relations graduate of Georgia Southern University and attended Savannah Technical College’s Culinary Institute of Savannah.  Search Facebook for Some Kinda Good or tweet her @SKGFoodBlog.

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