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St. Patrick’s Day is a big holiday in our house. And of course it would be. Sean is proud part-Irish dude, and with the last name of Fedigan, we certainly celebrate the color green and eat soda bread. Heck, we even named our son McGovern, after his grandmother’s maiden name.
So as the 17th approaches, I’ve been thinking about menu. The first thing that came to mind was corned beef and cabbage.
Ehhhhhh. Not a fan.
But I am a fan of Shepherd’s Pie. I have a recipe that I have tweaked and it is delicious, and I want to share it with you today.
Give it a shot. It can be made ahead and then baked when ready to eat. Pair it with a pint (or two) of Guinness and you’re good to go.
Enjoy! Click here for the recipe.