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Shepherd’s Pie Quesadillas

What do you get when you cross Irish cuisine with Dallas (home of the Final Four)’s Tex-Mex yummies? Shepherd’s pie quesadillas. That’s what.

These treats do require several steps–each of which, I assure you, is easy. And these puppies are worth it because they are miiiighty tasty, let me just say.

Directions:

  1. In a large skillet over medium heat combine the olive oil and enough Guinness to fill the bottom of the skillet with liquid.
  2. Add in the onions and carrots and saute until the onions are translucent and the veggies have sucked up much of the liquid.
  3. Add the chives, nutmeg, cinnamon, Worcestershire sauce and meat, stirring constantly until the meat is cooked. Be sure to mash the meat well so as to avoid large chunks. If the mixture starts to dry as you cook, splash with more Guinness.
  4. Add in the peas at the end and then remove from heat.Drain additional liquid and set skillet aside.
  5. Boil potatoes until soft enough to mash.
  6. Mash and then add in the butter, cream, salt, pepper, and chives.
  7. Mix well and set aside.
  8. In another large skillet, melt a small amount of the Irish butter.
  9. Lay a flour tortilla out on a plate.
  10. On one half of the tortilla, spread mashed potatoes.
  11. Top with a large spoonful of the meat/carrots/peas/onion mixture.
  12. Top with a generous sprinkle or two of cheese.
  13. Fold the other half of the tortilla over and throw the quesadilla in the skillet. 
  14. Let that side brown and then flip over and brown other side (adding more butter to the skillet if necessary).
  15. Serve in triangular pieces topped with a sprinkle of minced chives.

This is a recipe by
Hungry Fan
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