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ground beef, cinnamon, nutmeg, chives, onion, carrots, peas, olive oil, Worcestershire sauce, Guinness Stout, potatoes, heavy cream, butter, tortillas, Dubliner cheese, white cheddar
Category
Finger Foods
What do you get when you cross Irish cuisine with Dallas (home of the Final Four) Tex-Mex yummies? Shepherd’s pie quesadillas. That’s what. Holy yum.
These treats do require several steps—each of which, we assure you, is easy. And these puppies are worth it because they are miiiighty tasty, let us just say. Enjoy!
Ingredients
1 pound ground beef
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon kosher salt
1 teaspoon black pepper
Several chive stalks, finely minced
¾ cups yellow onions, diced
¾ cups carrots, diced
½ cup English peas (or more, to taste)
1 tablespoon extra virgin olive oil
2 tablespoons Worcestershire sauce
Guinness Stout
4 large potatoes, peeled (or 6–8 small/medium potatoes)
Several chive stalks, finely minced
¼ cup heavy cream
4 ounces Irish salted butter
1 teaspoon salt
1 ½ teaspoons black pepper
Flour tortillas
Irish salted butter
Several chive stalks, finely minced, for serving
1 cup Dubliner cheese, shredded
1 cup mild white cheddar cheese, shredded
For Meat Filling
For Mashed Potatoes
For Quesadillas
Directions
In a large skillet over medium heat, combine the olive oil and enough Guinness to fill the bottom of the skillet with liquid.
Add in the onions and carrots and sauté until the onions are translucent and the veggies have sucked up much of the liquid.
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.
Add in the peas at the end and then remove from heat. Drain any leftover liquid and set skillet aside.
Boil potatoes until soft enough to mash.
Mash and then add in the butter, cream, salt, pepper, and chives. Mix well and set aside.
In another large skillet, melt a small amount of the Irish butter.
Lay a flour tortilla out on a plate.
On one half of the tortilla, spread mashed potatoes.
Top with a large spoonful of the meat mixture. Add a generous sprinkle or two of cheese.
Fold the other half of the tortilla over and throw the quesadilla in the skillet.
Let that side brown and then flip over and brown the other side (adding more butter to the skillet, if necessary).
Serve in triangular pieces topped with a sprinkle of minced chives. Devour!