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Shepherd's Pie and irish cream cupcakes

1 tbsp olive oil 2 lbs ground beef or ground lamb (or use a combo of both!) 1 large onion, diced 2 stalks celery, diced 3 carrots, peeled and diced 2 cloves garlic, minced 2 tbsp flour 1 1/2 cups beef broth 1 tsp dried thyme 1/2 tsp dried rosemary 1 tbsp tomato paste (or sub ketchup if you don't keep tomato paste around) 1 tbsp Worcestershire sauce 1 cup fresh or frozen peas Salt and pepper, to taste 2 lbs russet potatoes, peeled and cut into 1 inch chunks 1/2 stick butter, salted or unsalted 1/2 cup half and half, plus more if needed to adjust consistency Salt, to taste Chopped parsley to garnish. Preheat oven to 350 degrees. Heat the oil in a large skillet over high heat and cook and crumble the meat. Add the onion, celery, and carrots and cook until the vegetables are soft. Add the garlic and flour and cook briefly for about one minute. Add the beef broth, thyme, rosemary, tomato paste, and Worcestershire sauce and bring to a simmer. Cook for about 10 minutes to thicken. Add the peas, cook for another five minutes, and season with salt and pepper. Meanwhile, prepare the mashed potatoes. Dice them into a large pot filled with water. Once you're finished dicing, swish the potatoes around and drain the water. Fill with fresh water and bring to a boil. Cook, uncovered, until potatoes are very tender, about 15-20 minutes. Drain fully and rinse the potatoes very quickly with hot water. Meanwhile, place the pot back on the stove with the butter and half and half over medium heat. Let the butter melt into the half and half. Use a ricer to add the potatoes back to the pot. Alternately, add the cooked potatoes to the dairy mixture and mash with a potato masher. Season very well with salt. Transfer the meat mixture to a baking dish, then top with a layer of the mashed potatoes on top to cover. Alternately, divide the meat mixture amongst individual oven-safe ramekins or bowls, then top with the mashed potatoes for individual servings. Bake at 350 degrees for 25-30 minutes, or until bubbly and browned on top. Garnish with chopped parsley and serve hot. 1 3/4 cup flour 1 cup sugar 3/4 cup brown sugar 3/4 cup dutch processed cocoa powder 1 tsp baking powder 2 tsp baking soda 1/2 tsp salt 1/2 cup oil 1 cup whole buttermilk 2 eggs 3/4 cup hot coffee 1/4 cup Bailey's Irish cream Preheat the oven to 350 degrees. In a medium mixing bowl, whisk together the flour, cocoa powder, sugars, baking powder, baking soda, and salt. In a 2-cup liquid measuring cup, measure the oil and buttermilk. Whisk in the eggs and add to the dry ingredients. Start to combine and whisk in the hot coffee and Bailey's. Line muffin tins with 24 paper liners and divide the batter evenly into the tins. Bake for 18-20 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting. 8 oz cream cheese 1 stick unsalted butter, softened 3 cups powdered sugar Pinch salt 2 tbsp Bailey's Irish cream Green sprinkles, optional To make the frosting, beat the cream cheese, butter, powdered sugar, and salt until light and fluffy. Add the Irish cream and beat to combine. Pipe or spread liberally onto cooled cupcakes and add sprinkles as desired. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.