Like so many of my hodgepodge burrito creations of putting absolutely every single leftover imaginable into a tortilla shell and dousing it with hot sauce? You just have to trust me that it's never not worth it! This Shepherd's Pie Burrito is the perfect meal after a night of partying. Or, if you're like me during the coronavirus lockdown this year, just working and needing a late night snack! Either way, the festivities don't have to end after St. Patrick's Day.
Today, I concocted this Irish fusion burrito with Guinness and spinach green-tinted mashed potato pie, wrapped in a tortilla, and topped with Greek yogurt and hot sauce. You can easily add sour cream, but I'm partial to the more mild flavor of Greek yogurt when it comes to mixing culinary genres. It tends to be more forgiving with foods that we don't inherently associate with Mexican fare! Although feel free to experiment here. Fusions are for trying new things and figuring it out!
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Variations of Shepherd's Pie Burrito
I wouldn't say that I've always been a fusion burrito gal. But they have certainly become a staple of my diet over the last year. They're quick and easy to throw together, are a great way to utilize leftovers, and make the same meal day after day new and exciting with a new rendition on a classic recipe. While I don't always wrap pie in a tortilla shell, I am kind of known for that...
This shepherd's pie burrito combines all the best things about St. Patrick's Day in a quick and easy dish. I wrapped a Guinness and spinach-tinted green mashed potato pie in an easy and convenient tortilla shell. It's great for a festive meal on-the-go after St. Patrick's Day. Or, at the very least, makes for quite good hangover food once the festivities have subsided! Either way, it's a great way to utilize leftover shepherd's pie.
Cook Shepherd's Pie. This takes about an hour and requires a large pot, stovetop, food processor (optional), potato masher (optional), rice cooker (or small pot on the stove), wide Dutch Oven (or large saucepan and baking dish), and an oven. You can easily toss any leftovers that you have on hand into a burrito, though, for the same kind of effect! It's a great way to put a spin on leftovers and make what seems like an entirely new meal.
Cook Tortilla
Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito.
Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
Top with sour cream and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and pairs well with a lot of the same flavor profiles.
Serve immediately.
Tips, Tricks, & Notes
For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the burrito without cracking, there are solutions for this as well!
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