Shepherd’s Pie

Shepherd’s Pie Dish Guide

Served 4-6

Beef Filling

1 lb ground beef

6 oz cremini mushrooms, finely chopped

1 cup finely diced white onion (about 1 medium onion)

3-4 garlic cloves, minced

2 t fresh rosemary, finely chopped

1 t dried thyme

2 T tomato paste

¼ cup dry red wine (merlot, cab sav)

¾ cup beef stock

2 T all-purpose flour

2 T olive oil

¾ cup frozen peas and carrots

1 T Worcestershire sauce

2 T freshly minced parsley (plus more for garnish)

Salt and Pepper to taste

Cheddar Mashed Potatoes

2.5 lbs russet potatoes, peeled and diced

6 T unsalted butter

2 T sour cream

¼ cup half and half

1 t garlic powder

4 oz cheddar cheese, freshly grated

1-2 oz parmesan cheese

Salt and Pepper to taste

Start by making the potatoes. They’ll stay warm while you make the filling. Add the peeled and diced potatoes to a large pot of cold water and season with salt. Bring to a boil and simmer for 15 minutes or until the potato pieces are fork tender. Drain the potatoes and return them to the warm pot over low heat. Add the butter, half and half, garlic powder and sour cream and mash until mostly smooth. Add more half and half if needed. Once mashed, add the cheddar cheese and fold it in until melted and combined. Lid up and set aside to keep warm.

For the beef filling, add 1-2 T of olive oil to a skillet over medium high heat. Add the ground beef and break it up and cook until almost done. Add the minced mushrooms, onion, garlic, thyme and rosemary and season with salt and pepper. Cook, stirring often, for 7-8 minutes or until the onions are softened and most of the water in the pan is evaporated.

Make a spot in the middle of the pan for the tomato paste and add it. Stir it around to warm it through and then stir it into the mince mixture. If using very lean ground beef, add a touch more olive oil. If you have a couple tablespoons of fat in the pan, you’re good to go. Add the flour and stir until it is fully coated in the fat and no white spots remain. Deglaze with the red wine. Cook for 2-3 minutes to cook out the alcohol.

Add the beef stock and Worcestershire sauce and stir until slightly thickened. Cook out over medium heat for 5-7 more minutes to let the flavors combine and liquid reduce slightly. It should be saucy but not soupy.

Place meat mixture in baking dish (it should fill no more than halfway up) and add the parsley and frozen peas and carrots. Stir to combine. Top with the potatoes and spread them gently all the way to the edge of the baking dish.

Using a fork, create shallow lines in the top of the potatoes for maximum browning. Sprinkle with parmesan cheese and bake at 425 for 25-30 minutes or until golden brown and the meat mixture is bubbling up the sides of the baking dish.

Let cool for 15-20 minutes and serve!