Shepherd's Pie
A spin on traditional Shepherd’s Pie, with a bit of Guinness and the cheesiest mashed potatoes.- Prep Time 30 Minutes
- Cook Time 1 Hour
Ingredients
4T Olive Oil
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2 Cups Vidalia Onions, chopped
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1 lb Ground Beef
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1lb Ground Lamb
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3 teaspoons each: fresh chopped rosemary, freshly chopped thyme, freshly chopped parsley
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2 T Kosher Salt
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2 T Ground Black Pepper
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2 T Shoyu
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4 Garlic cloves, chopped coarsely
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4 T flour, whisked into 6 T water
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4 T tomato paste
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1 cup Glace de Veau, whisked with ¼ cup Guinness
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1 lb bag frozen peas and carrots
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1 15 oz can sweet corn kernels, drained
For the Potato Topping
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3 lbs russet potatoes, peeled and cut into small cubes
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2 shallots, peeled and minced
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2 sticks butter (salt, no salt, whatever you want)
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1 cup half and half
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2 t each kosher salt and ground pepper
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½ cup chopped fresh Italian parsley
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1 cup grated parmigiana
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1 cup shredded cheddar
Directions
- Heat oven to 400°
- Heat oil in a large skillet and add your onions
- Saute 7 minutes, stirring often
- Add your ground meat and break it apart as you stir and saute it.
- Add your herbs, salt, and pepper
- Cook 10 minutes on medium until your meat is cooked
- Add your Shoyu and garlic
- Stir in your flour/water slurry and tomato paste
- Allow your mix to thicken slightly and add your Glace de veau/Guinness mix and stir well
- Add your veggies, bring it back to a boil and lower to a simmer. Cook 10 minutes on low.
Preparing your Potatoes:
- Put your potatoes and shallots into a large pot and cover with water. Bring to a strong boil and add your salt and pepper.
- Lower to a simmer and cook until potatoes are fork-tender, about 25 minutes.
- Strain and put the potatoes back into the pot so any extra liquid evaporates
- Add butter, cream, salt and pepper, and parsley and blend with a hand mixer til creamy.
Last Step:
- Spray a 9x11 pan with cooking spray
- Pour your meat into the pan
- Carefully spoon the mashed potatoes over the meat, spreading it in an even layer
- Liberally sprinkle the cheeses over the potatoes, don’t be shy.
Cook for 40 minutes, until the top is crunchy and melty.
Cool for 15 minutes and cut to serve.
