Shepherds Pie

So I might not be Irish, but I can make a mean Shepherd’s Pie that my Irish American hubby loves.  And you know what they say, food is the way to your heart…and this was definitely the case in my relationship. LOL

I hope you will try this!

Shepherds Pie

Ingredients

(Serves 6 to 8)

4 tbsp. Butter, plus more to grease the pan

1 (6 oz.) Onion, chopped

2 Garlic Cloves, chopped 

2 (7 oz.) Carrots, chopped 

2 (4 oz.) Celery Stalks, chopped

1 lb. Ground Beef

2 tsp. Salt

1 tsp. Pepper 

2 tsp. Garlic Powder

⅛ tsp Red Pepper Flakes 

2 tbsp. Flour

1 cup Guiness

1 Cup Vegetable Stock

1 tbsp. Worcestershire Sauce

½ cup Frozen Corn

½ cup Frozen Peas

Mashed Potatoes

2.5 lbs Potatoes, peeled and 

⅔ Cup Sour Cream

4 oz. Cream Cheese 

4 ox. Grated Fontina

¼ cup Grated Pecorino, plus more for topping the pie

¾ tsp. Salt

¼ tsp. Pepper

2 Eggs Yolks

Scallions or Parsley for garnish


Method

Preheat the oven to 400 degrees. Grease an 8 x 10 (should be about 3 inches deep) baking pan with butter.

Place the potatoes in a large pot and add in cold water right until the point where the potatoes are submerged in the water. Add in a little salt.

Bring to a boil and cook until the potatoes are soft.  About 25 minutes.

In the meantime, in a pan melt butter.  Add in the onions and garlic and saute on low for 7 minutes until the onions become translucent. 

Add in the carrots and celery and continue to saute for 5 minutes.

Raise the temperature a little and in the ground beef, breaking into tiny pieces like you would taco meat. 

Season with salt, pepper, garlic powder and red pepper flakes.

Cook until all the pink in the meat is gone, about 7 minutes. 

Sprinkle in the flour and cook it for about 1 minute stirring it into the mixture.  Whisk in the Guiness and simmer and cook for 3 to 4 minutes and then add in the vegetable broth and worcestershire sauce.  

Bring to a simmer and cook for about 5 minutes.  The sauce will start to thicken. 

Add in the corn and peas. Turn off the heat.

For the mashed, drain the potatoes.  Then in a bowl, I use a potato ricer to start to mash the potatoes. 

Add in sour cream, cream cheese, Fontina, Pecorino and salt and pepper. Continue to mash then add in two egg yolks. Be sure to combine well. 

Add the beef to the baking dish for the bottom layer. 

Top the beef mixture with the mashed potatoes. I use a fork to make grooves on top of the pie.  Then sprinkle on more Pecorino and bake for 25 to 30 minutes. Serve.

 

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