Shepherd’s Pie

This St. Patrick’s Day Classic is sure to be the most satisfying meal you’ll eat all week. A meat pie topped with fluffy mashed potatoes, need we say more?

Ingredients

Potatoes

5 peeled and roughly sliced Russet Potatoes
3 ounces of unsalted butter
2 tablespoons of extra virgin olive oil
3 tablespoons of sour cream
1/2 cup of shredded cheddar cheese
Kosher salt and fresh cracked pepper to taste
1 ounce of melted unsalted butter

Pie

1 ounce of unsalted butter
1/2 small diced yellow onion
3 finely minced cloves of garlic
2 pounds of ground beef
1 bag of Heinen’s mixed frozen vegetables (corn, peas, carrots and beans)
2 tablespoons of tomato paste
Worcestershire sauce to taste
2 tablespoons of all purpose flour
2 1/2 cups of beef stock
Kosher salt and fresh cracked pepper to taste
1 tablespoons of fresh rosemary leaves
chopped chives for garnish

Procedures

Preheat the oven to 375°

Potatoes

In a large pot of boiling salted water, add in the sliced potatoes and cook until done, about 12 minutes.

Once they are done strain, add back to the pot along with the butter, olive oil, sour cream, and salt and pepper and mash until smooth.  

Finish the potatoes by folding in some shredded cheddar cheese and set aside.

Pie

In a large saute pot on high heat, add in some butter, and then caramelize the onions and garlic.  Once brown add in the ground beef and cook until it is done.

Once the beef is done, add in the vegetables, tomatoes paste and Worcestershire sauce and mix until combined.

Next, mix in the flour and then add the beef stock and cook until it becomes thick.

Finish the mixture with salt, pepper and fresh rosemary leaves.

Pour the beef mixture into a 13×9 casserole pan and evenly spread the mashed potatoes on top making sure to cover the beef mixture completely.

Next, drizzle the melted butter all over the mashed potatoes and bake in the oven on 375° for 20 minutes.

Garnish with chopped chives and serve.

Makes one 13×9 inch casserole