Craving Meat and Potatoes? This Shepherd’s Pie is sure to hit the spot…don’t let the length of the recipe intimidate you, I’ve broken it down into baby steps for ease of reading.
Enjoy this dish with your favorite craft beer, or if you need a suggestion, I recommend Fat Tire Amber Ale or Fat Tire Belgian White brewed by New Belgium Brewery in Fort Collins, Colorado OR Boulevard Unfiltered Wheat, brewed by Boulevard Brewing Company in Kansas City, Missouri. Then of course there’s always Guinness, since you must use it in the recipe anyhow. Cheers!
2 Pounds Russet Potatoes, peeled and quartered
2 Tbsp Extra-Virgin Olive Oil
2 Leeks, white and light green parts only, halved lengthwise, sliced ½” thick and rinsed well
12 Ounces Ground Beef*
12 Ounces Ground Lamb*
Freshly Ground Pepper
2 Large Carrots, diced
2 Cloves Garlic, finely chopped
1 Tbsp Worcestershire Sauce
1 Tbsp Fresh Thyme, chopped
3 Tbsp Tomato Paste
3/4 cup Irish Stout, such as Guinness
1 ¼ Cups Low-Sodium Beef Broth
1 Cup Frozen Peas
4 Tbsp Unsalted Butter
2/3 Cup Half and Half
1 Cup Grated Cheddar Cheese, about 4 ounces
*1 pound is 16 ounces
FIRST Preheat your oven to 400 F
SECOND Put the potatoes in a large saucepan, cover with cold water by 1 inch and season with salt.
THIRD Bring the potatoes to a boil, then reduce the heat and simmer until tender, 20 to 25 minutes.
FOURTH Heat the olive oil in a large skillet over medium heat.
FIFTH Add the leeks and season with ½ tsp salt
SIXTH Cook leeks, stirring until they are soft but not browned, about 8 minutes
SEVENTH Transfer half of the leeks to a large bowl and set aside.
EIGHTH Add the beef and lamb to the skillet with the remaining leeks.
NINETH Cook meat over medium heat, breaking it up, until no longer pink, about 6 minutes
TENTH Pour off any excess fat from the skillet; season the meat with ½ tsp salt and a few grinds of pepper
ELEVENTH Stir the carrots, garlic, Worcestershire sauce and thyme into the meat
TWELTH Clear a space in the middle of the skillet and add the tomato paste
THIRTEENTH Cook the tomato paste, stirring until slightly darkened, about 1 minute, then stir into the meat mixture
FOURTEENTH Pour in the stout (Guinness) and simmer until slightly reduced, about 2 minutes
FIFTEENTH Add the broth and bring to a simmer
SIXTEENTH Continue stirring until the carrots are almost tender, about 5 minutes
SEVENTEENTH Stir in the peas; reduce the heat to low and let simmer while you mash the potatoes
EIGHTEENTH Drain the potatoes and let cool slightly
NINETEENTH Transfer the potatoes to the bowl with the reserved leeks; add the butter, half and half and ½ tsp salt – mash well
TWENTITH Stir in ½ cup Cheddar cheese
TWENTY FIRST Spread the meat mixture into a 3-quart baking dish
TWENTY SECOND Dollop the mashed potatoes on top, then spread with the back of the spoon to cover the meat mixture
TWENTY THIRD Sprinkle the remaining ½ cup Cheddar cheese and bake until the dish is bubbling around the edges and the topping is browned in spots, about 25 minutes
FINALLY Remove from oven and let rest about 10 minutes before serving
Savor the Flavor
Recipe from my private collection, published in the Food Network Magazine, March 2016, Page 85