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Shepherd’s Pie

By: Sarah Kelly

Shepherd's pie is traditionally made with lamb, but this recipe calls for SRF ground beef. Technically using beef makes this a cottage pie - the English version of a shepherd's pie. No matter what you call it, this savory dish is warm and comforting in the winter, but I like to make it in the early spring meal when fresh peas are in season.

Cook the peas after the pie is finished as opposed to mixing them in the filling for a brighter fresher taste. You can make the filling up to 3 days ahead but make the mashed potatoes and scoop them on right the final bake.

Ingredients

Shepherd's Pie

  • 2 lbs SRF Wagyu ground beef
  • 2 tablespoons beef tallow or high heat cooking oil
  • 1 yellow onion, diced
  • 6 carrots, diced
  • 4 ribs celery, diced
  • 2 leeks, washed and diced
  • 1 fennel bulb cored and diced
  • 2 tablespoons Herbs de Provence or other dried herbs such as, parsley, thyme, chives, oregano OR ¼ fresh chopped similar herbs
  • 1 can beer
  • 6 cups beef stock (reserve 1 cup)
  • 6 oz tomato paste
  • ¼ cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • Salt & pepper
  • 1 cup beef stock
  • 2 tablespoons cornstarch
  • 2 cups fresh peas (or substitute frozen)
  • ½ cup dill
  • 2 tablespoon butter
  • Salt

Mashed Potatoes

  • 6 to 8 medium Yukon Gold potatoes
  • Heavy cream
  • Butter
  • Salt + pepper to taste
  • ¼ c fresh chopped/sliced chives, parsley or green onion

Shepherd's Pie

In a large pot, heat oil on medium high for a minute, add the diced vegetables and season with salt and pepper. Cook for 8 to 10 minutes stirring often until soft. Remove from the pan.
Return pan to stovetop on medium high heat and add the ground beef. Season with a pinch more salt and pepper. Stir the meat while it cooks until it about 80 percent done. The beef should appear mostly brown with some pink showing. Turn off the heat. Use a spoon to remove as much fat as possible. Return the vegetables to the pot.
Turn the heat to medium. Add herbs, beer, stock, tomato paste, Worcestershire, soy and vinegar. Let simmer for about 15 minutes. If the mixture gets thick and hard to stir, add a small amount of stock or water.
In a separate bowl add the reserved 1 cup of beef stock and 2 tablespoons cornstarch. Whisk together until smooth. Add to the large pot and stir, let cook for 5 minutes. The finished product should look like a thick stew or spaghetti sauce.
Place stew in a 9” by 9” casserole dish and heat the oven to 350°F.
Make mashed potatoes (see below).
Place the casserole dish on a cookie sheet. Scoop out potatoes into 9 even dollops on top of the meat mixture. Spread potatoes with a butter knife or offset spatula to make wave textures and create nooks and crannies for the peas.
Bake in the oven for 20-30 minutes until the meat is bubbling. Pull from the oven and let it cool for 10 minutes.
While the shepherd’s pie cools, bring 1 cup salted water to a boil in a small saucepan. Add the peas and butter and cook for about 3 minutes. Strain off the liquid and add the dill.
Top the pie with peas and fresh chopped herbs. Serve.

Mashed Potatoes

Peel and cut potatoes into large slices. Add to a pot of boiling salted water. Cook on stove top until soft enough to mash. Drain.
Heat cream and butter in a small sauce pot.
To mash the potatoes, use a mixer with a paddle attachment. Run for a few seconds to break the cooked slices apart, then slowly add the cream and butter until the potatoes are a spreadable consistency. Season with salt and pepper. Do not over mix.