Recipe: Shepherd’s Pie
While our own Chef Erik is sometimes reluctant to give out all his secrets, in light of this delicious holiday, he’s agreed to share his recipe for one of our most popular heat-and-eat meals, Irish-inspired Shepherd’s Pie. Enjoy, Kettle Club!
Ingredients for Mashed Potatoes:
2-3 large, Russet potatoes
3 tablespoons butter
1/3 cup heavy cream
Ingredients for Filling:
3/4 cup chicken stock
1 lb. ground beef
1 small, yellow onion diced
1 large carrot, diced
4 garlic cloves, crushed or diced
¼ cup dry red wine
2 teaspoons fresh thyme chopped
1 bay leaf
2 Tablespoons Worcestershire sauce
1 tablespoon cornstarch
Kosher salt and freshly ground black pepper
For Mashed Potatoes:
Peel and rough-cut potatoes. Transfer to a large pot and cover with cold water by at least 2 inches. Season water with salt. Boil 10-15 minutes until potatoes are easily pierced by knife. Drain potatoes in colander and transfer into large bowl with butter. Whip on high until light and fluffy. Turn mixer to lowest setting and slowly add cream until smooth (you may not need all the cream).
Heat oil in large Dutch oven over high heat until shimmering. Add ground beef and cook until browned. Add onion, carrots, celery and garlic and cook stirring and scraping bottom of pot until vegetables are softened (about 4 minutes).
Add red wine and bring to a simmer over high heat. Cook until wine has almost evaporated. Add chicken stock, thyme, bay leaf and Worcestershire. Sprinkle corn starch over mixture in pot and stir. Bring to a simmer then reduce heat to low and simmer until sauce has thickened (about 20 minutes). Discard Bay Leaf. Stir in peas and season with salt and pepper.
Cool filling and cover with mashed potatoes. Bake for 20 minutes at 350 degrees.