SHEPARD'S PIE - REVISITED & BETTER!
Updated: May 27
Rick's Shepard's Pie
1 Lb. Ground Beef
1 Onion, peeled and diced large
3 Carrots, peeled and sliced 1/4"
3 Celery Stalks, sliced 1/4"
4-6 Mushrooms, remove stems and slice
1 tsp. Fresh Ground Pepper
1 tsp. Coarse Salt
1/2 tsp. each: Ground Cumin, Rubbed Sage, Thyme, Garlic Powder
1/2 Cup Wylers Beef Broth
1/3 Cup Pinot Noir
1 Tbsp. Butter
1 Tbsp. Extra Virgin Olive Oil
Mashed Potato Ingredients
2 Lb. Russet Potatoes, peeled and cut to chunks
1 Tbsp. Salt
3 Tbsp. Melted Butter
3 Oz. Milk
1/2 Cup x 2 Shredded Cheddar Jack Cheese Mix
In large skillet on medium high heat, melt butter, then add EVOO, ground beef and sprinkle with salt & pepper. Cook until just starting to brown.
Then add onion, carrot and celery. Stir to mix in with beef. Cook for 5-6 minutes on medium heat until veggies start to soften.
Add mushrooms, beef broth, wine and spices. Turn heat to low and simmer for 5 minute to blend the flavors. Stir a couple of times.
Pour into a 13x9" casserole dish and top with mashed potatoes.
Potato Topping Instructions
Place potatoes in large pot, add water to cover by 2", and bring to a full boil. Then add salt and reduce to low boil for 12-15 minutes until potatoes are fork tender.
Drain in a colander and return to pot. Start to mash, then pour in melted butter and milk. Continue mashing until smooth texture.
Add 1/2 cup shredded cheese and mix in.
Spoon potatoes over top of ground beef and veggies in an even topping.
Add shredded cheese in a light coating over the top of potatoes.
Place casserole dish in 350 degree preheated oven for 10-12 minutes to heat through, and melt the cheese over the potatoes.
Remove from oven, cut into squares and serve using a spatula.
Enjoy the warm & savory taste!