Shepherd’s Pie
Serves 6-8
Pair with...
Choose a big, fruity red wine for this dish. A Syrah (or Shiraz) brings lots of ripe and juicy berry flavors, full body and a pleasant, dry finish to complement this recipe.
Ingredients
2 medium potatoes
4 tbsp butter
1/2 cup whole milk
Salt
Olive oil
1 onion, diced
4 carrots, diced
3 celery stalks, diced
1 lb ground beef (or lamb)
1 cup frozen peas
2 tbsp tomato paste (or ketchup)
Salt
1/2 cup shredded cheese (cheddar or Monterey Jack)
1/2 cup parsley, chopped
Preparation
Peel and chop the potatoes. Boil until tender, about 15 min.
Drain and mash. Add butter, milk and 2 tsp salt.
Add more butter or milk if desired. Whip with a whisk until smooth. Set aside.
In a large skillet, add 2 tbsp oil and add onion, carrot and celery.
Cook for 10 min.
Add beef and cook until done, about 10 min. Add peas and combine.
Add tomato paste and 2 tsp salt and stir to combine.
If it is too dry add a 1/4 cup water or broth.
In a 2 quart casserole dish, spread out the beef mixture.
Scoop the potato on top and spread it over the beef mixture.
Spread the cheese over the potatoes if desired.
Bake 30 min.
Place under broiler for 2-5 min until cheese gets brown.
Remove from oven and rest for 10 min.
Garnish with parsley and serve.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!