Pimped Shepherd’s pie
- Preparation 1 h
- Cooking 1 h 20 min
- Servings 6
- Freezing Absolutely
I LOVE SHEPHERD’S PIE! The classic version is nice but I was craving something deeper. It was easy to bring it to another level! Don’t worry about the orange color, it is because I have used sweet potatoes and not some cheap cheese!
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Ingredients
- 2 big sweet potatoes, peeled and diced
- 2 big Russet potatoes, peeled and diced
- Olive oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 carrots, cut in half then sliced
- 3 celery sticks, cut in half then sliced
- 1/2 teaspoon dried savory
- 1/3 cup Raftman beer from Unibroue
- 100g shiitake mushrooms, chopped
- 450g medium-lean ground beef
- 350g ground lamb
- 2 tablespoons butter
- 1/4 cup 15% country style cream (optional; cream will make potatoes puree softer. I loved the texture while my girlfriend would have preferred a denser puree)
- 1 can 398ml corn, drained
- 1 can 398ml cream corn
- 200g old fashioned Gruyère cheese
- Dried parsley
- Salt and ground pepper
Preparation
- In a big pan filled with boiling salty water, pour the potatoes and cook for 45 minutes, or until ultra fork tender. Pour in a strainer, drain and return in the pan. Set aside, heat off.
- Meanwhile, in a skillet at medium heat, add 2-3 tablespoons olive oil and cook onion and garlic for 2-3 minutes while stirring.
- Add the carrots, celery, savory along with a small drizzle of olive oil. Season with salt and pepper then toss well. Continue cooking for 5 minutes while stirring often. Add the beer and mushrooms then continue cooking for 5 minutes.
- Preheat the oven at 400°F.
- Add the meat in the skillet and cook for 8 to 10 minutes, while breaking in small chunks, until it is not pink anymore. Season with salt and pepper. Drain off fat and set aside.
- Heat back he potatoes at medium and smash well. Add the butter and melt while stirring / smashing non stop. Add the cream, if desired, then stir. Taste and rectify seasoning if necessary.
- In a big bowl, combine the corn and set aside.
- In a 9” x 13” baking dish, add the meat mix and spread well. Pour the corn mix and spread well again. Add the potatoes and spread like a ninja. Cover with the cheese then sprinkle some dried parsley, to taste.
- Place in the oven and cook for 12 minutes. Crank to BROIL and continue cooking for 2-3 minutes or until the cheese is golden! Remove from oven and let rest a couple of minutes before serving!
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Les Jamelles Réserve Personnelle Mourvèdre
With this next level Shepherd's pie with lamb, we need something strong! You know about the mourvèdre? Mostly cultivated in South France and Spain, it brings reds that are strong, colorful and spicy.
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This original lamb sheperd’s pie will pair well with this white German beer with aromas of banana, clove and pepper. This dry beer will balance the sweet taste of sweet potatoes and corn.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
Our sommeliers suggest
Les Jamelles Réserve Personnelle Mourvèdre
With this next level Shepherd's pie with lamb, we need something strong! You know about the mourvèdre? Mostly cultivated in South France and Spain, it brings reds that are strong, colorful and spicy.
See the product
La Mlacommode, La Voie Maltée
This original lamb sheperd’s pie will pair well with this white German beer with aromas of banana, clove and pepper. This dry beer will balance the sweet taste of sweet potatoes and corn.
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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