Luck of the Irish Shepherd’s Pie
Our version of Shepherd’s Pie is comforting and rich, perfect for a chilly evening spent tucked indoors.
We use beef chuck roast in place of ground meat because it provides better texture and flavor. An excellent recipe with rich taste and depth of flavor. Can be made ahead and baked later.
1 tbsp. MOOC’s Basil Infused Extra Virgin Olive Oil
1 tsp. fresh ground Black Pepper
1 dash Salt, for seasoning
1 lb. Ground Beef
1 large Onion, finely diced
3 – 4 large Carrots, peeled & finely diced
½ cup Frozen Peas
½ cup Frozen Corn
3 – 4 sprigs fresh Thyme, finely chopped
2 tbsp. Flour
2 ¼ tbsp. MOOC’s Butter Infused Extra Virgin Olive Oil
6 ounces Red Wine (more or less to taste)
¼ cup MOOC’s Garlic Infused Extra Virgin Olive Oil
2 tbsp. Tomato Paste
2 tbsp. MOOC’s Traditional Dark Balsamic Vinegar
1 cup Chicken Stock
2 lbs. Mashed Yukon Gold Potatoes, peeled & cut
Optional: Grated Parmesan Cheese
1. Sauté carrots in the MOOC’s Basil Infused Extra Virgin Olive Oil until just tender. Add the onions and sauté for a few minutes. Add the ground beef and season with the ground black pepper and thyme. Cook until browned; drain the fat. Add the MOOC’s Butter Infused Extra Virgin Olive Oil and peas and corn. Sprinkle the flour and stir until combined. Add the tomato paste, red wine and MOOC’s Traditional Dark Balsamic Vinegar. Reduce slightly then add the chicken stock. Allow to reduce down until you have a thick, meaty gravy. Season to your taste.
2. Preheat oven to 400 degrees. Grease an ovenproof dish (9”x13”) with MOOC’s Extra Virgin Olive Oil. Pour beef mixture into the ovenproof dish.
3. Meanwhile, place the cut-up potatoes in a large pot and add cold water just to cover. Make sure the potatoes are cooked through and tender enough to mash with a fork. Drain the potatoes and place in a large bowl. Mash potatoes with a potato masher. Add MOOC’s Garlic Infused Extra Virgin Olive Oil, milk and parmesan cheese and continue mashing until smooth. Season to taste with salt and pepper.
4. Spread the mashed potato mixture evenly over the top of the beef mixture. Bake for 20 minutes or until the potato mixture begins to develop a crust. Let stand 10 minutes before serving.
May the Luck of the Irish be with you!