‘The Fillmore Room’ Shepherd’s Pie

Try this shepherd’s pie recipe from The Fillmore Room
Shepherd’s pie

The Fillmore Room

Try this shepherd’s pie recipe from The Fillmore Room.

6
Servings
871
Calories Per Serving
Deliver Ingredients

Ingredients

For the shepherd’s pie:

  • 1/2 Cup canola oil
  • 1 Pound ground beef
  • 1 Pound ground lamb
  • 1/2 Cup carrot, peeled and diced
  • 1/2 Cup celery, cleaned and diced
  • 1/2 Cup onion, peeled and diced
  • 2 garlic clove, chopped small
  • 2 Tablespoons thyme, chopped
  • 1 bay leaf
  • 1 Tablespoon tomato paste
  • 1/2 Cup red wine
  • 2 Ounces Worcestershire sauce
  • Salt, to taste
  • Pepper, to taste

For the roux:

  • 1/4 Cup butter
  • 1/2 Cup flour
  • 2 Cups reduced chicken stock
  • Fresh herbs: chive, parsley, oregano

For the cheesy mashed potatoes:

  • 4 large Idaho potatoes
  • 1/2 Cup heavy cream
  • 1/4 Pound butter
  • 1 Cup Gruyère cheese
  • Paprika, to finish

Directions

For the shepherd’s pie:

Heat a medium sauce pan. Add the oil and the ground beef and lamb. Sauté on medium until browned, about 10-15 minutes. Remove the meats from the pan and reserve.

Drain most of the oil and add the carrots, celery, and onions. Sauté until softened and lightly browned, 3-5 minutes. Add the garlic and herbs and sauté until fragrant, 2-3 minutes. Add the tomato paste and sauté also until fragrant, 2-3 minutes. Add the red wine and Worcestershire sauce and reduce to dry. Season with salt and pepper. Remove all from the pan and return the pan to the heat to make the roux.

For the roux:

Heat the pan to medium and add the butter. Let the butter melt and foam slightly.

Add the flour and whisk until all incorporates. Cook the flour until slightly browned and smells like biscuits. Add the stock and whisk. Cook for 2-3 minutes until fully thickened.

Return the meat mix and fold together. Add fresh chopped herbs.

For the cheesy mashed potatoes:

Peel the potatoes and cut into large cubes. Cook in boiling water until softened. Remove from the water in a colander and let steam for a few minutes to dry. In a food mill with fine holes, add the potatoes and process into a large bowl.

Heat the butter and cream and add to the potatoes. Fold to combine. Add the cheese and fold.

Spoon the meat mixture into 6 small oven proof ceramic baking pans. Top with the cheesy mashed potatoes and sprinkle paprika.

Broil for 1-2 minutes or bake for 4-5 minutes or until the top starts to brown slightly.

Nutritional Facts

Total Fat
54g
77%
Sugar
11g
12%
Saturated Fat
15g
63%
Cholesterol
147mg
49%
Carbohydrate, by difference
49g
38%
Protein
46g
100%
Vitamin A, RAE
97µg
14%
Vitamin B-12
4µg
100%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
101µg
100%
Calcium, Ca
231mg
23%
Choline, total
6mg
1%
Fiber, total dietary
4g
16%
Fluoride, F
18µg
1%
Folate, total
29µg
7%
Iron, Fe
12mg
67%
Magnesium, Mg
67mg
21%
Manganese, Mn
1mg
56%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
466mg
67%
Selenium, Se
29µg
53%
Sodium, Na
821mg
55%
Water
258g
10%
Zinc, Zn
8mg
100%

Pie Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Pie Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.