Idaho Potato Shepherd's Pie

Idaho Potato Shepherd's Pie
4.5 from 2 ratings
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Shepherd's pie has a deeply flavorful ground beef mixture, thanks to sage, thyme, onion, garlic and a splash of red wine for extra depth. The only thing that makes it better? The creamy mashed potato topping.This recipe is courtesy of Idaho Potatoes.
Prep Time
30
minutes
Cook Time
20
minutes
Servings
6
servings
Total time: 50 minutes
Ingredients
  • 3 ounce heavy cream
  • 4 medium idaho russet burbank potatoes
  • 2 pound ground or chopped beef (cooked)
  • 6 ounce diced carrots
  • 1/4 ounce fresh garlic
  • 3 chopped sage leaves
  • 1/4 ounce chopped thyme
  • 1 ounce olive oil
  • 12 ounce beef stock
  • 3 ounce celery diced
  • 6 ounce onion diced
  • 3 ounce leek, finely chopped
  • 6 cup chicken stock
  • 1 ounce parsley
  • 2 ounce roux
  • 3 ounce red wine (merlot)
  • 2 ounce butter
Directions
  1. Peel and boil Idaho potatoes in chicken stock.
  2. Strain and mash with butter, cream, and salt and pepper to taste
  3. Let cool at room temperature.
  4. In a white hot pan add celery carrots, leeks, and onion. Sear for 2 minutes stirring constantly.
  5. Add olive oil, meat, herbs, and garlic Cook until well done
  6. Deglaze with wine and add beef stock and parsley.
  7. Reduce liquid in half.
  8. Add roux, cool.
  9. Combine mixture with beef and place in oven proof Ramekins.
  10. Pipe (pastry bag) potatoes 3/4 inch thick on top of beef mixture.
  11. Cover completely.
  12. Bake at 400 degrees for 15-20 minutes.
  13. Finish with grated Asiago cheese
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