Shepherd’s Pie

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Shepherd’s pie:

• 2 pounds beef (or lamb)

• 1 bell pepper

• 1 yellow onion

• 4-6 cloves garlic

• 2-4 carrots (depending on size)

• 3 ribs celery

• 1 tbsp rosemary (fresh)

• 1/2 tsp thyme

• 1 tsp oregano

• 1/2 tsp red pepper flakes

• 2 tbsp Worcestershire sauce

• 3 ounces tomato paste

• 3 tbsp all purpose flour

• 1 tbsp butter

• 1 pack frozen peas (10-14 ounces)

• 1 cup beef broth

• 12 ounce beer (porter or stout)

• salt (to taste)

• black pepper (to taste)

mashed potatoes:

• 8-10 Yukon gold potatoes

• 6 tbsp unsalted butter

• 2 tbsp heavy cream

• 1/2 tsp white pepper

• Cheddar cheese

• salt (to taste)

Garnish:

• Green onions (or chives)

• Fried hash (optional)

Preparation:

• Dice the carrot, celery, onion, and bell pepper. Set aside.

• Mince the garlic. Set aside separately from other veg.

• Strip the rosemary leaves from the stem. Mince.

• In a thick bottom pot, brown the ground meat on medium heat. Add a dash of salt while cooking. Once brown, remove the meat from the pan reserving a little fat and whatever is stuck to to the pot. Add a tablespoon of butter, then add the diced vegetables, along with a dash of salt.

• Cook until the onion is translucent and then add the garlic.

• Once the garlic is fragrant, add the tomato paste. Continue cooking for another 2-3 minutes.

• Add the ground meat back into the pan. Stir to combine.

• Sprinkle the flour atop. Continue stirring and cook for another 2-3 minutes.

• Add 1 cup of beer and 1 cup of beef broth to deglaze the pan. Continue stirring.

• When the mixture thickens, add the remaining beer.

• Add the rosemary, thyme, oregano, red pepper flakes, and Worcestershire sauce. Stir to combine.

• Add the peas. Stir to combine.

• Continue cooking on low heat for 30-35 minutes.

• Peel and cube the potatoes. Place them into cool water, add a dash of salt, then bring to a boil and continue cooking until you’re able to easily pierce them with a fork. Drain the water using a colander.

• Using a potato ricer (or whatever you have to mash the potatoes), mash the potatoes in a large bowl. Add the butter, cream, white pepper, and salt (to taste). Whisk with a spatula to combine.

• Optional: Using a cheese grater, grate a raw potato. Add a splash of olive oil into a pan and a tablespoon of butter. Fry the potato on medium heat until dark brown. Remove from the pan and place onto a paper towel.

• Add the beef mixture into a cast iron pan (or baking dish). Top with the mashed potatoes, then evenly spread atop the dish. Using a fork, rough up the top for better browning in the oven.

• Bake @ 400° for 20-25 minutes or until the top begins to brown.

• Remove from oven, top with cheddar cheese (or the cheese you desire). Bake for another 10-15 minutes or until the cheese is nice and melted.

• Top with green onions (or chives) and the fried hash if you choose.

• Enjoy.