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Irish Chunky Shepherds Pie

Posted by in Recipes on Mar 12, 2014 . .

Serves 8-10

2 pounds ground beef
Olive Cart Michigan Flaked Sea Salt
Olive Cart Gourmet Peppercorn, ground
1 TBSP butter
1 TBSP Olive Cart Scallion Greens Olive Oil
1 leek, washed well, sliced into half moons
1 large yellow onion, chopped
3 medium carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 6 oz. can tomato paste
1 cup red wine (any full bodied wine will work)
1 1/2 cups beef stock
2 TBSP Olive Cart South Haven 25 Balsamic Vinegar
6 sprigs thyme
1 bay leaf
1 cup frozen peas
8-10 cups mashed potatoes
1/4 cup grated parmesan cheese
1/4 cup panko breadcumbs

1. Preheat oven to 400 degrees.  In a large pan ovewr medium high heat, brown the beef, breaking into chunks.  Season with Olive Cart Michigan Flaked sea salt and pepper corns, ground.  Remove to a plate with a slotted spoon and discard remaining fat from pan.

2. Lower the heat to medium, add the butter, Olive Cart scallion greens olive oil, leek, onion, carrots and celery.  Season with more seas salt.  Cook until softened, 8-10 minutes.  Add garlic, cook for another minute.  Add tomato paste, cook for about 2 minutes, stirring well.

3. Add wine, stirring well, scraping anything on sides of pan.  Simmer for a few minutes until the wine has reduced to about half.  Add meat, beef stock, Olive Cart balsamic vinegar, herbs, and stir well.  Simmer for 12-15 minutes, until liquid has thickened considerably.  Taste for seasoning.  Remove herb bundle.  Add peas.

4.  Spoon meat mixture into a well oiled 9x13 casserole dish.  Spread mashed potatoes evenly over the top, fluffing with a fork.  Combine parmesan and bread crumbs in a small bowl, sprinkle over mashed potatoes.  Bake for 30 minutes, or until top starts to brown.  For an extra crispy crust, place under broile for a couple of minutes.  Let reast for 10-15 minutes before serving.