Pimped Shepherd’s pie

  • Preparation 1 h
  • Cooking 1 h 20 min
  • Servings 6
  • Freezing Absolutely

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Ingredients

  • 2 big sweet potatoes, peeled and diced
  • 2 big Russet potatoes, peeled and diced
  • Olive oil
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 carrots, cut in half then sliced
  • 3 celery sticks, cut in half then sliced
  • 1/2 teaspoon dried savory
  • 1/3 cup Raftman beer from Unibroue
  • 100g shiitake mushrooms, chopped
  • 450g medium-lean ground beef
  • 350g ground lamb
  • 2 tablespoons butter
  • 1/4 cup 15% country style cream (optional; cream will make potatoes puree softer. I loved the texture while my girlfriend would have preferred a denser puree)
  • 1 can 398ml corn, drained
  • 1 can 398ml cream corn
  • 200g old fashioned Gruyère cheese
  • Dried parsley
  • Salt and ground pepper

 

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Preparation

  • In a big pan filled with boiling salty water, pour the potatoes and cook for 45 minutes, or until ultra fork tender. Pour in a strainer, drain and return in the pan. Set aside, heat off.
  • Meanwhile, in a skillet at medium heat, add 2-3 tablespoons olive oil and cook onion and garlic for 2-3 minutes while stirring.
  • Add the carrots, celery, savory along with a small drizzle of olive oil. Season with salt and pepper then toss well. Continue cooking for 5 minutes while stirring often. Add the beer and mushrooms then continue cooking for 5 minutes.
  • Preheat the oven at 400°F.
  • Add the meat in the skillet and cook for 8 to 10 minutes, while breaking in small chunks, until it is not pink anymore. Season with salt and pepper. Drain off fat and set aside.
  • Heat back he potatoes at medium and smash well. Add the butter and melt while stirring / smashing non stop. Add the cream, if desired, then stir. Taste and rectify seasoning if necessary.
  • In a big bowl, combine the corn and set aside.
  • In a 9” x 13” baking dish, add the meat mix and spread well. Pour the corn mix and spread well again. Add the potatoes and spread like a ninja. Cover with the cheese then sprinkle some dried parsley, to taste.
  • Place in the oven and cook for 12 minutes. Crank to BROIL and continue cooking for 2-3 minutes or until the cheese is golden! Remove from oven and let rest a couple of minutes before serving!