Shepherd's Pie

by Amanda Liffiton

Shepherd's Pie

This hearty, delicious meal is such a comfort - Pusheta Creek hamburger mixed with peas and carrots in a savory, creamy sauce, topped with mashed potatoes with a kick of horseradish. A classic Irish delight for St. Patrick's Day, or any day.

Amanda's extra: Add in a pound of stew meat for a delightfully chunkier variation of this classic dish.
Horseradish Mashed Potatoes
3 pounds russet potatoes, peeled and cut into chunks
3 tablespoons unsalted butter, at room temperature
1 8-ounce package cream cheese, at room temperature
2 tablespoon creamy horseradish 
1/2 cup sour cream
1/2 teaspoon kosher salt 
1 teaspoon freshly ground black pepper 
Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer until fork tender,  20 to 25 minutes (during which time you can prepare the beef filling).  
Drain the potatoes in a large colander. With a hand or stand mixer place the potatoes in the mixer. Start the mixer on low for 2 minutes, add in the butter let that combine for another minute. Add the cream cheese, horseradish cream, sour cream, kosher salt and pepper, turn the mixer on medium speed and whip the potatoes. Set the potatoes aside. 
Beef Filling
3 tablespoon unsalted butter 
1 pound ground hamburger  
1 medium onion, diced 
1/2 cup carrot
1/4 cup celery
2 cloves garlic, minced 
2 tablespoons all-purpose flour
3 cups beef stock 
One 12-ounce can beer (or Irish stout!)
2 tablespoons tomato paste 
1 tablespoon Worcestershire sauce 
3 tablespoons brown sugar  
1 cup corn, fresh/frozen- your preference 
1 cup peas, frozen/canned- your preference 
2 cups Mozzarella cheese
2 tablespoons Parmesan cheese 
While the potatoes are cooking, prepare the filling. In a medium sauté pan or cast iron skillet, brown the meat until fully cooked about 7-10 minutes. Drain remaining grease, place into a separate bowl and save for later.
In the same pan, place 1 tbsp unsalted butter and add the onion, carrots and celery. Sauté just until they turn translucent, 3 to 4 minutes. Add the garlic and stir to combine. Add the remaining butter and melt. Sprinkle the vegetable mixture with flour and toss to coat, continuing to cook for another minute. Add the tomato paste, beef broth, beer, brown sugar and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes until the sauce become thick. 
Add the beef back to the pan and stir to combine. Add in the  Worcestershire, corn and peas and cook for 2-3 minutes.  In the same pan, place mozzarella cheese on-top of filling then spread potatoes evenly over the entire pan.
Sprinkle Parmesan cheese onto, cook at 400 degrees for 25 minutes, place under broiler for 2 minutes.

Amanda Liffiton
Amanda Liffiton


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