Daytime Kitchen: Shepherd's Pie

By Brittany Flowers - Daytime Blue Ridge Host

Randall Spencer from Blue Ridge Mountain Catering is in the Daytime Kitchen making shepherd's pie. Here's the recipe.

Ingredients:

2 lb Russet potatoes, peeled and quartered

Kosher salt

2 Tbsp Extra-virgin olive oil

2 ea Leeks - white & light green parts only. Halved lengthwise,

sliced ½ inch thick and rinsed well.

12 oz Ground bison

12 oz Ground lamb

Freshly ground pepper

2 ea Carrots, peeled and diced

2 ea Cloves garlic, finely chopped.

1 Tbsp Worcestershire sauce.

1 Tbsp Fresh thyme, chopped.

4 Tbsp Tomatoes paste.

¾ c Guinness Beer or Stout of your choice.

1 ¼ c Beef broth.

1 c Frozen peas.

4 Tbsp Unsalted butter.

2/3 c Half-and-half.

1 c Grated cheddar cheese.

Directions:

· Preheat oven to 400*. Put potatoes in large saucepan, cover with

water and season with salt. Bring to a boil and then reduce and

simmer until tender (20-25 minutes).

· Heat olive oil in a large skillet over medium heat. Add the leeks and

season with salt. Cook, stirring, until the leeks are soft but not

browned (8 minutes). Transfer half the leeks to a large bowl and set

aside.

· Add the bison and lamb to skillet with the remaining leeks. Cook

over medium heat, breaking up the meat until no longer pink (6

minutes). Pour off excess fat from skillet, season meat with salt &

pepper.

· Stir the carrots, garlic, Worcestershire and thyme into meat. Clear

space in middle of skillet and add the tomatoes paste. Cook

tomatoes paste until slightly darkened, then stir into meat mixture.

Pour in the stout and simmer until slightly reduced (2 minutes). Add

the broth and bring to a simmer. Cook, stirring, until carrots are

almost tender (5 minutes). Stir in the peas, reduce the heat to low

and simmer.

· Drain the potatoes and let cool slightly. Transfer to bowl with the

reserved leeks; add the butter, half-and-half, salt and mash well.

Stir in half of the cheese.

· Spread the meat mixture in a 3qt baking dish. Dollop the mashed

potatoes on top, then spread with the back of a spoon. Sprinkle

remaining cheese on top. Bake until bubbling around the edges and

the topping is brown in spots (25 minutes)

·

Prep Time: 45 min Cook: 50 min Serves: 6

Copyright by WSLS - All rights reserved