Recipes

Matthew’s Shepard’s Pie

Posted on March 05th, 2012 in Recipes

Matthew's Shepard’s Pie

  • 1# lamb or beef stew meat
  • 1 large yellow onion diced finely
  • 1 leek cleaned well and diced
  • 3 carrots diced finely
  • 4 cloves garlic minced
  • 1 cup beef stock
  • ½ bottle Guiness or other stout (drink the other half)
  • 2 T. Worcestershire sauce
  • 1 T. tomato paste
  • 2 bay leaves
  • ½ cup fresh or frozen peas

Topping:

  • 4 large russet potatoes cut into even chunks
  • ¼ stick butter
  • ½ cup whole milk or ½ and ½
  • ¼ cup Irish cheddar

Boil potatoes in heavily salted water and cook until tender, heat up butter and milk in a saucepan until warm. Drain and smash the potatoes with the milk and the cheddar, reserve for later.

Season the stew meat with salt and pepper. Heat a braising pan on the stove with a thin layer of vegetable oil and brown meat and all sides. Remove from the pan and add the vegetables and bay leaf. Cook until lightly brown and soft. Add the Guinness, Worcestershire, and tomato paste and cook until thickened slightly. Add the meat and the beef stock back into the pot and bring to a simmer. Cook for 1-2 hours or until the meat is falling apart. Shred the meat into fine shreds and adjust seasoning. Top the Meat mixture with the mashed potatoes and place under the broiler until potatoes are heated through and the top is brown and crusty.