As you know, we rarely add add new recipes unless we experimented enough to find that perfect combination. Well, here’s a new one you may want to try tonight. We’ve had many Shepherd’s Pies. Of course, there’s the traditional British one, and there’s Hachis Parmentier, which is French Shepherd’s Pie. Unfortunately, they never seem to live up to our expectations. In fact, we have found some of them to be just plain bland, like the Shepherd’s Pie I tried in a semi-famous Pub in London once. (Talk about boring and bland, Oh My!)
Anyway, we finally came up with a recipe that combines the best of the best from Kentucky with some of the traditional concepts of Shepherd’s Pie. The result? A delicious one pot meal that will knock your socks off. Why? Because we utilize the more delicious ingredients we frequently use in Kentucky. By using shallots instead of onions, adding in sweet peppers, a combination of ground chuck/brisket instead of beef, and by making the potato mash correctly with Yukon Golds, cream not milk, and ample amounts of butter (a French secret), you can’t go wrong. Lastly, by adding Worcestershire Sauce for a little umami, and of course good Kentucky Bourbon to the meat sauté, it’s time to say goodnight to the typical bland meat mixtures found in so many Shepherd’s Pies.
Enjoy!
”KentuckyShepherdsPie”
1/2 Pound Ground Brisket
1/2 Pound Ground Chuck
1/2 Cup Chopped Shallots
2 Chopped Carrots
1/4 Cup Chopped Sweet Red and Orange Peppers
2 Chopped Garlic Cloves
5 Yukon Gold Potatoes
2 Tablespoons Olive Oil
2 Tablespoons Tomato Paste
1 Teaspoon Fresh Chopped Oregano
1 Teaspoon Fresh Chopped Basil
1Tablespoon Worcestershire Sauce
1 Tablespoon Kentucky Bourbon
1 Egg Yolk
1/4 Cup Fresh Grated Parmesan Cheese
2 Tablespoons Fresh Chopped Parsley
12 Tablespoons Softened Butter
3 Ounces Heavy Cream
3 Tablespoons Grated Mozzarella
1/4 Teaspoon Ground Nutmeg
Freshly Ground Pepper and Salt
Directions
- Take 5 Yukon Gold potatoes, and quarter them. (Peel them first if you don’t like skins in your mashed potatoes.
- Boil Potatoes in a pot of salted water until they are soft enough to mash.
- Preheat oven to 400 degrees.
- Chop Carrots, Peppers, Shallots and garlic.
- Use a non-stick pan, and warm olive oil in that pan.
- Add shallots, carrots, garlic and peppers. Sauté without burning for 5 minutes until softened. Do not burn!
- Add tomato paste, oregano, basil, 1/2 a teaspoon of salt, and ground brisket and chuck.
- Cook about 8-10 minutes under medium heat, until the chuck/brisket is not longer pink.
- Remove the pan from the heat, and allow it to cool.
- The season the meat mixture with salt and pepper.
- Stir in the egg yolk, 2 tablespoons of parmesan cheese and chopped parsley.
- Season with 2 Teaspoons of salt and 1 teaspoon of pepper. (Taste after seasoning and add additional salt and pepper until the meat mixture is perfect to your taste.)
- Transfer the meat mixture to a cast iron 12 inch pan.
- When potatoes are done, drain them, return them to pot, and use a hand masher to mash.
- Add the butter first to potatoes and mix well.
- Then add in the cream and 1 teaspoon of salt and 1/2 teaspoon of pepper.
- Mix the potatoes again and taste. Add more salt if needed, based upon taste.
- Spread potato mixture on top of meat mixture.
- Sprinkle the nutmeg on top.
- Then sprinkle the remaining parmesan cheese on top.
- Sprinkle the mozzarella cheese on top.
- Finally sprinkle the remaining parsley on top.
- Bake for 20-25 minutes, or until the cheese is slightly browned on top.
- Remove the pan from the oven and let it rest for 2-3 minutes before taking a spatula to serve.
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