Shepherd’s Pie with Scallion Cheddar Crust

Ok, I may have outdone myself with this one. Totally comfort food, totally delicious. I’ve been looking for a good shepherd’s pie recipe for a while, and have tried a couple of RR’s recipes over the years…well, THIS is the only recipe you want for shepherd’s pie, legit.

Shepherd’s Pie with Scallion Cheddar Crust
serves 4 / adapted from Michael Chiarello

Here’s what I used:

For the filling:

  • 2 tsp olive oil
  • 3/4 lb ground sirloin (or use ground buffalo for ww friendliness at 8 pts per serving)
  • 1 medium onion, chopped
  • 2 carrots, peeled and chopped
  • a couple of handfuls of frozen peas
  • 1 tbsp tomato paste
  • 1 tbsp chopped fresh thyme leaves
  • 2 tbsp chopped fresh parsley leaves
  • 1/2 tsp ground cinnamon
  • 1 tbsp flour
  • 1/2 cup red wine
  • 1-1 1/2 cup beef stock
  • 1-2 tbsp unsalted butter
  • S&P

For the topping:

  • 1 pound Yukon gold potato
  • 1 tbsp butter
  • S&P
  • 1 cup scallions, chopped (rough green tops discarded)
  • 3/4-1 cup of 50% RF white shredded cheddar
  • 1-2 tbsp FF half and half

Here’s what I did:

  1. Preheat oven to 400.
  2. Heat olive oil over medium-high heat in a Dutch oven or deep saute pan. Brown the ground beef, about 8-10 mins until really brown. Season with S&P and remove from the pan with a slotted spoon.
  3. Add the onions and carrots, season with S&P to the pan and saute until tender – about 10 minutes (add a little more olive oil if the pan is dry).
  4. Add the tomato paste and let caramelize for a minute or two on the bottom of the pan. Then add thyme, parsley and cinnamon and saute for a few minutes.
  5. Melt in the butter and then stir in the flour. Cook the flour for a minute or so. Stir in the wine and the beef stock. Taste it and add salt and pepper, as needed.
  6. Return the beef to the pan and bring to a boil. Cover, turn down the heat to low and simmer for about 10 minutes.
  7. Meanwhile, cut the potatoes into small even-sized pieces and place into a pot of cold, salted water. Bring the water to a boil and cook potatoes until they are tender, about 10 minutes.
  8. When the potatoes are done, drain off the water, return them to the saucepan, over with a clean dish towel to absorb the steam and leave them for about 5 minutes. At this point, add the peas to the meat mixture and re-cover the pot.
  9. Next, add the butter and half and half to the drained potatoes and mash them until smooth and fluffy. Season with S&P.
  10. Spoon the meat mixture it into an 8×8 baking dish. Then spread the potatoes evenly all over. Sprinkle the scallions on top of the potato, scatter the cheese over the scallions and bake until the top is crusty and golden, about 25 minutes. And then, stick your face in it.
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2 thoughts on “Shepherd’s Pie with Scallion Cheddar Crust

  1. Jacob says:

    okay – I'm looking at the old posts…but this looks soooo good right now. And, Cinnamon? Did not expect that…

  2. vanessa says:

    It's perfect. I can't believe i haven't made this again yet – might have to happen this weekend.

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