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Emerald Isle Shepherd’s Pie

EMERALD ISLE SHEPHERD’S PIE

Wine suggestion: Pinot Noir, Zinfandel or Pinot Grigio

 

1 Tbsp.      Olive oil

1 large       Onion, chopped

1 large       Carrot, chopped

1 lb.           Lamb or beef, ground

1 cup         Beef stock

1 Tbsp.      Tomato paste

1 tsp.         Rosemary, freshly chopped

1 Tbsp.      Italian parsley, chopped

1 cup         Peas, frozen

2 lbs.         Russet potatoes, peeled and cut into chunks

3/4 cup      Robert Rothschild Farm Emerald Isle Onion Dill Horseradish Dip

2 Tbsp.      Butter, unsalted

                  Kosher salt & freshly ground pepper to taste

 

Preheat oven to 375 degrees F.

 

In a large sauté pan over medium-high heat, heat the oil; then add the onion, carrot, and meat. Season with salt and pepper and cook until browned, 8 - 10 minutes.

 

Drain the fat and add the stock, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, and then add the peas.

 

Pour the mixture into a 1 1/2-quart baking dish or divide between 4 individual gratin dishes; set aside.

 

Place the potatoes in a large pot and cover with lightly salted water. Bring to a boil over high heat. Cover, reduce heat to low, and simmer until the potatoes are tender, about 15 minutes. Drain.

 

Mash the potatoes with the butter until smooth. Mix in ½ of the jar of Emerald Isle Onion Dill Horseradish Dip and combine.

 

Spread the potatoes over the meat mixture, and then crosshatch the top with a fork.

Bake until golden, 30 - 35 minutes for the large casserole or 20 - 25 for individuals.

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