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.