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Shepherd’s Pie

BBF Shepherd’s Pie

Serves 4-5

 

For the mashed potato topping:

2 pounds russet potatoes, peeled and cubed

2 TB sour cream or cream cheese

1 large egg

½ cup heavy cream

2 tsp Bourbon Smoked Salt

1 tsp Bourbon Smoked Pepper

 

For the filling:

1 TB olive oil

1¾ pound ground beef or lamb

1 onion, diced

2 large carrots, diced

2 tsp Bourbon Smoked Garlic Salt

1 tsp Bourbon Smoked Pepper

1 teaspoon Bourbon Smoked Paprika, plus extra for garnishing

1 tsp dried thyme

¾ cup frozen peas

2 TB butter

2 TB all-purpose flour

1 cup beef stock

2 TB Bourbon Barrel Aged Worcestershire Sauce

fresh parsley, chopped for garnish

 

Method

1 Add the potatoes to a large pot and cover with water. Bring to a boil over high heat and lower to a simmer. Cook until potatoes are tender, about 12 minutes. Drain and allow to steam dry for 5 minutes in colander. Add back to pan and mash with potato masher. Combine the remaining ingredients and stir into the potatoes. Set aside.

2 Heat a large skillet over high heat with the olive oil. Crumble in the beef or lamb and cook for 3-4 minutes. Remove excess fat, if desired. Add the onions and carrots. Season with smoked garlic salt, pepper, paprika and thyme. Cook until meat is browned and vegetables are softened. Stir in the frozen peas and remove from heat.

3 In a small saucepan, melt butter over medium heat. Once melted, add the flour and whisk together. Cook for 2 minutes, whisking frequently. Whisk in broth and worcestershire sauce. Cook and thicken gravy for about 1 minute more. Add to the meat mixture.

4 Preheat broiler on high. Pour meat mixture into a 3 quart casserole dish. Top with mashed potatoes and sprinkle with a little smoked paprika. Broil for 3-4 minutes or until potatoes are nicely browned. Garnish with chopped parsley and serve.