Shepherd's Pie with Irish Stout Balsamic Reduction

Shepherd's Pie with Irish Stout Balsamic Reduction

Posted by Chef Devin Jarmon @jarmonsco On 9th Mar 2022

This twist on traditional Shepherd's Pie is sure to be a crowd-pleaser. Recipe and photos submitted by Freelance Lowcountry Chef Devin Jarmon

3 pounds, boiled, peeled Russet potatoes

1 Tbsp Kosher Salt

¼ Cup Milk

3 Tbsp salted butter, divided

1 cup shredded Sharp Cheddar cheese

½ cup Shredded Smoked Gouda

¼ cup Sour Cream

1 large Egg Yolk

2 Tsp kosher Salt, divided

1 Tsp ground Black Pepper, divided

1 Tbsp Lowcountry Blend EVOO by Lowcountry Olive Oil

1 Cup Diced Onion

1 Cup Diced Carrot

1 Pound Ground Lamb

1 Pound Ground Beef Sirloin

1 Pound Ground Veal

3 Tbsp All-Purpose Flour

1 Tsp finely chopped fresh Rosemary

1 Tsp finely chopped fresh Thyme

1 Cup Beef Stock

1 Tbsp tomato paste

1 Tbsp Worcestershire sauce

1 cup frozen Green Peas

1 tablespoon chopped fresh parsley, or to taste

Directions

Boil potatoes in a large saucepan and add enough water to cover by 2 inches. Stir in a tablespoon of salt and heat pot over medium; bringing to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.

Return potatoes to your hot pan and set over the same warm burner. Add milk and 3 Tbsp Butter; allow your Butter to melt from the residual heat. Mash your potatoes with a potato masher until smooth. Stir in both cheeses , sour cream,

egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.

Preheat the oven to 375 degrees F . Grease a 9x13-inch casserole dish.

Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and Saute, stirring constantly, until onion begins to turn translucent, about 5 minutes.

Add meat mixture, cooking, crumbling and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, season with remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.

Add your beef stock, tomato paste, and Worcestershire; simmer, scraping any flavorful bits(fond) from the bottom of the skillet. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.

Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley, salt and pepper to taste and serve!


Irish Stout Balsamic Reduction

2 Cups Lowcountry Olive Oil’s Irish Stout Balsamic

3 Tbsp Brown Sugar

Heat to a steady simmer, whisking often until reduced by half. 

Spoon over the Shepherd’s pie once plated. Enjoy!

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