Shepherd’s Pie

By January 14, 2022 No Comments


The Filling:

2 TBSP Olive Oil
1 ½ pounds ground lamb or beef
1 large carrot, diced
1 bag frozen peas
Fresh rosemary (about 1 TBSP), chopped
Fresh Thyme leaves (about 1 TBSP)
4 cloves garlic
Worcestershire Sauce (several splashes)
2 TBSP Tomato Paste
Gooseneck Vineyards Heritage Red or Cabernet Sauvignon (several glugs)
1/4 cup Chicken Stock

The Mash:

1 ½ pounds potatoes, peeled and diced
5 cloves garlic, peeled
¼ cup heavy cream
3 ½ TBSP unsalted butter
2 egg yolks
¼ cup Parmesan Cheese (plus more for sprinkling)


Cook the Potatoes: Boil a large pot of water, add a dash of salt along with potatoes and garlic cloves. After about 15 minutes (or when potatoes are tender), drain potatoes and add to a mixing bowl. Mash and mix the potatoes and garlic with heavy cream, butter, salt pepper, egg yolks and cheese. The paddle attachment of your KitchenAid mixer works well for this step!

Cooking the Filling: While your potatoes are cooking, pour Olive Oil into a hot, large pan, and add meat. As the meat browns, break into very small pieces. When just about done, add carrots and onions. When those are a little soft, add rosemary, thyme, and garlic, and frozen peas, and stir a little longer. Add Worcestershire Sauce, tomato paste, red wine and chicken stock and cook for about 3 more minutes.

Assemble: Add your meat mixture into a deep casserole or other oven safe dish and then spoon the mash over the top. Spread the mash over the top of the mix with the bottom of the spoon and then sprinkle a generous portion of Parmesan cheese over the top. Bake at 400 degrees for 18-20 minutes to brown the potatoes and set the pie. Serve with Gooseneck Vineyards Heritage Red or Pinot Noir!

Adapted from recipe by Gordon Ramsay.