Idaho® Potato Shepherd’s Pie

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Ingredients

  • 3 ounces heavy cream
  • 4 medium Idaho® Russet Burbank potatoes
  • 2 pounds ground or chopped Beef (cooked)
  • 6 ounces diced carrots
  • ¼ ounces fresh garlic
  • 3 chopped sage leaves
  • ¼ ounces chopped thyme
  • 1 ounce olive oil
  • 12 ounces beef stock
  • 3 ounces celery diced
  • 6 ounces onion diced
  • 3 ounces leek, finely chopped
  • 6 cups chicken stock
  • 1 ounce parsley
  • 2 ounces roux
  • 3 ounces red wine (Merlot)
  • 2 ounces butter

Directions

  1. Peel and boil Idaho potatoes in chicken stock.
  2. Strain and mash with butter, cream, and salt and pepper to taste
  3. Let cool at room temperature.
  4. In a white hot pan add celery carrots, leeks, and onion. Sear for 2 minutes stirring constantly.
  5. Add olive oil, meat, herbs, and garlic Cook until well done
  6. Deglaze with wine and add beef stock and parsley.
  7. Reduce liquid in half.
  8. Add roux, cool.
  9. Combine mixture with beef and place in oven proof Ramekins.
  10. Pipe (pastry bag) potatoes ¾ inch thick on top of beef mixture.
  11. Cover completely. Bake at 400 degrees for 15-20 minutes.
  12. Finish with grated Asiago cheese

Notes

Yield: Serves 4 to 6