Randall Spencer from Blue Ridge Mountain Catering is in the Daytime Kitchen making shepherd’s pie. Here’s the recipe.
2 lb Russet potatoes, peeled and quartered
2 Tbsp Extra-virgin olive oil
2 ea Leeks – white & light green parts only. Halved lengthwise,
sliced ½ inch thick and rinsed well.
12 oz Ground bison
12 oz Ground lamb
Freshly ground pepper
2 ea Carrots, peeled and diced
2 ea Cloves garlic, finely chopped.
1 Tbsp Worcestershire sauce.
1 Tbsp Fresh thyme, chopped.
4 Tbsp Tomatoes paste.
¾ c Guinness Beer or Stout of your choice.
1 ¼ c Beef broth.
1 c Frozen peas.
4 Tbsp Unsalted butter.
2/3 c Half-and-half.
1 c Grated cheddar cheese.
· Preheat oven to 400*. Put potatoes in large saucepan, cover with
water and season with salt. Bring to a boil and then reduce and
simmer until tender (20-25 minutes).
· Heat olive oil in a large skillet over medium heat. Add the leeks and
season with salt. Cook, stirring, until the leeks are soft but not
browned (8 minutes). Transfer half the leeks to a large bowl and set
· Add the bison and lamb to skillet with the remaining leeks. Cook
over medium heat, breaking up the meat until no longer pink (6
minutes). Pour off excess fat from skillet, season meat with salt &
· Stir the carrots, garlic, Worcestershire and thyme into meat. Clear
space in middle of skillet and add the tomatoes paste. Cook
tomatoes paste until slightly darkened, then stir into meat mixture.
Pour in the stout and simmer until slightly reduced (2 minutes). Add
the broth and bring to a simmer. Cook, stirring, until carrots are
almost tender (5 minutes). Stir in the peas, reduce the heat to low
· Drain the potatoes and let cool slightly. Transfer to bowl with the
reserved leeks; add the butter, half-and-half, salt and mash well.
Stir in half of the cheese.
· Spread the meat mixture in a 3qt baking dish. Dollop the mashed
potatoes on top, then spread with the back of a spoon. Sprinkle
remaining cheese on top. Bake until bubbling around the edges and
the topping is brown in spots (25 minutes)
Prep Time: 45 min Cook: 50 min Serves: 6