Dave's Dish of the Day: Shepherds Pie from Alyssa

The first "Dave's Dish of the Day" comes from Alyssa who created an amazing looking Shepards Pie.

Hey Guys,

I heard y'all talking about wanting some recipes to try at home during the quarantine so I thought I'd add a professional chef's perspective/recipe with pictures! I was just starting to make a shepherds pie when it was mentioned, so that's what you get!

I attached some pictures, there may be too many, but just some references for anyone who may want to try this at home, and they can see what the steps look like, here goes:

recipe for the beef gravy

1 lb 90-10 ground beef

1 lb 80-20 ground beef

2 medium carrots, fine dice

1 large onion, fine dice

2 stalks celery, fine dice

2 cups chopped mushrooms

1 cup frozen peas

5-6 large cloves garlic, minced

1 sprig each fresh rosemary, sage, thyme, picked and finely minced

4 cups beef stock

2 tbsp tomato paste

4 tbsp flour

2 tsp sherry or red wine vinegar (whatever you have)

salt to taste

for potatoes:

12 tbsp salted butter

3 oz cream cheese

6 tbs sour cream

1/2 cup whole milk

1 egg yolk (optional)

4 large russet potatoes

method:

-peel and cut potatoes into square inch (dish) pieces and cover with cold water and 3 tbsp salt, bring to a boil from cold and boil until potatoes are tender all the way through, strain and let sit to dry slightly while you prepare the dairy for mashed potatoes.

-in same pot the potatoes came out of, add butter, cream cheese, sour cream, and milk and heat until just combined. Using a potato ricer or masher, add potatoes and mix/mash until fully combined. Stir in egg yolk for added richness (optional.) Season to taste with salt and set aside with a lid to keep warm.

-in heavy bottomed dutch oven or pot add ground beef to a dry hot pan and brown fully-this will take time, longer than you think, but your patience will be rewarded. Allow enough time to build a heavy fond (brown bits on the bottom of the pan-picture provided for reference.) Once fully browned, remove meat from pan and set aside.

-add diced carrots, onion, celery, garlic, and herbs to the pan and stir with wooden spoon, add small pinch of salt to encourage sweating and to help fond release from the bottom of the pan. cook 5 minuets or so then add mushroom and tomato paste as well as a small splash of beef stock to deglaze the last of the fond, combine fully and cook 10 minutes. 

-add ground beef to the vegetable mix along with flour, use a spoon to coat mixture fully then add beef stock to create a crazy. Mixture should thicken enough to coat the back of the spoon (picture provided for reference.) If more flour is needed, dissolve 1 tbsp at a time in some cool water and stir in beef mixture until desired consistency is met (do not add dry flour to the mix, it will clump!

-Turn heat off and add frozen peas and red wine vinegar. Use the vinegar carefully, it is strong, but the acid is necessary as this dish is super rich, season with salt to taste.

-cool beef mixture to room temperature (or make ahead and cool over night to use for another day/freeze.) The potatoes will be very difficult

to spread on the mixture if it is hot and the butter will break. I use a piping bag for my potatoes, but that's completely unnecessary unless you want to be real fancy. Top potatoes with grated parmesan cheese and set in a 375 degree oven until slightly bubbling, and potatoes are beginning to brown. You can use the broiler for extra browning if you'd like. 

-let cool for at least 15 minutes, trust me, this baby is hot. Enjoy!