|Provided By||Chef Mike Castaneda|
- 1 lb
- 1/4 cup shallot diced
- 1/3 cup carrot sliced
- 1/3 cup celery diced
- 1 garlic clove sliced
- 3 oz tomato paste
- 1/4 cup beer of choice
- 1/4 cup beef broth
- 4 cups mashed potatoes
- 1/4 cup shredded sharp cheese
- 1 tsp vegetable oil
Get a cast iron skillet hot over medium high heat and add your oil, shallot, carrot, celery and garlic and sauté until it starts to get tender.
Next, add your ground beef and cook until desired doneness. Add 3 oz of tomato paste and mix well into the vegetables and beef. Let it cook about one minute.
Next, add your beer and your beef stock. Once it starts to bubble, drop your heat to a simmer and let it simmer around 10-15 min. While it’s simmering, set your oven to 425 degrees. As the liquid is almost all gone, mix your cheese and mashed potatoes and place on top of meat mixture.
Use a fork to make lines and a few peaks and place shepherd pie in the oven for 15-20 min to get some color to the potatoes. Alternatively, you could just place the pie under a broiler for a couple minutes.
Suggestion: put a foil lined pan under the cast iron in case there is dripping.