Seasons Shepherd’s Pie

This beloved comfort dish is ideal for your St. Patrick's Day celebrations. We've crafted it with a savory medley of ingredients to imbue it with authentic Irish taste and vibrancy. Our lusciously creamy mashed potato topping is prepared using our Savory Butter Infused Olive Oil, a superb alternative to traditional butter. For the hearty filling, we've utilized our Rosemary Infused Olive Oil, Porcini & Sage Infused Olive Oil, Green Peppercorn Dijon Mustard, and Sherry Reserva Vinegar, adding aromatic, herbaceous, and delectable layers of flavor.

Ingredients: 

Mashed Potato Topping: 

2 1/2 pounds yellow potatoes 

2 tablespoons Fleur de Sel 

4 tablespoons Savory Butter Olive Oil 

1/2 cup half & half 

1 cup Irish cheddar cheese, grated 

Salt and pepper, to taste 

Meaty Filling: 

1 tablespoon Rosemary Infused Olive Oil 

1 tablespoon Porcini & Sage Infused Olive Oil 

1 cup yellow onion, peeled and diced 

1 cup carrots, peeled and diced 

4 garlic cloves, peeled and minced 

1 1/2 pounds ground beef 

2 tablespoons all-purpose flour 

1 tablespoon Green Peppercorn Dijon Mustard 

1 tablespoon Worcestershire sauce 

1 tablespoon Sherry Reserva Vinegar 

3/4 cup beef broth 

1/4 cup tomato paste 

1 cup fresh or frozen peas 

Salt and pepper, to taste 

Fresh herbs for garnish 

Instructions 

Place the potatoes in a large pot and cover with water. Sprinkle the water with salt and bring to a boil. Cook for 25-30 minutes or until the potatoes are tender. Drain and transfer the potatoes to a large bowl. Using a potato masher, crush the potatoes until moderately mashed. Add the olive oil, half and half, and cheese to the bowl and continue to mash until smooth, creamy, and combined. Season to taste with salt and pepper and set aside. 

Heat olive oils in a large skillet over medium-high heat. Once hot, add the onion, carrots, and garlic to the skillet and sauté for 2 minutes. Add the ground beef to the skillet and continue to sauté until cooked, about 5-6 minutes more. Sprinkle the mixture with flour and season it with mustard, Worcestershire, and Sherry Reserva vinegar, stirring to combine. Add the beef broth and tomato paste and stir to combine; bring to a simmer, and continue to cook for five more minutes. Add the peas to the skillet and stir to combine. Season the mixture to taste with salt and pepper.

Preheat the oven to 400°F. Spoon the meaty filling mixture into the bottom of a 13x9-inch casserole and spread it out in an even layer. Spoon the potato topping over the meaty filling, spreading it out in an even layer. Place the casserole dish on a foil-lined baking sheet (to catch any drips) and place it in the oven. Bake for 25-30 minutes until the casserole is bubbly and nicely golden. Remove from the oven and garnish with fresh herbs before serving.