Shepherds Pie With Cass Viognier
 
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Shepherds Pie With Cass Viognier

December 17, 2012

A few weeks ago, while working at our Sustainable Ag Expo, I grabbed a quick lunch of Shepherds Pie from the local English pub and I have been jonesing for more ever since! I must say this delightful meal is fast, easy and scrumptious. As usual, I cooked based on what is in the pantry rather than following a recipe  Since I subbed ground turkey for the traditional beef or lamb, I paired this dish with a light viognier from Cass Winery.

Shepherds Pie

  • 10-12 white or red potatoes, quartered
  • 3 tbsp. butter
  • 1 c. half & half, milk or soy milk
  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 4 c. mixed vegetables chopped (I used carrots, brussel sprouts, and green beans)
  • 1.25 lbs ground meat (I used turkey but you can use the traditional beef or lamb)
  • .25 c. mixed herbs, chopped (I used rosemary and parsley)
  • 1 tbsp. Worcestershire sauce
  • .75 c. broth (chicken or beef)
  • .5 tsp red pepper flakes
  • Salt and pepper to taste

Preheat oven to 400 degrees. Add potatoes to a pot of water with salt and boil until  tender, about 20 minutes. While potatoes boil, chop vegetables. Saute vegetables in olive oil (onion first followed by vegetables with longer cooking time like carrots, then shorter cooking time like brussel sprouts), about 10 minutes total. Add ground meat  and saute until no longer pink. Add herbs, Worcestershire sauce, broth, red pepper flakes, salt and pepper. Cook uncovered on low heat for about 10 minutes. Drain potatoes and mash with butter and half & half  (to desired consistency).  Season to taste. Place meat mixture in the bottom of a 13×9″ baking dish and top with potatoes. Bake for about 30 minutes. Serve and enjoy! You can cut this recipe in half. I like to cook in bulk and enjoy the leftovers.