The Kenny’s Shepherd’s Pie
from Cheryl and Peter Kenny, KENNY Lochland's Food and Spirits
Use 6 individual gratin dishes, or 15 x 10” casserole. Best when made the day in advance.
- 4 lbs. mince beef (lamb alternatively)
- 2 Carrots small diced (about 1 cup)
- 1 stalk celery (finely chopped)
- 1 large yellow onion(finely chopped)
- 3 sprigs of thyme
- 1 bay leaf
- 2 cloves finely minced garlic, separated
- 1 1/2 tsp. Salt, plus more to taste
- Freshly ground pepper
- 2 Tbs Vegetable oil
- 2 Tbs Tomato paste
- 3 Tbs Flour
- 4 cups beef stock
- 7 medium Yukon gold potatoes
- 1/4 cup heavy cream
- 3 Tbs unsalted Irish butter
Heat 1 tablespoon vegetable oil in Dutch oven, add mince, season with a little salt & pepper,
and brown. Remove from dish and set aside. Add remaining oil and over medium flame, add
carrots, celery, onions, and garlic. Sauté until golden, about 5 minutes. Stir in tomato paste
until it melts away, then stir in flour. Raise the heat to high and add stock. Bring to a boil and
reduce liquid by half, about 30 minutes. Return meat to pot, reduce heat to a simmer, and
cook an additional 15 minutes.
Meanwhile prepare potatoes. Put peeled diced potatoes plus one clove garlic in cold salted
water. Bring to a boil and cook until tender. Strain and mash, adding cream or milk, butter,
and salt and pepper to taste.
After meat mixture has finished cooking, allow to cool then assemble into gratin dishes or
casserole dish. Spread mashed potatoes over the top and bake in 350 degree oven for
about 30 minutes. Run under broiler an additional 2 minutes for golden brown crust.