Serves: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Resting: 20 minutes
Total time: 1 Hour 20 Minutes
Few dishes are as comforting as a classic Shepherd’s Pie, savory, hearty, and topped with creamy mashed potatoes. For this version, we swap the traditional lamb for 1 lb. of Lone Mountain Wagyu Ground Beef, bringing remarkable richness and depth of flavor to this timeless dish.
For the Filling:
1 lb Lone Mountain Wagyu Ground Beef
2 tablespoons olive oil
2 cups diced yellow onion
1 cup diced carrots
4 cloves garlic, minced
1½ teaspoons kosher salt
1 teaspoon fresh thyme leaves
1 tablespoon tomato paste
2 tablespoons coconut aminos
½ cup dry white wine
½ cup low-sodium beef stock
1½ cups frozen peas
For the Potatoes:
1.5 lb yellow potatoes
(peeled and diced into 1-inch cubes)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup unsalted butter
½ cup crème fraîche or sour cream
¼ cup whole milk or heavy cream
¼ cup chopped chives
Preheat oven to 400°F.
Boil the Potatoes: Add the potatoes to a large pot and cover with 1 inch of water. Bring to a boil and cook for 12 to 14 minutes, or until fork tender. Drain.
Mash the Potatoes: Rice or mash the potatoes back into the pot. Add salt, pepper, butter, crème fraîche, milk, and chives. Stir gently until smooth
Sauté the Vegetables: Heat olive oil in a large oven-safe skillet over medium heat. Add onion, carrots, and garlic and cook for 7 to 9 minutes, until softened.
Cook the Wagyu: Add the Lone Mountain Wagyu Ground Beef, breaking it up with a wooden spoon. Cook until browned and fully cooked, about 8 to 10 minutes.
Finish the Filling: Drain excess fat if needed. Stir in salt, thyme, and tomato paste and cook for 1 minute. Add coconut aminos and white wine, scraping up any browned bits from the pan. Let the liquid reduce slightly, about 2 minutes. Stir in beef stock and peas and simmer briefly until the mixture is bubbling.
Assemble the Shepherd’s Pie: Spoon the mashed potatoes over the filling and spread into an even layer.
Bake: Transfer the skillet to the oven and bake for 27 to 30 minutes, until the potatoes are lightly golden and the filling is bubbling.
Rest and Serve: Allow the pie to cool for about 20 minutes before serving. Garnish with fresh chives and may the Luck of the Irish be with you!
