An Elegant Shepard's Pie

Shepard's Pie is one of those midweek meals many of us grew up with. It was a staple in my home that my Mom made almost every week.

Traditionally Shepard's Pie is made with peas and carrots. Years ago I transitioned my own recipe away from pea's and carrots to other seasonal vegetables and the results were amazing.

My Shepard's Pie is elegant, classy and delicious enough to serve for company.

Trust me, you will love this recipe.

Ingredients:

2 lbs of ground round beef, beef chuck, ground lamb or ground turkey.

4 large shallots - chopped

2 garlic cloves - minced

1 Tbsp. balsamic vinegar or balsamic vinegar glaze

1 Tbsp. tomato paste

1 Tbsp. Emeril's Original Essence

1/2 teaspoon Italian Seasonings or Herbs de Provence

3/4 cup unsalted beef stock

1 Tbsp. flour

2-3 small zucchini - sliced on an angle

2-3 small summer squash - sliced on an angle

1 handful cipollini onions - blanched, cooled, peeled - cut in half

1 small bunch fresh parsley - chopped

1 sprig fresh thyme - remove leaves then chop

1 sprig fresh rosemary - remove leaves then chop

1 1/2 lb. Yukon Gold Potatoes

2/3 cup milk

4 Tbsp. butter

1-2 Tbsp. sour cream

2 Tbsp. olive oil

Salt & fresh cracked black pepper

Directions:

Preheat oven 400 degrees

Cookware needed - rectangular baking dish, individual baking pots or large dutch oven.

Step 1 - Prepare the mashed potatoes by boiling the peeled potatoes in lightly salted water until very tender.

Drain the potatoes and allow them to steam for a couple of minutes while you prepare the milk and butter. Heat the milk and butter in the microwave for 45 seconds. You want the milk very hot but not boiling. Mash your potatoes gently by hand using a potato masher. Add next the heated milk and butter and mix by hand with a whisk until creamy. Add a good pinch of salt and black pepper. Finish by stirring the sour cream into the potatoes then set aside until needed.

Step 2 - Meat base for the Shepard's pie:

In a large skillet heat 2 Tbsp. olive oil on medium high heat. When hot add your selected ground meat and break gently with a wooden spoon. While breaking up the meat do not mince all the meat. You want a few nice sized chunks.

When the meat is nicely browned, but with still a good amount of red, add the chopped shallots and sprinkle with salt, black pepper and 1/2 Tbsp. Emeril's. Stir and saute for 2 minutes then add the minced garlic, 1 Tbsp. chopped parsley, thyme, rosemary, tomato paste, balsamic vinegar and the dried herbs.

Give the meat and spices a good stir lower the heat and simmer for 1 full minute.

Add next the flour being careful not to add more than 1 large Tablespoon.

Stir to fully coat the meat and simmer for 2 minutes more.

Add next the beef stock. Simmer for a full 5 minutes.

Quick Tip - if you have on hand red vermouth or a light red wine you may wish to add 2 oz. along with the beef stock - but it is not necessary.

Pour all of the cooked meat into your selected baking dish.

In the same skillet on medium high heat add 2 Tbsp olive oil and allow the oil to get very hot.

Season the sliced zucchini and summer squash with salt, pepper and a pinch of Emeril's.

Add the vegetables in a single layer and saute on each side until they develop a nice dark color. You do not want to burn the slices but a dark char will add great flavor to this dish.

Quick Tip - Remove the vegetables before they become too soft.

One the vegetables are done place them over the meat in a single layer. If you have enough for a second layer add the next layer of saute squash and zucchini along with the cipollini onions or just add next the cipollini onions.

Spoon the mashed potatoes over the top of the vegetables. Use a fork instead of a spoon to spread the mashed potatoes from end to end.

Finish by sprinkling over the top of the potatoes a very light layer of Emeril's.

Place into the oven and bake for approx 30-40 minutes.

Remove from oven and allow the rest for 5 minutes before serving. If desired sprinkle any remaining chopped parsley over the top before serving.

ENJOY!