STRASBURG, Ohio -- Shepherd's Pie is perfect any time of the year, but it's especially timely around St. Patrick's Day because of the history of the recipe. Fox 8's Wayne Dawson learned more about the delicious and hearty dish from Sherry Schie. Sherry is the chef and owner of Shy Cellars Restaurant in Strasburg, Ohio.
Click here to learn more about Sherry's restaurant Shy Cellars.
Ingredients for filling:
2 tablespoon olive oil
1 teaspoon black pepper & salt
1 lb ground beef
1 lb lamb
1 large onion, finely diced
3 to 4 large carrots, finely diced
1 cup frozen peas
6 sprigs fresh thyme, finely chopped
2 sprigs fresh rosemary, finely chopped
5 cloves garlic, chopped
1 cup red wine
1 small can of tomato paste
4 tablespoons Worcestershire sauce
1 cup chicken stock
4 tablespoons flour
4 tablespoon butter
Ingredients for topping:
6 large mashed potatoes for mashing
2 egg yolks, beaten
¼ cup grated parmesan cheese
Pre-heat oven to 200C/400°F.
Place olive oil in large skillet. Add ground meat and cook over med. Heat until almost done. Drain fat. Place pan back on low heat and add carrots, onions, salt, pepper, thyme,, rosemary, and garlic.
Cook meat mixture for 2 minutes. Add wine, tomato paste, worcestershire sauce, and chicken stock. Cook for 5 minutes. Add the butter and flower. Cook for another 5 minutes.
Remove from heat. Grease an oven-proof dish with butter and add the sauce.
Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.
Bake for about 20 minutes or until the potato is nice and browned on top.