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Shepherd’s Pie

    Recipe by Christine Bauscher  Shepherd’s Pie is a classic comfort dish loved by many around the world. It is a savory pie made with a layer of meat, typically lamb or beef, and a layer of mashed potatoes. One of the key ingredients of Shepherd’s Pie is the meat used in it, and in Idaho, lamb is a popular choice. When it comes to making Shepherd’s Pie with Idaho ingredients, beef or lamb is typically raised on local farms, ensuring that it is fresh and of the highest quality. Additionally, the potatoes used in the mashed potato topping are often Idaho russet potatoes, which are also known for their exceptional quality and flavor.

    Categorized: Entrées

    Ingredients

    • 5-6 medium Idaho potatoes
    • 1 tablespoon of Idaho butter
    • 1/3 cup chopped Idaho onion
    • ½ cup White Cheddar Cheese- Idaho
    • Seasoning salt and pepper to taste
    • 4 medium carrots (Available at your local Farmers Market)
    • 1 cup peas
    • 1 tablespoon of olive oil
    • 1 medium Idaho onion chopped
    • 2 cloves garlic diced
    • 1 lb. of local ground beef
    • 2 tablespoons Idaho flour
    • 2 tablespoons ketchup
    • 1 cup beef broth
    • ½ to 1 cup Idaho white cheddar cheese for the top
    Notes
    • potatoes, onions, garlic, peas and carrots can be purchased at your local Farmers Market along with local ground beef.

     

    Featured Idaho Produce

    Steps

    • Preheat oven to 375 degrees

    • Bring salted water to boil, add Idaho potatoes and cook until tender. Drain, peel and mash. Mix in butter, onion, Ballard cheese, seasoning salt and pepper.

    • Bring salted water to boil, add peeled carrots and cook until tender. Drain and mash.

    • Heat oil; add onion and garlic cook until clear. Add local ground beef and cook until browned.

    • Strain of excess fat. Add seasoning salt and pepper to taste. Add the flour, ketchup and beef broth.

    • Simmer 5 minutes or until reduced.

    • Layer local Beef in bottom of casserole dish. Spread the layer of mashed carrots then followed by a sprinkle of peas. Op with Idaho Potato mixture. Sprinkle with Ballard cheese on the top.

    • Bake 20 minutes or until cheese has melted down.

    • Enjoy the Idaho Shepard’s pie with wine! During the summer pair with a Dry Viognier from Cinder Wines and in the fall pair with cabernet Sauvignon from Snake River Winery.

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