Author: QuiltLady

GARLICKY SHEPHERD’S PIE

10 inch prepared pie crust

POTATO TOPPING
4 large russet potatoes, peeled and diced
10 whole garlic cloves, peeled
1/2 cup sour cream
1/4 to 1/2 cup beef broth
4 tablespoons butter, softened
FRESH ground sea salt and black pepper, to taste

• Add the potatoes and garlic to a large sauce pan.
• Cover with cold water.
• Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, 10-15 minutes.
• Drain.
• Transfer the potatoes and garlic to a large bowl.
• Add the sour cream, 1/4 cup of the broth, butter, salt and pepper, and beat on low speed with a hand mixer until the potatoes are light and fluffy, about 1 to 2 minutes.
• If the mixture is too dry, add the remaining 1/4 cup broth. DO NOT OVER MIX!
• Cover and set aside.
• Preheat the oven to 350°.

FILLING
4 slices bacon, cooked crisp and crumbled
1 tablespoon avocado oil
1 LARGE Vidalia onion, chopped
1 LARGE shallot, diced
FRESH ground sea salt and black pepper, to taste
1 teaspoon sugar
1 pound ground beef
2 to 3 medium carrots, roughly chopped, (about 1 cup)
1 cups frozen petite peas, thawed and drained
2 LARGE garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon all-purpose flour
1 (12-ounce) bottle beer (flavor of choice)
1/2 cup beef broth
1 teaspoon FRESH finely minced tarragon leaves
1 teaspoon FRESH finely minced thyme leaves
2 tablespoons chopped fresh parsley leaves
FRESH ground sea salt and black pepper, to taste
1/2 cup FRESHLY grated Gruyere or Cheddar

• Heat a large skillet over medium heat.
• Add the bacon and cook, stirring occasionally until browned and crisp.
• Drain on paper toweling and set aside.
• Add the avocado oil to the drippings in the skillet and increase to medium heat.
• Add the onions and 1/2 teaspoon of salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 minutes.
• Sprinkle in the sugar, and cook, stirring occasionally, until the onions begin to caramelize, about 3 minutes.
• Add the carrots and peppers, sautéing 2-3 minutes more.
• Stir in the beef and cook, stirring occasionally, over medium-high heat, until the beef begins to brown, about 7 minutes.
• Fold in the peas, and garlic, stirring a couple minutes more.
• Stir in the tomato paste and flour and cook, stirring, until well blended, about 2 minutes.
• Add the beer, bring to a boil and boil for 3 minutes.
• Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes.
• Add the cooked bacon, the broth, herbs, FRESH ground sea salt and black pepper, bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes.
• Spoon the meat mixture into the prepared crust.
• Spread the potato topping evenly over the beef mixture.
• Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes.
• Remove from the oven and sprinkle with the cheese.
• Return to the oven and bake for 10 more minutes.
• Let rest out of the oven for 10 minutes before serving.
• Sprinkle with parsley and serve.