and I stand by that.
Shepherd’s pie is. What it is. I guess I am just not a huge fan of ground beef (see: Meatloaf for people who hate meatloaf). I like everything else in Shepherd’s pie – the veggies, the mashed potato, the (fingers crossed) cheese – but I find that generally, the ground beefyness of it all outweighs the other components.
Let’s fix this, I say. So, I set out to make a Shepherd’s pie that I like which basically means I did what I always do and I take something that Isaac likes (in this case: plain old ground beef and mashed potato) and overwhelm it with things that Dara likes (in this case: lots of roast veggie, goat cheese and tomato vinaigrette). So I did that and I made the best Shepherd’s pie ever. It’s kind of what I do.
Please do not be put off by the seemingly tedious nature of this recipe. I promise it requires very little thought, prep and/or work (I wouldn’t make it otherwise).
1 lb. Baby Carrots, halved if you’re so inclined
1 Red Onion, roughly chopped
1 Head of Garlic, top cut off (for roasting)
4 Roma Tomatoes, quartered
1 tbs. Herbs de Provence (yes, go buy it)
1.5 lb Ground Sirloin (or beef or whatever)
1 pkg. Lipton Onion Soup Mix
3 Baking Potatoes, peeled and cubed
4 c Beef Stock
1 c Heavy Cream
4 tbs. Butter
4 oz. Goat Cheese
1.5 c Parsley
3 tbs. Red Wine Vinegar
4 tbs. Extra Virgin Olive Oil
1 oz. Shredded Cheddar Cheese (optional.. I GUESS)
Preheat the oven to 400 degrees. In a baking dish, combine carrots, red onion, tomatoes and herbs de Provence with salt, pepper and some olive oil. Add head of garlic to baking dish somewhere so that the garlic roasts while the veggies cook. Bake for 40-45 minutes.
In a large pot, bring beef stock to a boil and then add potatoes. Simmer for 30 minutes.
In a large pan, brown ground sirloin and onion soup mixture at medium-high heat for 10 minutes. You will probably want to drain this.
When the vegetables finish, remove from oven and take out garlic and tomatoes. Place tomatoes in food processor with parsley, two cloves of roasted garlic, red wine vinegar, olive oil and salt and pepper. Blend until vinaigrette forms. Add beef mixture to vegetable pan and mix in vinaigrette.
Drain potatoes and combine with heavy cream, goat cheese, butter and four cloves of roasted cloves of garlic. Whip until potatoes are smooth.
Bake in oven (you left it on, right?) for 5-10 min. Eat that s up!