WINE & FOOD AFFAIR RECIPES

Main Dish

Shepherd's PIe

Rockpile Vineyards

206 Healdsburg Avenue
Healdsburg , CA 95448
wilsonartisanwines.com/portfolio-items/rockpile/

A refreshing twist on this English classic.

Ingredients:
  • 1.5 lbs ground beef
  • 1 onion diced
  • 2-3 medium carrots diced
  • 3 garlic cloves minced
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp flour
  • 1 cup beef broth
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme chopped
  • salt & pepper to taste
  • garlic powder to taste
  • onion powder to taste
  • 2 lbs Yukon Gold or Russet potatoes peeled & cubed
  • 1 stick unsalted butter
  • 2-3 tbsp sour cream
  • 1/2 cup half and half
  • 1/2 cup Gruyere or Parmesan cheese shredded

Recipe Directions:

Place peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook until fork tender, about 15-18 minutes. Drain well.
Mash the cooked potatoes until smooth, then add butter, sour cream, half and half, salt, and pepper. Mix until creamy and fluffy. Set aside.
Heat a large skillet over medium-high heat. Add the ground lamb or beef and cook until browned, breaking it apart with a spatula. Drain excess fat if necessary.
Add the diced onion and carrots. Cook for about 5 minutes until softened. Stir in the garlic and cook for another 30 seconds.
Stir in the tomato paste, Worcestershire sauce, rosemary, and thyme. Cook for 1-2 minutes to caramelize the tomato paste.
Sprinkle in the flour and stir well. Slowly pour in the beef broth while stirring. Let it simmer until it thickens into a rich gravy, about 3-4 minutes.
Stir in the frozen corn and peas. Simmer for 3-4 minutes. Adjust seasoning with salt, pepper, garlic powder, and onion powder.
Preheat oven to 400°F. Spread the meat filling evenly in a baking dish. Top with mashed potatoes, spreading evenly. Use a fork to create ridges for texture.
Sprinkle with Gruyere or Parmesan cheese. Bake for 20-25 minutes until golden and bubbling. Broil for 2-3 minutes at the end for extra browning.
Let rest for 5-10 minutes before serving. Garnish with fresh chopped parsley.

Rockpile Vineyards

206 Healdsburg Avenue
Healdsburg , CA 95448
wilsonartisanwines.com/portfolio-items/rockpile/