Shepard's Pie

 

This is the ultimate family style recipe.  You can expand and make it as big as you would like.  It is definitely not for those watching their waistline.

 

I like to slow cook the roast in the crock pot all day on low.  It really cuts down the preparation time with this meal. 

 

I start off by making my roast brew by adding to the crock pot onions, fresh garlic, rosemary, and basil.   For spices, I use montreal steak seasoning.  I cover with one beer, and I let this cook all day on low.  I like to use Fat Tire.  This beer adds a very nice flavor to the au jus.  I highly recommend you pay close attention to the beer you add.  If you add a bitter beer, you will get a bitter sauce. 

 

You will cook all day until the meat falls apart when you try to pick it up with a fork. 

 

Once the meat has finished cooking, you will remove the roast and shred in a deep large casserole pan.  Cover with a couple handfuls of frozen peas.

 

You will strain the au jus into a medium size sauce pan. 

 

 

 

This is when I start to cook my potatoes.  I leave the skin on red potatoes and cut into quarters.  I let them boil  while I make my gravy.

 

Next, you will make the gravy.  These are the components I use to make my gravy. 

First, you will add a couple tablespoons of flour, bring to a boil, then I reduce heat and let it cook.  Once the sauce thickens, I add a teaspoon beef bouillon and let it cook.  Last, I remove the sauce from the heat and add cognac and one fresh small rosemary sprig.  I let the sauce set off heat for about a minute or two.  Then, I reintroduce low heat.  The prevents the cognac from flaming.  I let the sauce sit on low while I mash my potatoes. 

The garlic cheesy mash potatoes sauce starts off in a small sauce pan.  I add garlic olive oil, butter, fresh garlic and a couple leaves of rosemary.  I let the sauce melt and sit on low.  I add a little milk prior to mixing with my potatoes. 

 

 

 

 

 

 

By hand, I mash my potatoes and add the garlic sauce.  Last, I add a handful of shredded mozzarella cheese.  I mash everything together until smooth. 

Last, I season the potatoes with montreal steak seasoning.  This spice adds salt, pepper, garlic which really adds a nice flavor to the potatoes.

I add the garlic cheesy mash potatoes on top of the shredded beef in the casserole pan. 

I top the dish off with a handful of mozzarella cheese.  I bake at 350 for 25 minutes. 

You are ready to eat!!



Enjoy!