I’ll start this with a confession: I’m not sure I’ve ever actually had a traditional shepherd’s pie. I don’t know why exactly, though why have something topped with mashed potatoes when you can top it with piecrust (a la pot pie)???
But something about this recipe captured my imagination when I first found it. First, I love goat cheese. My sister can’t understand why I love it so much. Second, the combination of flavors in the filling just seemed interesting and so hearty. And the addition of carrots (and parsnips, which I added myself) made the filling so light and fluffy.
This dish really was amazing. I had an impromptu dinner party and needed to fill a crowd. It got rave reviews, and I was sad I only had a small serving leftover for the next day. One guy actually pulled this out of the fridge and had it for dessert instead of the cake everyone was having!
Start by peeling the parsnips and carrots, and cut them and the potato (or potatoes) into 1/2-inch dice.
Place them in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, remove the lid, decrease the heat to maintain a simmer, and cook until tender (approximately 15 minutes). When they’re tender, jump down several steps to see how to prepare the topping.
While the potatoes are cooking, cut up the brussels sprouts, parsnips, carrots, and dice the onion for the filling.
Pour the oil in a large saute pan or dutch oven over medium-high heat. Once the oil gets hot enough to shimmer, add the diced brussels sprouts, carrots and onion. Sauté just until they begin to take on color, about 3 to 4 minutes. Add the garlic and stir in.
Then add the ground meat, salt, and pepper and cook until it’s browned all the way through. You can kind of chop it up as you go.
Sprinkle the cooked meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, beef broth, Worcestershire, and minced rosemary, and stir together.
Bring the filling to a boil, then reduce the heat to low, cover, and simmer for 10 to 12 minutes, until the sauce thickens slightly.
When the parsnips, carrots, and potatoes are tender, drain in a colander and pour into a large bowl. Roughly mash and then add the butter (or olive oil), milk, and goat cheese, and mash until smooth. I used an immersion blender to get it good and creamy, and easy to spread. Add salt and pepper to taste.
Spread the filling evenly in a 9×13 pan.
Top it with the parsnip/carrot/potato goat cheese mash, starting around the edges to create a seal (which prevents the mixture from bubbling up) and then smooth toward the middle with a rubber spatula.
Bake for 25 minutes, or until the potatoes begin to brown. If you’re worried about things bubbling over, you can place a parchment-lined sheet pan on the rack below it.
Cool for 15 minutes before serving. Look at that creamy, meaty goodness.
Enjoy this magic. Maybe share with others.
Carrot, Parsnip, & Goat Cheese Mash Shepherd’s Pie
Mash Topping:
- 1 russet potato or 4 small red potatoes
- 3 medium carrots
- 2 parsnips
- 3 tablespoons of unsalted butter (or olive oil)
- 2 teaspoons of milk
- 4 ounces of goat cheese
- Salt & freshly ground pepper
Meat filling:
- Olive oil
- 8-10 brussels sprouts, quartered or smaller
- 1 small yellow onion, diced
- 4 small carrots (about 1.5 pounds)
- 1 parsnip, peeled & diced in small pieces
- 2 garlic cloves, minced
- 3/4 teaspoon of salt
- 3/4 teaspoon of freshly ground pepper
- 1 pound of ground venison (you can substitute beef)
- 1 pound of ground beef (low fat if possib
- 2 tablespoons of all-purpose flour
- 3 teaspoons of tomato paste
- 1 1/2 cups of beef broth
- 1-2 teaspoons of worcestershire sauce
- 3 teaspoons of fresh rosemary sprigs, minced
Preheat the oven to 400 degrees F. Peel the parsnips, carrots, and potato (or potatoes) and cut them into 1/2-inch dice. Place them in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, remove the lid, decrease the heat to maintain a simmer, and cook until tender (approximately 15 minutes). When they’re done, drain in a colander and then return to the saucepan or pour into a large bowl. Roughly mash and then add the butter (or olive oil instead), milk, and goat cheese, and mash until smooth. I used an immersion blender to make it good and creamy. Add salt and pepper to taste.
While the potatoes are cooking, prepare the filling. Cut up the brussels sprouts, parsnip, carrots, and dice the onion. In a large saute pan or dutch oven, pour the oil and set over medium-high heat. Once the oil gets hot enough to shimmer, add the brussels sprouts, carrots and onion. Sauté just until they begin to take on color, about 3 to 4 minutes. Add the garlic and stir in. Then add the ground meat, salt, and pepper and cook until browned and cooked through (chop it up as you go). Sprinkle the cooked meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, beef broth, Worcestershire, and minced rosemary, and stir together. Bring to a boil, then reduce the heat to low, cover, and simmer slowly for 10 to 12 minutes, until the sauce is thickened slightly.
Spread the filling evenly in a 9×13 pan. Top with the parsnip/carrot/potato goat cheese mash, starting around the edges to create a seal (which prevents the mixture from bubbling up) and then smooth toward the middle with a rubber spatula. Bake for 25 minutes, or until the potatoes begin to brown. If you’re worried about things bubbling over, you can place a parchment-lined sheet pan on the rack below it. Cool for 15 minutes before serving.
Original recipe here
