This classic shepherd's pie features creamy mascarpone mashed potatoes, ground beef, carrots, onion, corn and peas. It's the perfect hearty meal.
4 tablespoons olive oil
500g lean ground beef
1 tablespoon Worcestershire sauce
1/2 can Irish red ale, or beer of your choice
1 large yellow onion, finely chopped
2 cloves garlic, peeled and finely chopped
2 large carrots, diced
1 cup corn kernels
1 cup frozen peas
1/4 cup parsley, chopped
Salt and pepper to taste
1 teaspoon paprika to garnish
Mascarpone Mashed Potatoes
12 large Yukon gold potatoes
2 litres chicken stock
2 cups milk
1/4 cup butter, cubed
1 teaspoon garlic powder
1 cup mascarpone cheese
1/4 cup chives, finely chopped
Preheat the oven to 375°F.
In a large skillet warm two tablespoons of olive oil.
Add in the beef and cook until browned seasoning with Worchester sauce, salt and pepper. Deglaze the pan with the beer of your choice. Remove from the pan and reserve.
In the same pan add the rest of the olive oil and cook the onions, garlic, and carrots for about three to four minutes. Add in the corn, peas, and parsley, then add the ground beef back in and combine, cook for an additional two to three minutes. Set aside for assembling.
Fill a medium-sized pot with chicken stock. Peel and cube the potatoes, place them into the stock (if the stock does not cover the potatoes simply fill the rest with water). Turn on the heat to high. Bring everything to a boil and cook until the potatoes are fork-tender about 10-12 minutes. Strain the potatoes and place them back into the hot pot.
Mash the potatoes then add the milk, butter, garlic powder, mascarpone cheese and chives. Combine. Taste and season with salt and pepper. Reserve.
In a casserole dish, layer the beef mixture. Make sure the pan is evenly covered with the beef mixture. Then place the mashed potatoes over top. Using a fork graze the top of the potatoes and sprinkle with paprika. Cover with aluminum foil.
Place into the oven and bake for 25-30 minutes. Remove the aluminum foil and broil for about five minutes or until the potatoes are golden and crispy.