It’s time to hit the refresh button on Shepherd’s pie. 100% American grass fed beef and Mexican chorizo take this classic British dish from standard to stand-out. It’s hard to share something so good – which is why everyone gets their own!
10 Minutes PREP TIME
50 Minutes COOK TIME
60 Minutes TOTAL TIME
½ cup unsalted butter (4 oz), divided, plus more for greasing dishes
1 link fresh Mexican chorizo, casing removed (5-6 oz)
6 tablespoons all-purpose flour
2 cups beef stock
2 tablespoons Worcestershire sauce
1 teaspoon smoked paprika
½ teaspoon dried oregano
2 tablespoons Dijon mustard
3 medium-size russet potatoes, peeled and thinly sliced
Finely chopped fresh flat-leaf parsley, for garnish
Preheat oven to 450°F.
Grease 6 (12- to 16-ounce) individual pie dishes with butter and set aside.
Melt 1/4 cup butter in a large skillet over medium-high heat. Add onion, carrot, 1 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring often, until onion is soft but not browned, about 5 minutes.
Add ground beef and chorizo. Cook, stirring often, until meat is browned and cooked through, about 5 minutes.
Sprinkle flour over mixture, and cook, stirring constantly, for 2 minutes.
Stir in stock, Worcestershire sauce, paprika, and oregano; bring to a boil over medium-high. Reduce heat to low; simmer, stirring often, until flavors meld and vegetables soften, about 10 minutes. Remove from heat; stir in mustard and 1/2 teaspoon salt.
Spoon filling evenly into prepared dishes, about 2/3 cup filling each. Top evenly with sliced potatoes. Sprinkle potatoes with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Microwave remaining 1/4 cup butter in a small microwavable bowl on high until melted, about 1 minute. Brush melted butter evenly over potatoes.
Transfer dishes to preheated oven. Bake until pies are golden brown, 25 to 35 minutes. Remove from oven; garnish with parsley, find a shepherd and thank him.
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