Ingredients
- 2 pounds of cubed (about 1 inches) Beef Chuck (Leg of Lamb can be substituted)
- 1 large Chopped Onion
- 1 minced Clove of Garlic
- 1 tablespoon of lard
- 1 cup chopped carrots
- 1 cup sweet peas
- 1/4 tsp. tarragon
- 1/4 tsp. basil
- 1/4 cup of chicken, beef or vegetable stock/your choice
- 1 1/2 cup of dry Red Wine. (Can replace with a Pint of Guinness or 1/2 cup of Scotch. If using scotch add 1 cup of chicken, beef or vegetable stock)
- 1 tsp. Salt and 1 tsp. Pepper Later more to taste
- 2 cups mashed potatoes (Flakes or premade are fine; prepare according to your favorite recipe or the boxes recipe)
- 1/2 cup grated parmesan cheese
- Salt and Pepper to taste (I like using a pinch of cayenne pepper instead of the Black Pepper)
Preparing
Place lard in a nice Large-Deep Skillet and add onions in before melting. Stir and Simmer on medium high for a minute and add garlic.
Continue Simmering until onion is translucent
Lower heat to low/med on stove
Add Carrots and Peas Stir simmer for 1 minute longer.
Add a 1/4-cup of the chicken broth so vegetables won’t burn. (You can substitute the chicken broth with beef or vegetable broth. Your preference.)
Stir and simmer for 5 minutes. (Do not cover)
Add 2 pounds of cubed beef or lamb
Brown, do not char, Beef or Lamb on both sides (meat should still be rare on inside)
After meat is browned place heat on low. If you are using an electric stove, take skillet off for 2 minutes until stove top cooler.
Add wine, beer, or scotch mix with broth (your preference) to the medley, along with tarragon, basil, salt and pepper (more S&P later if you wish).
Cover and stew on low heat for two hours. Stir on occasion, from bottom up to avoid burning vegetables. If getting dry, add a little stock. We don’t want this soupy by the end but definitely not dry either. Test to make sure meat is tender, insert a fork into a piece of this delectable bite. If separates easily, then ready. Taste and add salt and pepper if needed.
Place this wonderful party into a glass rectangle Pyrex baking dish (10 inch length preferable).
Make sure the rack you will be putting the Pyrex on is in the upper center
Preheat oven’s broiler to LOW.
PREPARE THE MASHED POTATOES ACCORDING TO YOUR BOX LABEL OR FAVORITE RECIPE
Use a pastry bag with an extra-wide Star or French tip and fill with mashed potato.
Starting from the perimeter of the meat-party filled Glass Pyrex Rectangle Baking Pan, squeeze the potato all the way around until reaching the center in a maze fashion. (If there a little gaps here and there, no worries.)
Sprinkle entire top with the grated parmesan cheese
Place uncovered baking dish in the pre-heated broiler’s oven until mashed potato and cheese are golden brown (should be under 10 minutes but always check).
Take out of oven an let rest for at 10 minutes before serving.
Enjoy with the beverage you chose for the recipe and get ready to savor the best Shepard’s Pie you ever had!