Shepherd’s pie recipe — Foodie Friday

We are feeling the flavors of fall on this Foodie Friday!

Henry, our official Lab Taster, and I have the perfect recipe to warm up on a chilly fall or winter day. It's a simple yet delicious shepherd's pie.

Traditionally made with ground or chopped lamb, this one is made with beef and a little pork sausage to add to the rich flavors. The secret to this dish is the gravy, and I'll show you how to make a spectacular beef and wine gravy that is easy to make, but deep with flavor.

I'll also show you a trick to thickening the gravy that adds flavor, but doesn't add the starchy and pasty taste of flour.

Thank you to our Foodie Friday sponsor: Amalfis Bar and Restaurant in Lawrenceville, NJ. Check out their catering menu fort your next holiday party.

Your shopping list is below, then watch the video for how its made:

Shopping list: 

Beef filling:

• 1 lb lean ground beef (I use 93% lean)
• 8oz pork sausage
• 1 package frozen peas and carrots
• 1 package frozen pearl onions
• 3 garlic cloves (minced)
• 2 sprigs fresh thyme
• 1 sage leaf
• 1 tbsp each of salt and pepper (or to taste)
• 3-4 dashes of  Worcestershire sauce (to taste)
• 1 cup beef stock
• 1 cup red wine (I prefer Pinot Noir)

Whipped Potatoes

• 3 lbs white potatoes
• 1/2 stick butter
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp each of salt and pepper (or to taste)
• 1 tbsp melted butter
• chopped fresh chives for garnish