Shepherd’s Pie


El Popular Shepherd’s Pie Recipe

Recipe by Michelle Cunningham
Ivy Tech- East Chicago Campus
2012 Chorizo Contest

  • Prep Time: 15 minutes
  • Start to Finish: 1 hour
  • 8 Servings

To Begin

  • 1 tbsp. Butter
  • 1 tbsp. Olive Oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • ¼ pound fresh mushrooms, thinly sliced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • Salt and Pepper, to taste
  • 1 tbsp. tomato paste
  • 2 lbs. lean ground beef
  • 1 pound El Popular Chorizo (Mild)
  • 2 tbsp. Worcestershire Sauce
  • 1 ¼ cups Beef Stock
  • 1 ½ cups Garden Peas
  • 1 cup shredded Mozzarella Cheese
  • 1 cup shredded Sharp Cheddar Cheese

Mashed Potatoes

  • 4 pounds Yukon Gold Potatoes, peeled, diced
  • 4 tbsp. butter
  • ¼ cup heavy cream
  • Salt and Pepper, to taste
  1. Preheat oven to 350.
  2. Add butter and olive oil to a large skillet on medium heat.
  3. Sauté onions, carrots, mushrooms, celery, and garlic until tender 7 to 10 minutes.
  4. Season with salt and pepper, add tomato paste and mix evenly. Add the ground beef and brown, then add El Popular Chorizo and continue to cook.
  5. Add Worcestershire sauce and beef stock for 10 minutes, stir in peas.
  6. Adjust seasoning, transfer mixture to an oven proof baking dish and spread evenly. In the meantime, in another large pot add diced potatoes, cover with cold water and add salt.
  7. Continue to boil until fork tender, drain, mash potatoes, and add butter and heavy cream. Season to taste.
  8. Place potato mixture over beef mixture and spread evenly, rake through with fork so there are peaks that will brown nicely.
  9. Sprinkle top with cheeses and bake until brown about 20 minutes. Spoon out pie and serve.