SHEPHERD’S PIE IS a classic comfort dish, perfect for exploring new combinations of traditional and modern flavors. Made with your choice of lamb, steak, pork, or turkey (if you are looking for a way to lower your intake of red meats) this dish will surely make you the executive chef of your home.
Meet the Chef
Incorporating his expertise in Italian and French cuisine, Chef Marcello Mazzoleni combines traditional flavors with a twist of a modern touch. Eager to explore the culinary world, Mazzoleni has cooked up and down the West Coast, from California and Las Vegas to Alaska—and now Bellingham as the executive chef of Lighthouse Bar & Grill. 1 Bellwether Way, Bellingham, 360.392.3200, hotelbellwether.com
Ingredients
1 pound of raw ground or minced
meat, or braised meat whole-muscle beef, pork, lamb, turkey
1 cup diced yellow onions
½ cup diced carrots
½ cup diced celery
1 cup blanched fresh or frozen peas
1 tablespoon minced fresh garlic
1 tablespoon unsalted butter
4 fluid ounces Chardonnay or white
wine of choice
3 cups warm mashed potatoes
thinly sliced gruyere cheese
¼ teaspoon dry Herbs de Provence
or Italian herb blend
Kosher salt
black pepper
Instructions. Serves four
• Prepare the mashed potatoes using any recipe. (You can also use leftover mashed potatoes. Just make sure to reheat with a dash of milk or cream to soften enough to spread over the pie base.)
• If not using braised meat, use a saute pan on high heat and add 1 tablespoon of your choice of vegetable oil. Lightly coat the pan in oil, then drop the 1 pound ofpatty-shaped raw meat. Let the meat brown on one side, adding ¼ teaspoon kosher salt and ¼ teaspoon of pepper to begin breaking up the meat and continue until browned evenly. Remove meat from the pan once 80% cooked and set aside. (If using braised meat, skip this step and add meat to the wine while reducing.)
• Drop heat to medium and add onions, carrots, celery, and minced garlic with 1 tablespoon of unsalted butter. Stir occasionally until vegetables start to caramelize. Vegetables should be
soft, not mushy. Pour in 4 ounces of Chardonnay or white wine of choice, and let the wine reduce. Add in a pinch of salt and pepper and ¼ teaspoon dry Herbs de Provence or Italian herb blend.
• Once the wine reduces completely, immediately add meat (including juices) and peas to the pan. Stir ingredients until evenly mixed.
• Transfer the pan mixture to a casserole dish or oven-safe ramekin of your choosing. Fill the dish half to three-quarters full leaving room for mashed potatoes. Gently spread mashed potatoes evenly across about a half-inch thick. Top with thinly sliced gruyere cheese.
• Bake at 400° for 8 to 10 minutes. The cheese should be starting to brown and bubble. Let cool for a few minutes before digging in.
