Come on by for Sheppard's Pie.

There is nothing like a hearty meal to warm the heart and warm the stomach, especially when you have a large crowd to feed. Lately I have been frequenting this little Irish pub in Bellevue called Paddy Coyne’s for after work drinks and snacks. The place has great atmosphere and the food is pretty good too. I tell ya, sometimes there is just nothing like the first sip of a Guinness with all that creamy foam and body to it. Something that has always intrigued me on menus at many restaurants has been “Sheppard’s Pie”. Of course the instant turn off was usually the fact that it has peas in it (which I have always been very anxious to avoid). However, as I grow older and wiser, I hope, peas no longer hold that same “Yuck” factor for me. In the days of my childhood, my mother would often make a meal called “Peas and Corn Dish”. This was one thing I always hated. I just could not get used to creamed corn, mashed potatoes, beef and peas mixed together. It all took a further departure from my liking when we started eating more lean ground turkey that became the substitute for the beef. Once again, I have gained a new appreciation for this dish.


This weekend as I was sitting around recuperating from Saturdays “Mud Fest” as known as the annual “Turkey Bowl” football game in Shoreline WA, I decided to try my hand at Sheppard’s Pie.

I had a flank steak in my fridge marinating that I intend to cook, but I also had an extra ¼ of it that I cut off before marinating to do something else with, so that is what I used since I didn’t have lamb at my disposal. I also made a quick switch for the mashed potato covering that is traditionally used. I opted for mashed acorn squash since I had a large squash I needed to use up. Here is what I did:

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The Goods
-Approx. 15 Oz. steak, cubed
-3.5 cups cubed acorn squash
-8 Oz. chicken broth
-4 Oz. dry white wine (Used what I had but this usually calls for red wine)
-1/2 cup diced onion
-2 cloves diced garlic
-2 large carrots, peeled and diced
-2 tbs. olive oil
-1/2 cup peas
-1-2 tbs. butter
-¼ cup milk
-2 egg yolks
-Salt and pepper to taste
-2 tbs. flour
-1 tbs. Worcestershire sauce

The Maneuver
-Preheat the oven to 400 (F)
-Start by heating 1 tbs. olive oil and browning the meat chunks. When they have a nice brown crust on them, move them to a plate off heat.
-Add the last tbs. of oil and he diced onions with carrots. Sauté the carrots and onions until tender and just beginning to change color.
-Sprinkle the 2 tbs. of flour over the carrot and onion mixture. While whisking, add the white wine off heat to deglaze the pan. Add the chicken stock and return to a boil.
-Reintroduce the meat to the sauce and reduce the heat to a slow simmer. Cover and simmer the mix until the meat is tender, about 20-25 minutes.

In the mean time:
-Place the diced squash in a sauce pan, cover with water and boil until the cubes are tender.
-Once the squash is tender, drain all the liquid and mash the squash.
-Add the 1 or 2 tbs. butter and the ¼ cup milk. Whisk to incorporate everything.
-Add the 2 egg yolks and keep whisking so the mixture does not scramble the eggs. This will thick the mixture and make it nice and creamy. When the eggs are added, you can remove the pan from heat.
-Once the meat has become tender, transfer the mixture to a baking dish and mix in the peas.
-Drop dollops of the squash mixture on the meat mixture and smooth it out so the mixture is completely covered. Make sure to press it out all the way to the edges or the gravy/meat mixture will bubble up and over the edges of your pie.
-Bake in the preheated oven until the top has a nice golden crust.
-Remove the pie from the oven and let rest for 5-8 minutes before serving.

On the cold winter days when you need some good hearty food this just can’t be beaten. Serve this dish with a thick slice of Irish soda bread that has a nice outer crust and tender inside. This, my friends, is the stuff dreams are made of. Don’t let this little gem elude your cooking repertoire.

Thanks for reading and wishing you best eating,

Bon Appétit!