Carrot Goat Cheese Shepherd’s Pie

I’ve made this shepherd’s pie before. For my friend Emma. We ate it. I forgot to take photos [so typical] and let’s be real — shepherd’s pie really isn’t the most photogenic thing in the world. Yet when I made it again, I wanted a photo so I could tell you about it. No one wants to hear me drone on and on about goat cheese without a photo.

It really is amazing what goat cheese can do to elevate some mashed potatoes. I’d take these over most mashed potatoes almost any day of the week. I’ve seen mashed potatoes with sour cream or creme fraiche for a tangy addition, but the goat cheese trumps it all. The carrots add a hint of sweet but it’s mostly muted but the goat cheese. The color though. That’s what the carrots do more than anything. Or I just have a tendency to have buy the boring bland carrots. Maybe both. Probably both. Making it with the mixture of pork and sirloin is worthwhile. Lamb would be lovely as well. This recipe is perfect for annoying the guys behind the meat counter by asking for small amounts of everything. It’s becoming a favorite pastime of mine. Usually I’m met with disappointment when I only pick up one thing, like a pound of pork, but I make their day for about three seconds when I ask for 1/4 pound of pork after getting the ground sirloin. It’s the little things.

Brussels sprouts are such a good addition to the pie. They’re made deliciously tender and pick up the flavors of the other ingredients. It reminds me of the bubble and squeak at Radar. I would have no shame smothering the pie with gravy. Why isn’t that a thing?

Carrot Goat Cheese Shephards Pie

Inspiration: A Cozy Kitchen

Ingredients

  • 1lb russet potatoes, peeled and diced
  • 8 carrots, peeled and diced
  • 6 brussels sprouts, quartered
  • 1/2 yellow onion, diced
  • 1 garlic clove, minced
  • 1/4lb ground pork
  • 1/2lb ground beef
  • 3 tablespoons butter
  • 3oz goat cheese
  • 2 teaspoons whole milk
  • 1 tablespoon flour
  • 2 teaspoons tomato paste
  • 1 cup beef broth
  • 1 teaspoon Worcestershire
  • 2 rosemary sprigs
  • olive oil
  • salt and pepper

Preparation

Place the potatoes and half of the carrots in a pot and cover them with water. Bring the water to a boil and then reduce to a simmer. Simmer until they are super soft. You should be able to crush them with a fork. It should take about 15-20 minutes. Drain the pot and add the vegetables back to the pot. Add the goat cheese, butter, and whole milk and mash everything together. Taste for salt and pepper and set aside.

While the potatoes are boiling, preheat the oven to 400°. Heat a tablespoon of olive oil to medium high heat in a large skillet. When the oil is hot, add in the brussels sprouts, the remaining carrots, and onion. Saute. After about five minutes, add in the garlic. Stir often to keep it from burning. Add in the pork, beef, and about 1/2 teaspoon of salt and pepper. Stir to break up the meat. Once it’s browned and cooked through, add the flour and stir to combine. Add in the broth, tomato paste, Worcestershire, and rosemary. Bring the broth to a boil before reducing to a simmer. Simmer for 10-12 minutes so the sauce thickens.

Spread the meat mixture in a 8×8″ pan. Top with the goat cheese mash. Spread it as evenly as possible, covering the meat mixture entirely. Bake for 25 minutes. If the potatoes don’t start to brown, you can place it under a broiler to get some color. Remove from the oven and let the pan cool for 15 minutes before eating.