Our Frostbite Weekend was a great success and everybody loved the Shepherds Pie that we served.  So many people have asked for it that we decided to put the recipe up to share with everyone.  Enjoy!

Scallion and Cheese Crusted Shepherd’s Pie


·         1 tablespoon olive oil

·         1 ½  pound ground beef

·         2 medium onions, peeled and chopped

·         Peas and carrots (can use frozen)

·         1 level tablespoon tomato puree

·         1 tablespoon chopped fresh thyme leaves

·         2 tablespoons chopped fresh parsley leaves

·         1/2 teaspoon ground cinnamon

·         1 level tablespoon all-purpose flour

·         1 cup Applewood Winery Garnet wine

·         1 1/2 cups fresh beef stock

·         Salt

·         Freshly ground black pepper


For the crust:

·         3 pounds Yukon gold potatoes

·         2 tablespoons butter

·         Whole milk, to taste

·         Salt

·         Freshly ground black pepper

·         1 cup scallions, cleaned and chopped

·         1 cup mature Cheddar, coarsely grated


Pre-heat the oven to 400 degrees F.

Heat olive oil over medium-high heat in a Dutch oven. Brown the beef.  Drain beef, then add a little olive oil to pan.  Add the onions to the pan and saute until the onions are tinged brown at the edges - about 5 minutes. Add the carrots and peas and cook for 5 minutes. Add the tomato puree, thyme, parsley and cinnamon. Stir and saute for 2 minutes. Next, stir in the flour, which will soak up the juice, then stir in the wine and the beef stock. Return the meat to the pan, season with salt and pepper, and bring to a boil. Cover, turn down the heat to low and simmer for about 15 minutes.

Peel the potatoes, cut them into large even-sized pieces and place into a pot of cold, salted water. Bring the water to a boil and cook potatoes until they are tender , about 10 minutes. (Potatoes are done when a knife can easily go through.)

When the potatoes are done, drain off the water, return them to the saucepan. Next, add the butter milk and mash them to a puree. Season with salt and pepper. When the meat is ready, spoon it into a 9-by-13-inch baking dish and level it out with the back of the spoon. After that, spread the mashed potato evenly all over. Sprinkle the scallions on top of the potato, scatter the cheese over the scallions and bake the pie until the top is crusty and golden, about 25 minutes.

This cozy winter comfort food is especially great with a glass or two of Applewood Winery Garnet dry red wine.  Watch the snow come down and enjoy!