Gourmet Shepherd’s Pie

On New Year’s Day I made a delicious, Roast Beef Dinner with Yorkshire Puddings and all the trimmings, and had a LOT left-over. Because a prime rib roast is quite an expensive cut of meat, I didn’t want to let it go to waste, so I decided to use it in a beef pot pie. I know this isn’t your average “shepherd’s pie” with left-over minced lamb, and mashed potatoes piled on top, but it did use almost every left-over ingredient from my roast dinner, so I feel as if I can call it a “shepherd’s pie”… just a jazzed up, more gourmet version. The left-over mashed potato was used to make a delicious, golden brown, flaky pie crust, the beef was added to a thick, flavorful red wine gravy, and I also added the left-over peas and carrots to the mixture for color and flavor. This dinner came together so quickly and easily, and was SO delicious–i’d even argue it was more delicious than the beef and yorkshire roast itself! This is one of the BEST pies I have ever eaten! I hope you all love it too.

{for the filling} 
1 Lb chuck steak/left over rib roast
1/2 Tbsp butter
1 Tbsp Olive Oil
1 small onion, diced
3 cloves garlic
3 Tbsp flour
2 Tbsp tomato paste
few dashes worcestershire sauce
1/2 tsp thyme
1/2 cup. red wine
1 cup. beef stock
1/2 Tbsp sugar
1 bay leaf
14 oz. mushrooms, or left over peas/carrots/veggies
Egg Wash
Salt and Pepper
{For the pastry}
7 ounces self-raising flour
7 ounces mashed potato, cooled
5 ounces unsalted butter
1 egg {for brushing}
kosher salt

Melt the butter in the olive oil in a skillet over medium-high heat. Add the beef and brown (5 mins) then add the onion and garlic and sauté for an additional 5 mins until softened. Add the flour to coat the beef and onions. Add the tomato paste, a few splashes of worcestershire sauce, thyme, and red wine, and cook on medium high for 3-4 minutes until wine has reduced by half. Add the beef stock, sugar, and bay leaf, stir and boil until gravy is nice and thick. (10 minutes). Stir in the cooked peas and carrots. Divide the mixture amongst 4 ramekins, filling up to the top, {or one pie plate}.

Preheat the oven to 390degF. In a glass bowl, rub the butter and flour together with your fingers, until it resembles coarse breadcrumbs, then stir in the mashed potato until the pastry forms a tight ball of dough. Dust a surface with flour, then roll out the dough, and trace a plate that’s just slightly larger than the ramekins or dish. Carefully transfer the dough to the top of the ramekins {if it’s too soft, add a little more flour}. Make a slit in the center of each pie with a knife, to vent. Brush with beaten egg, sprinkle with a little rock salt. Bake for 25 minutes, until pastry is golden.
pi pie2

<3 Sarah