On Tap Oil & Vinegar Recipe Detail

Shepherd's Pie

with Butter & Black Peppercorn Olive Oils and A-Premium White Balsamic

Ingredients:

• 1_1/2 lb ground beef
• 2 Tbsp Black Peppercorn Olive Oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tsp thyme, chopped
• 1/2 tsp kosher salt
• 1 Roma tomato, finely chopped
• 1 cup low sodium chicken or vegetable broth
• 2 carrots, chopped
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 1/2 cup A-Premium White Balsamic


• 2 lbs red potatoes, peeled and cut in cubes
• 2/3 cup half and half
• 3 Tbsp Butter Olive Oil
• 1/2 cup sharp cheddar cheese, grated
• 1 Tbsp Dijon mustard
• 1 tsp salt

Directions:

Preheat oven to 400°F.

Boil potatoes in large pot, with tsp salt, cook until tender, about 20 min. While potatoes are cooking, heat Black Peppercorn Olive Oil in large skillet over medium heat. Stir in onion, meat, carrots, thyme, garlic, 1/2 tsp salt, and cook until meat has browned. Add tomato, cook and stir until soft, about 1 minute. Stir in balsamic, corn, peas, and broth and let simmer 5 minutes until reduced and saucy.

In 3-qt baking dish, transfer meat mixture and spread evenly across dish.

Drain potatoes and return to pot, add Butter Olive Oil and half and half. Mix in cheese and mustard. Smash until all ingredients are mixed. Season with additional salt if needed. Spread mashed potatoes over meat in baking dish creating an even layer on top. Place baking dish in oven. Bake until topping is golden brown, 20-25 minutes. Let cool 5-10 minutes before serving.