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JIM’s SHEPHERD’S PIE

This popular and crowd-pleaser recipe is contributed by family member Jim Nadeau of Maine.  Thanks, Jim!

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Ingredients

  • 1 1/2 pounds pork sirloin.
  • 1 1/2 pounds beef sirloin.
  • 1 bottle red table wine.
  • 1 large onion, chopped.
  • 2 tablespoons minced garlic.
  • 2 tablespoons olive oil.
  • 1 bag frozen corn.
  • 2 cups heavy cream.
  • 1 bottle white table wine.
  • 3 sprigs rosemary.
  • 5 russet potatoes.
  • 8 ounces cream cheese.
  • 1 cup shredded Parmesan cheese.
  • 1 cup shredded Cheddar cheese.
  • 1 stick unsalted butter.
  • sea salt and ground black pepper (to taste).

Directions

  • Brown then stew 3 lbs cubed pork sirloin and beef sirloin in a bottle of red wine.
  • Stew for about 3 hours then uncover and let the wine reduce.
  • Sauté a chopped onion with chopped garlic in olive oil till soft.
  • Add a large bag of frozen corn, 2 cups heavy cream, a bottle of white wine, and 3 sprigs of rosemary.
  • Bring to boil, cook down until the white wine is reduced to nothing and remove the rosemary.
  • Take out 1/2 the corn and blend in a blender then return to pan.
  • Cook 5 russet potatoes until fork tender.
  • Remove to food processor filled with 8 oz pkg cream cheese, cup of shredded parmesan, cup of shredded sharp cheddar, a stick of butter and salt and pepper to taste.
  • Blend until potatoes are smooth.
  • In a large baking dish, layer the meat mixture, then corn mixture, then potato mixture.
  • Bake 30 minutes and devour!