Potatopia Owner Dishes On Shepherd's Pie Recipe For St. Patrick's Day
NEW YORK (CBSNewYork) -- Saint Patrick's Day is just a few days away and CBS2 got the party started in the kitchen with an Irish favorite.
Allen Dikker, owner and founder of all potato restaurant Potatopia, has created a new twist on the age-old classic shepherd's pie.
Click on the video player above for the full demonstration on this hearty shepherd's pie.
Hearty Shepards Pie Recipe:
For the Potato:
3 medium sized russet potatoes
2 teaspoon of Kosher Salt
1 teaspoon of Iodized Regular Salt
1 bunch of fresh rosemary
3/4 cup of shredded parmesean regganio
2 teaspoons of unsalted butter
Pepper
For the Filling:
3/4 lb of ground veal (or ground lamb)
3/4 lb of ground beef
2 carrot sticks
1/2 cup of frozen corn
2 sticks of fresh thyme
3 cloves of garlic
1 medium onion
Olive oil
1 cup of chicken broth
2 tablespoons of Worcestershire sauce
2 teaspoons of liquid smoke
2 tablespoons of tomato paste
2 tablespoon of flour
salt & Pepper
For the Sauce:
1 1/2 cups of mayo
1/2 fresh jalapeño
1 cup of fresh Italian parsley
1/4 of Spanish pepper
3 anchovies in oil
2 teaspoon of lime juice
1 table spoon of white wine vinegar
1 table spoon of fresh chopped chives
3 tablespoons of olive oil
1 tablespoon of sour cream
salt and pepper
Directions:
In a food processor, chop all the fresh produce and pulse to emulsify the ingredients for the sauce, cover and put in a refrigerator.
For the potatoes, peel the potatoes and put in cold water until you peel all of them. Then shred them directly in to new fresh cold water. Then set in a pot with cold water and table salt and bring to boil about 8 - 10 minutes, then drain in a colander and wash with cold water. Set aside.
For the filling, mince the carrots, onions, and garlic. Combine the two meats and season with salt and peeper. On a 12 inch skillet add the olive oil, let it heat up and add the carrots and onions, season with salt and pepper cook for about 3 minutes until softens, then add the garlic and meat and cook the meat through but to not over cook until meat burns, add the flour and mix well, then add the tomato paste and mix in to the meat for about 1 minute. Now add the chicken broth, Worcestershire, liquid smoke and corn. Drop in the fresh Thyme. And cover for about a minute. Taste for seasoning add salt and pepper if you prefer. Remove from pan and place filling into a glass or oven safe 3 inch dish.
Take the shredded potatoes and squeeze out the water with a towel cloth until dry, be gentle because its been par cooked already mix in melted butter, salt, pepper, parmesan reggiano, chop up some fresh rosemary. Mix all the ingredients well and place a layer on top of the filling place into the oven at 400 degrees and bake for about 10 minutes, then turn on to broil for about another 10 minutes or until top is has a nice brown crisp, garnish with sauce and fresh chives.
