Tajima American Wagyu Shepherd's Pie

In celebration of Pi Day and St. Patrick's Day, we decided to work up a recipe for the hearty classic - Shepherd's Pie. It may be a controversial opinion, but we prefer a savory pie over a sweet one and how can it get any better than a savory pie with wagyu? 

This Shepherd's Pie does not hold back on the flavor or richness. If you only tasted the end result, you probably wouldn't believe how simple the recipe truly is. The combination of Tajima wagyu, wine, mushroom stock, and worcestershire means it's bursting with umami. It takes just two pans and minimal chopping, so prep and clean up are easy. Plus, who doesn't love something with cheesy mashed potatoes? You truly can't go wrong. 

INGREDIENTS: 

Serves 6-8

2 lbs Tajima American Wagyu Ground Beef
3 russet potatoes, cut into 1 inch cubes
4 carrots, diced
2 medium yellow onion, diced
4 cloves garlic, minced
3 tbsp flour
1 cup red wine
3 tbsp tomato paste
3 tsp Worcestershire
2 cups mushroom stock*
1/2 cup frozen peas
3 tsp thyme
2 tsp rosemary
1 tsp pepper
2 tsp salt

For the potatoes:
¼ cup sour cream
3 tbsp half & half
4 tbsp butter
1 tsp salt
Fresh grated parmesan cheese

*Mushroom stock is the preferred choice for depth of flavor, with beef stock being second choice. However, you may use any stock here. 

INSTRUCTIONS: 

1. Preheat the oven to 375 degrees.
2. Place the potatoes in a pot with cold water and ½ tsp of salt. Put on medium-high heat and bring to a boil. Cook for 8-10 minutes or until the potatoes are fork tender. 
3. While the potatoes cook, brown the ground beef in an oven-safe pan over medium heat. It does not need to be cooked through. Reserve 2 tsp of fat, drain the rest, and set beef aside.
4. In the pan you used to cook the ground beef, heat the reserved fat over medium heat. Add diced onions and carrots and cook until beginning to brown, approximately 5-7 minutes. 
5. Add garlic and cook for another 1-2 minutes or until the garlic is aromatic. 
6. Add 3 tbsp of flour and stir until no dry flour remains. 
7. Add 1 cup of red wine and scrape the bottom of the pan to pull up any browned bits. Let liquid reduce down. 
8. Add the browned ground beef, 3 tbsp of tomato paste, and 3 tsp of Worcestershire. Stir until well incorporated. 
9. Add in 2 cups of mushroom stock and stir to combine. Simmer until thickened. 
10. Add in 1/2 cup of frozen peas, 3 tsp thyme, 2 tsp rosemary, 2 tsp salt, and 1 tsp of pepper. Stir and simmer for another minute or two. Remove from heat. 
11. When potatoes are done cooking, drain and put them back on medium-low heat. Mash until fluffy and smooth (or to your liking). Remove from heat. Add ¼ cup of sour cream, 3 tbsp half & half, 4 tbsp of butter, and 1 tsp of salt. Gently fold in until incorporated. Don’t overwork the potatoes or they can get gluey. Add more half & half and salt if needed.
12. Spoon the potatoes onto the filling and smooth to cover evenly. Grate fresh parmesan over the top. 
13. Cook in the oven for about 25 minutes and broil for another 3-5 minutes if you want the top to be golden brown. 
14. Let cool slightly before serving so the filling can set up slightly. Enjoy!