Every day feels like St. Patty’s Day at Raglan Road Irish Pub & Restaurant at Disney Springs, where Master Chef Kevin Dundon serves up inventive Irish fare (Florida shrimp and clams in an I.P.A. and herb broth, anyone?) along with classic favorites like this shepherd’s pie. Don’t wait for March 17 to make it, and do pour a nice Irish stout to accompany. Sláinte!
1 tsp olive oil
½ pound lean ground beef lean, ground
½ pound lean ground lamb
1 small onion, minced
1 leek, minced
1 small carrot, minced
1 tsp tomato puree
1 cup red wine
salt and pepper to taste
1 oz fresh parsley fresh, chopped
1 oz fresh thyme, chopped (save some leaves for garnish)
1 oz fresh rosemary, chopped
1 pound Yukon gold or Russet potatoes, scrubbed and peeled pinch salt
1 cup milk
2 tsp butter
For the meat: Heat the oil and sauté the beef and the lamb in a pot over high heat. Add onions, leeks and carrots, season with salt and pepper and cook while stirring for about 5 minutes. Add the tomato paste and stir well to combine. Add the red wine, stir well and cook for 10 minutes. Add in the parsley, thyme and rosemary stir and cook for 2 more minutes. Adjust seasoning with salt and pepper if needed.
For the potatoes: Cut any larger potatoes in half so all are of similar size. Cover with water, add pinch of salt and bring to a boil. Simmer for 15 minutes until cooked yet firm; drain. Meanwhile, warm milk and butter in a small pot until butter has melted (don’t boil). Place the potatoes through a ricer to puree then add the hot milk and butter and season with a bit more salt if needed.
For serving: Using ring molds, place a fair amount of the minced meat in the middle of the plate and top with fresh mashed potatoes, remove the ring and garnish with fresh thyme leaves. If you don’t have a ring mold, you can either improvise with a clean tuna can (use a can opener to remove both ends) or layer ingredients in individual ramekins.