Make an Irish classic D'Olivo style! Whether you're looking for the perfect recipe for your St Paddy's day feast or you just love beef and potatoes, this recipe fits the bill.

SHEPHERD’S PIE

Ingredients:

1 ½ lb. ground beef

2 tablespoons of D'Olivo Madagascar Black Peppercorn Infused Olive Oil

1 finely chopped onion

2 finely chopped garlic cloves

1 teaspoon chopped thyme

1/2 teaspoon of kosher salt

1 finely chopped roma tomato

1 cup of low sodium chicken or vegetable broth

2 chopped carrots

1/2 cup of frozen corn

1/2 cup of frozen peas

3/4 cup of D'Olivo A-Premium Dark Balsamic Vinegar

2 lbs. red-potatoes

2/3 cup of half & half

3 tablespoons of D'Olivo Butter Infused Olive Oil

1/2 cup of grated sharp cheddar cheese

1 tablespoon of dijon mustard

1 teaspoon of salt



D‏irections:
Preheat oven at 400 degrees F.

Peal the 2 lbs. of potatoes, cut into cubes. Boil potatoes in a large pot, add a teaspoon of salt, and cook until tender (approx. 20 min). While potatoes are cooking, heat 2 tablespoons of D'Olivo Madagascar Black Peppercorn Oil in a large skillet over medium heat. Stir in chopped onion, ground meat, carrots, thyme, garlic, and 1/2 teaspoon of salt. Cook until meat has browned. Add the chopped tomato, cook and stir until soft - about a minute. Stir in 3/4 cup of D'Olivo A-Premium Dark Balsamic Vinegar. Add frozen corn, peas, and chicken broth to the mixture. Let simmer for 5 minutes until reduced and saucy.

Transfer meat mixture into a 3-quart baking dish and evenly spread across the dish.

Back to the potatoes – drain the potatoes and return to the pot. Add the D'Olivo Butter Oil and half & half. Mix in cheddar cheese and dijon mustard. Smash until all ingredients have mixed, seasoning with additional salt if needed. Spread mashed potatoes over the meat in the baking dish, creating an even layer on top.

Place baking dish in the oven, and bake until topping is golden brown, approximately 20-25 minutes. Let cool for 5-10 minutes before serving.

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