| Level: | Intermediate |
| Total: | 4 hr 5 min |
| Prep: | 35 min |
| Inactive: | 1 hr 30 min |
| Cook: | 2 hr |
| Yield: | 10 servings |
Ingredients
- 1/2 pound Italian sausage, casing removed
- 1 pound ground sirloin, chili grind
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 1/2 teaspoons freshly cracked black pepper
- 2 cups chopped yellow onions
- 3 tablespoons canola oil, if needed
- 1/4 cup all-purpose flour
- 2 cups beef stock
- 1 teaspoon salt
- 1 tablespoon Worcestershire sauce
- Roasted Vegetables, recipe follows
- Asiago Mashed Potatoes, recipe follows
- 1/2 cup grated Asiago cheese
- 2 red bell peppers
- 2 parsnips (1/2 pound), peeled
- 3 medium carrots, peeled
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 3 pounds Yukon gold potatoes, quartered
- 1 tablespoon kosher salt
- 2 heads Roasted Garlic, recipe follows
- 1 1/2 cups grated Asiago cheese
- 6 tablespoons unsalted butter, room temperature
- 2 teaspoons freshly cracked black pepper
- 1/2 cup milk
- 2 heads garlic
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 1 fresh rosemary sprig
- 2 fresh thyme sprigs
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350 degrees F.
- In a large saute pan over medium-high heat, add the sausage and the sirloin and season with the red pepper flakes, oregano, basil and 1/2 teaspoon of the pepper. Stir and cook until brown. Remove the meat mixture from the pan to a bowl. Add the onions to the pan, along with a little canola oil, if needed. Cook for 10 minutes, until lightly caramelized. Return the meats to the pan, then add the flour and cook for 2 minutes. Deglaze the pan with the beef stock and add the Worcestershire sauce. Adjust the seasoning with additional teaspoon of salt and pepper. Add in the prepared Roasted Vegetables
- In a 13 by 9-inch baking dish, add in the vegetable and meat mixture. Top with the Asiago Mashed Potatoes and spread evenly, leaving a 1-inch border of meat mixture exposed. Sprinkle with 1/2 cup of Asiago and put in the oven for 1 hour and 15 minutes. Remove from the oven and let sit for 15 minutes before serving.
- Preheat the oven to 400 degrees F.
- Wash and dry the vegetables, put on a baking sheet, drizzle with the olive oil and toss to coat. Sprinkle with the salt and pepper and bake for 45 to 55 minutes. Remove the bell peppers to a plastic bag and when cool enough to handle, remove skin and seeds. Dice all of the vegetables into 1-inch pieces and combine with the cooked meats.
- In a large Dutch oven, add the potatoes, cover with water and add the kosher salt. Bring to a boil over high heat, then reduce the heat to a strong simmer and let cook until potatoes are fork tender, about 20 minutes. Drain, return to the pot and mash with a potato masher. In a small bowl, add the roasted garlic, 1 1/2 cups of Asiago cheese, the butter and the pepper. Mix to combine well and then add to the potatoes. Stir in the milk and adjust the salt and pepper, to taste.
- Preheat the oven to 400 degrees F.
- Cut the tops off the garlic and put them into a 12 by 12-inch doubled foil square. Sprinkle with 1 teaspoon salt, 1 teaspoon pepper and add the rosemary and thyme sprigs. Drizzle with the olive oil, seal tightly and roast until soft, about 45 minutes. When cool enough to handle, squeeze from the root end to release the garlic pulp.
Reviews
Guy Fieri isn’t just a super entertaining host – he is a great chef and many of his recipes are my family’s faves. We love shepherds pie and after making many many different versions, this is our favorite. I sometimes freak out when looking for the recipe because it doesn’t appear in the shepherds pie category and it sometimes takes me a bit of time to find it. We do add peas and I make a vegetarian version for my daughter substituting mushrooms. Excellent recipe.
Excellent
Excellent pie! The flavors were amazing. Roasting the vegetables totally does it. Food Network should classify this in the shepherds pie recipes. Next time may try purple potatoes and a gravy although it was super moist as is. Just ate the last of it, cold for breakfast!
I’ve made this twice now. There are a lot of steps but multitasking saves a lot of time. This is one of my favorite comfort foods and the leftovers are even better. So good! And the Asiago mashed potatoes are now my go-to recipe.
It’s time consuming but well worth it. The flavors are awesome. I shredded my own asiago cheese, doubled the carrots and left out the parsnips. I did the potatoes and veggies first and when they were done I did the meat. My whole family loved it. This recipe is a keeper.
Really liked this recipe. My suggestions…start cooking potatoes and roast the veggies and garlic at same time and do that first. Then do the meat mixture. I do like the carrots in this. They had a slight crunch to them. This way SAVES TIME! I skipped the parsnips. Didn’t feel like it needed them and we don’t eat them anyways. I used 1/2 cup of cream cheese and normally I don’t use already shredded cheese, but I was tired so used 1 cup of shredded cheddar for the potatoes and also just kept the skin on. Didn’t feel like peeling them. I used one head of garlic. These are now probably my go to mash potatoes! Seriously good. Give it a try! This is like a upper scale, take it up a notch Shepard’s Pie, in my opinion of course. 🙂
Great recipe! Thanks!
Thanks Guy, this was the best!
We love this dish. It’s a little in depth and time consuming, but well worth it to get the resulting burst of flavor varieties. I’ve followed the recipe exactly and it’s great. I’ve also changed it up a little by using left over crock pot roast beef. I also can never find JUST asiago cheese, so always use shredded parmesan blend which contains asiago, parm and some other cheeses. It’s delicious! Gonna try to make it again this week. It’s my hubby’s favorite meal.
Awesome, but i made adjustments to create a lower fat version. Used 1/2 pound of lean ground beef and 1 pound of chicken sausage minus the casing. Also swapped zucchini for the carrots, and used hot sauce instead of worcestire sauce.great and very tasty.