PORTER AND VEGETABLE SHEPHERD'S PIE

Porter and Vegetable Shepherd's Pie image

Provided by Damaris Phillips

Time 55m

Yield 5 servings

Number Of Ingredients 22

Ingredients

4 tablespoons unsalted butter
2 carrots, finely diced (3/4 cup)
2 stalks celery, finely diced (3/4 cup)
1 medium onion, finely diced (1 1/2 cups)
1 pound ground beef substitute or lean ground beef (90/10 ratio)
2 tablespoons all-purpose flour
1 cup porter beer, at room temperature
1 cup vegetable stock, warmed
1/2 cup frozen corn
1/2 cup frozen peas
1 tablespoon Worcestershire sauce (see Cook's Note)
2 teaspoons garlic powder
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
Pepper Jack Mashed Potatoes, recipe follows
3 large russet potatoes, peeled and coarsely diced (about 2 pounds or 5 cups total)
Kosher salt
2/3 cup sour cream
4 ounces cream cheese
4 ounces pepper Jack cheese, shredded
Coarsely ground black pepper
1/2 bunch scallions, greens only, sliced

Steps:

Preheat the oven to 400 degrees F.
Melt the butter in a large cast-iron skillet set over medium heat. Add the carrots, celery and onions, and cook, stirring occasionally, until tender, 3 to 5 minutes. Add the ground beef and cook, stirring occasionally, until no longer pink, 5 to 7 minutes. If using ground beef substitute, cook until warmed through, about 2 minutes. Sprinkle the flour over the top and cook, stirring, until the flour flavor cooks off, about 1 minute. Whisk in the porter and stock, scraping up the browned bits from the bottom of the skillet, until combined. Stir in the corn, peas, Worcestershire, garlic powder and red pepper flakes until combined. Bring the mixture to a simmer and cook to reduce the liquid by one-third, 3 to 5 minutes. Remove from the heat and season with salt and pepper.
Fill five 5-inch cast-iron skillets halfway with the filling. Top with the mashed potatoes and spread evenly. Alternatively, use a 10-inch cast-iron skillet and fill halfway with the filling and top with the mashed potatoes. Place the skillets on a rimmed baking sheet and bake until the mashed potatoes start to brown and the sauce is bubbly, 20 to 30 minutes.
Place the potatoes in a large saucepan set over medium-high heat, then cover with cold water and season with salt. Bring to a boil and cook until the potatoes are tender, 10 minutes. Drain and transfer the potatoes to the bowl of a stand mixer fitted with the paddle attachment. Add the sour cream, cream cheese, pepper Jack and some salt and pepper, and mix until fluffy. Taste and adjust the seasoning as needed. Fold in the sliced scallions and enjoy!