Forget the ordinary, shepherd pie is getting a fiery upgrade! This recipe ditches the predictable and infuses every savory note with one of our favorite Winter spice blends, Top Shelf Secret. Imagine Black Pepper's sharp bite dancing with the warm hug of Allspice, while Coriander and Cumin lend earthy depth. A whisper of Cayenne ignites the senses, balanced by the sweet whisper of Ceylon Cinnamon and the subtle intrigue of Clove. All this magic dances under a blanket of creamy mashed potatoes, creating a shepherd pie that's not just comforting, but downright thrilling. Buckle up your taste buds for a flavor expedition, because with Top Shelf Secret, shepherd pie just hit the top shelf.
Spiced Shepherd Pie
1 tablespoon extra virgin olive oil
1 medium yellow onion, diced
1 large leek, white part only, cut in half lengthwise and then thinly sliced
2 medium carrots, peeled and diced
3-4 cloves garlic, minced
1 pound lean ground lamb (substitute beef if desired)
1 1/2 tablespoons Top Secret Shelf spice blend
1 tablespoon tomato paste
1 bunch rainbow chard (or other hearty greens), stemmed and thinly sliced
1 1/2 cups low sodium beef or chicken broth
2 pounds russet potatoes, peeled and cubed
6 tablespoons unsalted butter, melted
1/2 cup heavy cream
1/4 cup minced fresh parsley
Preheat oven to 375F with a rack in the top third of the oven.
Heat olive oil over medium-high heat in a 10- to 12-inch cast iron or other oven-proof skillet. Add the onion, leek, and carrot and cook, stirring frequently, until the vegetables begin to soften. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the ground lamb and cook, stirring regularly, until browned through, using your spoon or spatula to break it up as it cooks. Add the Top Shelf Secret spice blend and stir to coat, followed by the tomato paste. Cook, stirring frequently, until the tomato paste darkens a bit to the color of brick. Add the rainbow chard and the broth and stir to combine. Cook, stirring occasionally, until most of the liquid has evaporated but the skillet is not completely dry. Remove skillet from heat and set aside.
While you are waiting for the liquid to cook down in the skillet, in a medium pot, cover cubed potatoes with cold water and add a nice handful of kosher salt. Bring to a boil and then lower to a simmer. Cook, uncovered, until potatoes can be pierced easily with a knife. Drain potatoes and then return to the same pot. Add the melted butter and the cream and mash until the potatoes are smooth. Add the mined parsley and stir to combine. Season to taste with salt and pepper.
Using the back of a spoon or a spatula, make sure the lamb mixture is spread evenly in the skillet then top evenly with the mashed potatoes.
Bake until the potatoes are golden and the filling is bubbly, about 40 minutes.