Family Meals in the Rockies: A Cozy Meal to End the Winter Blues

A European twist on a classic British family dish. Heavy and warm to sooth the soul but light enough for the coming spring of the Rockies

As many of you may know our family recently relocated from England after 2 years there for work. We had a hankering for a cozy pub meal before our last cold days in South Texas are long gone and it's a perfect easy cabin meal loved by us all. But why do we call it Alpine? Jamie Oliver makes an incredible Shepherds pie recipe thats authentic and I learned from him to add the cheese topping. Sharp white cheddar is what he typically uses as its common and tradtional there but I prefer an alpine cheese! My family would also love to never eat an English garden pea again so we omit the peas all together and go for Mirepoix as our mix instead.

Alpine Shepherd's Pie

• 1 pound of ground beef, bison, lamb, or red game meat

• 3 Tbsps of butter

• 1/2-1 onion diced (depends on size of onion)

• 3 Sticks of Celery diced

• 1-2 large carrots diced

• 3 minced mushrooms if you want to add extra umami

• 2 cloves of minced garlic

• 1/2 cup of wine to deglaze (I've made with white or red either works)

• 4 Tbsps of flour to thicken in the oven

• 1/2 cup of broth

• salt, garlic powder, onion powder and thyme to taste

  For the Mash Toping:

• 2 Parsnips and 3 large potatoes peeled and boiled for a mash. Add seasoning and butter/splash of milk to make the mash

• 1/2 cup of shredded cheese, can be sharp cheddar, gouda, gruyere, or comte

• chopped parsley for garnish

  
  

Instructions: 

1. Peel and boil your parsnips and potatoes. You don't have to use parsnips but we love the flavor and added fiber. Don't forget to salt your water.

2. Sauté your ground meat in a medium sized cast iron or oven safe walled pan.

   Once meat is browned add vegetables with butter or oil of choice if your meat is lean to soften.

3. Once your filling is cooked and sauteed deglaze with wine. Once reduced add your seasonings and flour. Toast your flour for a minute before adding in the stock. Add the stock and turn off the heat.

4. Drain and mash your topping. Then top your filling. Sprinkle cheese on top then into the broiler to finish cooking. Cook for about 10 minutes to bubbling and a crispy top forms. Allow to cool for a few minutes before serving so filling thickens. Don't forget your ganish if you choose. It does help the pie look less brown.

5. Serve and enjoy! Pairs lovely with beer or wine or a side of crispy broccoli for more roughage.

   
   

Enjoy! With love,

The Grandfield's