Shepherds Pie + Cranberry/Cherry Compote - Recipe by Koji Cooks

This is a hearty recipe for a cool evening, it freezes extremely well and is served with a very versatile cranberry-cherry sauce. Try any combination of ground meats, like lamb, turkey, chicken or veal - in this recipe I'm using ground beef and ground sausage.

SHEPERDS PIE

SHEPHERDS PIE & CRANBERRY/CHERRY COMPOTE - Recipe (makes 4)

Let's start with the base sauce and potatoes followed by the pie and then the compote.

FOR THE FILLING AND SAUCE YOU WILL NEED

3 tablespoons of sweet butter

1 tablespoons of minced garlic

2 cups of diced sweet onion

1 cup of diced carrot

1 cup of diced celery

1 cup of frozen corn

2 teaspoons fresh thyme leaves

2 bay leaves

6 ounces of tomato paste

1 cup of dry red wine

4 cups of beef stock

2 teaspoons sugar

1 teaspoon kosher salt

30 grinds of black pepper

2 tablespoons of olive oil

2 pounds of ground beef

1 pound of ground sausage

4 tablespoons of freshly grated parmesan - for a dusting at the end.

METHOD

In a Dutch oven, melt the butter over medium heat, then add the garlic, onion, carrot, and celery, and sauté for 4 minutes. Add the thyme, bay leaf, tomato paste, and red wine, and continue to sauté for 3 minutes. Stir in the beef stock, sugar, salt, and pepper, increase the heat to medium-high, and let it simmer for 8 minutes before turning off the heat and removing it from the stove. In a separate skillet, heat the olive oil over medium-high heat, add the beef and sausage, and sauté until they are slightly browned, about 5-7 minutes, then turn off the heat and remove from the stove.

POTATOES

2-3 pounds of peeled russets, cut int chunks

water

1 teaspoon kosher salt and more to season

a large pinch of saffron - optional

1/3 cup milk or cream

4 tablespoons sweet butter, cut in cubes.

METHOD

Put the potatoes and salt in a large pot and bring them to a boil. Cook until they are tender, which should take about 15-20 minutes. Drain the potatoes and return them to the pot. Over medium-low heat, stir in the saffron, milk, and at least 1 teaspoon of kosher salt. Use a masher to combine the ingredients, being careful not to over-mash them. Aim for a fluffy texture, not a pasty one! Turn off the heat and remove the pot from the stove.

ASSEMBLY and COOKING

In a large bowl, mix the cooked meats with 1 cup of the sauce. Using either 4 individual large baking ramekins or one large dish, place the meat in the center of each, pressing it down into a mound resembling a hockey puck. Top each with the remaining sauce, allowing it to pool around like a moat, followed by the potatoes and then the Parmesan. Bake at 350 degrees until bubbly, about 40 minutes. Serve with a ladle of compote on top.

COMPOTE

2 cups of cranberries

2 cups of pitted cherries

1 1/2 cups of sugar

zest of 1 lemon.

METHOD

In a small saucepan over medium-high heat, combine the ingredients and bring to a simmer, stirring until the sugar dissolves. Once done, allow it to cool to room temperature before serving.