Shepherd’s Pie with Guinness and Arugula Side Salad

S6 E17 | John Hall & Zach Rishel | Fun and Games with The Red Clay Strays | Something’s Burning

John Hall and Zach Rishel from The Red Clay Strays stop by my Nashville kitchen the day before the CMA Awards. We talk about the first things we bought when we earned money, whether all sins weigh the same, and who’s a bigger Red Clay Strays fan — Matt Rife or me. I make a hearty Shepherd’s Pie, a bright arugula side salad, and we end up playing a few word games.

Ingredients

  • Meat Filling Ingredients:
  • 1 lb ground beef
  • 1/2 lb ground lamb
  • 1 tbsp olive oil
  • 1 yellow onion, finely diced (half reserved)
  • 2 carrots, finely diced
  • 1 tbsp all-purpose flour
  • 3 garlic cloves, minced
  • 1 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 can Guinness
  • 1 cup frozen peas
  • Salt and pepper

  • Potato Topping Ingredients:
  • 3 large russet potatoes, peeled and diced
  • 1 stick unsalted butter
  • 1/3 cup half and half
  • 1/4 cup grated parmesan
  • Salt and pepper
  • 3 tbsp chives, finely diced

  • Arugula Side Salad Ingredients:
  • 4 oz baby arugula
  • 1 small radicchio, torn
  • 2–3 tbsp extra virgin olive oil
  • Zest and juice of 1 lemon
  • 2 tbsp capers
  • 1/4 red onion, thinly sliced
  • Kosher salt

Method

  1. Preheat oven to 375°F.
  2. Heat oil in a 12-inch cast iron skillet over medium heat. Add ground beef and lamb, season with salt, pepper, and garlic powder, and brown 7–8 minutes.
  3. Add carrots and half the diced onion. Sprinkle flour over meat and vegetables, stir, and cook 5 minutes until softened.
  4. Add tomato paste, garlic, Worcestershire, thyme, and rosemary. Cook 1–2 minutes until garlic is fragrant.
  5. Pour in Guinness and stir. Bring to a simmer over medium-high, then reduce to low and simmer 10–15 minutes until thick and glossy.
  6. Turn off heat and let mixture rest slightly.
  7. To make potato topping: boil potatoes 10–15 minutes until fork tender.
  8. Drain potatoes well and return to hot pot.
  9. Add butter, salt, and pepper; mash lightly while slowly adding half and half.
  10. Add parmesan and fold gently. Add more half and half if potatoes seem too stiff. Cover and let rest.
  11. Add frozen peas to the meat mixture and stir through.
  12. Flatten meat mixture evenly in skillet. Sprinkle remaining raw onion over the top.
  13. Scoop mashed potatoes gently onto meat mixture, spreading evenly. Use fork to create ridges on top.
  14. Place skillet on sheet tray and bake 25–35 minutes until golden brown on top.
  15. Rest 5–10 minutes, then sprinkle with chives and serve.

  16. For the salad: place arugula and radicchio in large bowl.
  17. Zest lemon over greens; add sliced red onion and toss.
  18. Add lemon juice, olive oil, and a sprinkle of salt; toss with hands.
  19. Sprinkle capers over the top and serve immediately.

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