Shepherds Pie-Up Graded

If you are looking for an amazing stew type meal look no further than this recipe. I came across this recipe via Blue Apron. Of the three meals I received a few weeks ago this one was by far the tastiest, easiest, and an immediate favorite.

It is at its essence a shepherds pie given the ingredients. It’s just upgraded. Instead of mashed potatoes you have Parmesan covered roasted potato slices.  And the meat mixture is lamb and beef (although if you don’t like lamb just use all beef.)

While the recipe I am sharing is meant for just two servings, I think it wouldn’t be very hard to double or triple the recipe. The next time I make this I’m making a triple batch and freezing it for future meals.  Simply pull out the stew and make the potatoes. Easy peasy.




  • 10 Ounces Ground Lamb & Beef Blend
  • 4 Ounces Cremini Mushrooms
  • 2 Scallions
  • 1 Pound Russet Potatoes
  • 1 Stalk Celery
  • 1 Bunch Chives
  • 2 Tablespoons Grated Parmesan Cheese
  • 2 Tablespoons Tomato Paste
  • 1 Tablespoon Soy Glaze*
  • 1 Tablespoon Lamb & Beef Spice Blend (All-Purpose Flour, Mustard Powder, Garlic Powder, Ground Fennel Seeds, Ground Savory & Ground Dried Thyme)
  • Olive Oil
  • Salt and Pepper
  • 1 cup of Water


*Made from soy sauce and seasonings which have generally been mixed with a thickening agent, like cornstarch, soy glaze is an easy way to add richness to meats, vegetables, soups and dressings. It has a powerful, tangy flavor with a touch of sweetness, and brings delicious, Japanese-inspired complexity to any recipe.



Preheat the oven to 475°F. Wash and dry the potatoes; thinly slice into rounds. Line a sheet pan with aluminum foil. Place the potatoes on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven, leaving the oven on. Carefully top the roasted potatoes with the cheese. Return to the oven and roast 4 to 6 minutes, or until the cheese is lightly browned. Remove from the oven.

While the potatoes roast, wash and dry the remaining fresh produce. Cut the mushrooms into bite-sized pieces. Small dice the celery. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Thinly slice the chives.

While the potatoes continue to roast, in a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the ground lamb and beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Add the mushrooms, celery and white bottoms of the scallions to the pan; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the spice blend and tomato paste to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until dark red and fragrant.

Add the soy glaze and 1 cup of water. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 5 to 6 minutes, or until thickened.

Turn off the heat; season with salt and pepper to taste.

Divide the finished stew between 2 dishes. Top with the parmesan potatoes. Garnish with the green tops of the scallions and chives. Enjoy!

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