Carrot Goat Cheese Mash Shepherd’s Pie

in Dinner

Shepherd's Pie

I am a brown girl who loves British things.

I love Jane Austen and Hunter boots and rainy weather and wild flowers and PG Tips and corgis (her!) and I love, LOVE shepherd’s pie. Like, love.

I know on Pinterest we’re getting all Easter and Spring crazy. Like, seriously let’s just chill on that for now. The time when we shuck fresh peas, go on scavenger hunts and wear pastels is near, but for now, let’s just eat some warm potatoes and mutton, okay?

It’s been crazy cold this week in Los Angeles. And I know in places that have real winters (hello east coast!), it’s even colder. A bowl of this stuff is what cold-weather dreams are made of.

Let’s just enjoy the now and stop trying to make Spring happen in February!

Heirloom Carrots

My favorite part about this? The topping of course! Creamy, tangy goat cheese all mixed up with mashed potatoes and mashed carrot. All kinds of good stuff going on.

Instagram and Pinterest sometimes run together and I have no idea where I saw the idea for a carrot mash for shepherd’s pie but boy is it a good one.

My second favorite thing about this shepherd’s pie? You can put any type of vegetables you want in it. I used a combination of pretty rainbow carrots and brussels sprouts. Feel free to use frozen peas or maybe even corn.

Let’s talk meat! My local Whole Foods didn’t have ground lamb meat. That’s what you’re technically sort of supposed to be using for shepherd’s pie, so instead I used a combination of half ground pork and half ground sirloin. You can do as I did, or hunt down some lamb.

Whichever route you choose, it’ll be delicious.

Oh and before I put this thing in the oven I got all fancy with the butter spreader. Can you tell?

Shepherd's Pie

When this shepherd’s pie was in the oven, I minced up the greens from the tops of the carrot. Have you eaten carrot tops before? Oh! They’re kind of sweet. Like, literally sweet tasting. Super delicious! I used them as a pretty garnish when the shepherd’s pie came out of the oven.

A bowl of this is the kind of thing that’ll put meat on your bones. It’ll make you all warm when you’ve made that super long walk from the car to your front door. The carrot and goat cheese mash is fluffy, tart, a little sweet and so satisfying against the hearty stew it sits on. I like the ol’ school shepherd’s pie just fine, but I like this one much better.

Shepherd's Pie

Carrot Goat Cheese Mash Shepherd’s Pie

Print this recipe!

Carrot and Goat Cheese Mash Topping:
1 pound russet potatoes
3 medium carrots
3 tablespoons unsalted butter
2 teaspoons whole milk
3 ounces goat cheese
Salt
Freshly ground pepper

Meat filling:
Olive oil
6 brussels sprouts, quartered
1/2 yellow onion, diced
4 small carrots (about 1.5 pounds)
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 pound ground pork
1/2 pound ground sirloin
1 tablespoon all-purpose flour
2 teaspoons tomato paste
1 cup beef broth
1 teaspoon worcestershire
2 teaspoons fresh rosemary sprigs

1. Peel the potatoes and carrots and cut them into 1/2-inch dice. Place them in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 15 to 17 minutes. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the butter, milk, goat cheese and mash until smooth. Salt and pepper to taste. I added 3/4 teaspoon salt and 1/2 teaspoon freshly ground pepper.

2. Preheat the oven to 400 degrees F. While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the brussels sprouts, carrots and onions and sauté just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the pork and sirloin, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, beef broth, Worcestershire, rosemary and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

3. Spread the mixture evenly in a 8-inch square dish. Top with the carrot goat cheese mash, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Slightly adapted from Alton Brown

Serves 4-8

{ 40 comments… read them below or add one }

Kim @ Soliloquy Of Food & Such February 21, 2013 at 11:49 pm

Total comfort food, and before I even read how you got fancy with your butter spreader, I was like “look at dem fancy waves in dat mash”

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Adrianna February 22, 2013 at 9:12 am

Dis is a fancy blog.

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Rebecca February 22, 2013 at 3:07 am

It looks so delicious! I will definitely try the carrot mash on my vegetarian Shepherd’s pie, too :P (oh and my boyfriend of course will get your “true” version ;))

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Little Kitchie February 22, 2013 at 4:17 am

I love everything about this! You got me at goat cheese!

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Judy@lifeonthefoodchain February 22, 2013 at 4:29 am

I’ve made goat cheese mashed potatoes before, but adding the carrot is brilliant…as is garnishing with the carrot tops. I’ve never tasted them. Am going to sub ground lamb, though, for a more traditional Shepard’s Pie, and make this for dinner on Sunday. Thank you; it’s tempting me even before I’ve had breakfast!

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Sarah February 22, 2013 at 5:30 am

This looks so delicious! I love the carrot mash.

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Bev @ Bev Cooks February 22, 2013 at 6:52 am

Shut your face. This is splendid!

(yes I said splendid.)

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Meghan {For the Love of Dessert} February 22, 2013 at 7:12 am

I think I have issues. The shepherds pie looks amazing, but I can’t stop drooling over those beautiful carrots! I like the addition of brussels sprouts! Kick ass comfort food!

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Maggie @ A Bitchin' Kitchen February 22, 2013 at 7:33 am

Loving the idea of that goat cheese/carrot mash! Such a creative twist on regular shepherd’s pie!

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Kelsey @aslolife February 22, 2013 at 8:17 am

Those carrots are so pretty! So making this, I’m pretty much obsessed with any thing with goat cheese!

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Mary @ The Kitchen Paper February 22, 2013 at 9:12 am

Whoaaa this sounds amazing! I love it!

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Michelle February 22, 2013 at 9:54 am

I don’t care where you found it, but let’s just keep this going well on into April, kthx.

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Adri {Food-N-Thought} February 22, 2013 at 10:02 am

Lamb and goat cheese. Together?! Yes please!

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Abby @ The Frosted Vegan February 22, 2013 at 10:06 am

ohhh girl you mashed them carrots! Give the the mash and veggies please!

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sandra February 22, 2013 at 10:10 am

I recently made a butternut squash shepards pie which looked awful but tasted great. Yours is much prettier.

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Chelsea February 22, 2013 at 10:13 am

This looks perfect! I think I’ll add this to my batch cooking for the week on Sunday. Thanks for sharing! :)

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Nicole @ youngbrokeandhungry February 22, 2013 at 10:33 am

Shepherd’s Pie is my jam! I love the carrot mash you added to it.

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Lindsey February 22, 2013 at 11:25 am

i am envious of cali’s plentiful veggie (and fruit) crops. nyc is lacking this time of year. nonetheless, looks delish.

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Eileen February 22, 2013 at 12:05 pm

Carrots! I love the rainbow you can get at the farmer’s market, don’t you? :) Using carrot in the mash layer of a shepherd’s pie is such a great idea.

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tina February 22, 2013 at 12:14 pm

you lady eat so well and does it show!! i love everything about this. :) Happy weekend love :)

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Kendra Lee February 22, 2013 at 1:03 pm

I love shepherd’s pie but I think you just elevated it to a whole new level of awesomeness! Thanks for the recipe

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Joelle @ on a pink typewriter February 22, 2013 at 1:18 pm

This sounds way too amazing– goat cheese?! And potatoes?! I can’t.. Saving this recipe!

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Andrea M February 22, 2013 at 1:39 pm

This would pair nicely with a Downton Abbey marathon. Mmm British things.

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Bernadette @ Now Stir It Up February 22, 2013 at 3:16 pm

I love the idea of carrots with the potato. Plus it gives the topping such a beautiful color!

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Abby February 22, 2013 at 6:23 pm

Oh my. Loving the carrot mash – reminds me of all the sweet potato topped shepherds pies I’ve been eyeing. I bet a combo of sweet potato and carrot would be delicious too!

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Jessica l Food Wine Fashion February 22, 2013 at 6:32 pm

I am with you and your love of Brits. I too have fallen for Hunter boots, rainy weather, royals, and shepherd’s pie (which I was introduced to this past summer). Your dish is beautiful and very welcome. I am one of the 1% that LOVES winter and I feel like it gets rushed out faster every year, at least this meal will allow me to hold on for just one more evening!

xo – jessica

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Barbara Bamber | justasmidgen February 22, 2013 at 6:57 pm

This is really such a nice change from the standard Shepherd’s Pie.. I love the topping, it looks especially creamy and yummy! Yes, it’s winter.. we need to savor dishes like these!! xx

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dervla @ the curator February 22, 2013 at 8:05 pm

I love shepherd’s pie and i love your take on it. Like you I see Spring coming down the road, and just the anticipation of it is enough for me at the moment. I’m content to enjoy the last gasp of winter and eat warm comforting things for a few more weeks. Also, you don’t get to complain about LA weather … come try out NYC for a bit and see what bitter cold is :)

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cindy February 24, 2013 at 5:46 am

I love that there are carrots AND goat cheese happening! so pretty!

PS, I think that if there isn’t lamb in it, it’s called “cottage pie”! I think, ha!

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Jayne February 24, 2013 at 6:35 pm

Wow! I’ve never seen shepherd’s pie done in this way before. It’s funny I have mutton and pork mince in my freezer with sweet potatoes and Russet in my pantry. I have to give this a go tomorrow night. My husband loves these things… or should I say anything with mash. :-D

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Julie February 24, 2013 at 7:41 pm

I love the idea of adding carrots to the mashed potato topping. Brilliant!

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Elizabeth February 24, 2013 at 7:57 pm

This recipe makes me miss the farmer’s market. I want funky little carrots in weird colors. My grocery store only sells sad, fatty orange carrots. I feel like this recipe DESERVES the orange and purple ones!

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Christina @ The Beautiful Balance February 24, 2013 at 8:11 pm

Love your twist on a classic recipe! Adding carrots to mashed potatoes is colorful and sounds SO delicious!

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June February 25, 2013 at 11:21 am

This is a good post. I love the types of carrots used. Wish we could get these in our neck o the woods. The recipe looks so colourful and I bet tasty too.

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Jayne February 26, 2013 at 6:27 pm

I just made this last night and it was FAB! I did change it a bit using what I had on hand. A very generous sprinkling of mozzarella over the mash brought it all together in fluffy golden-ness. It was incredible. Thanks to you, we have leftovers to enjoy for another dinner tonight! Can’t wait.

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Sarah March 20, 2013 at 12:06 pm

The potato/carrot/goat cheese mash quite possibly is the most delicious thing ever. I wanted to eat it all before it even made it on top of the rest of the mixture. Wow.

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Victoria June 24, 2013 at 9:20 pm

Wow, we just made this for dinner tonight and it was perfect. Reminded me of my childhood but not quite as heavy. Of cours, we had a little HP Sauce too! Thanks for the fab recipe!

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Nakita October 4, 2013 at 8:38 pm

Superb post but I was wanting to know if you could write a litte more on this topic?

I’d be very grateful if you could elaborate a little
bit further. Bless you!

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Annie December 2, 2013 at 2:48 pm

Hello! This looks beautiful. Wanted to tell you that these pies, with beef, are called Cottage Pies– a carroty cottage pie, this is lovely!

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Adrianna Adarme December 2, 2013 at 2:58 pm

Oh yum! Thanks for sharing the knowledge! :)

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