{"id":24059,"date":"2022-03-09T20:17:44","date_gmt":"2022-03-10T03:17:44","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=24059"},"modified":"2022-03-09T20:19:28","modified_gmt":"2022-03-10T03:19:28","slug":"recipes-with-chef-william-turner-st-patricks-day-shepherds-pie","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipes-with-chef-william-turner-st-patricks-day-shepherds-pie","title":{"rendered":"Recipes with Chef William Turner: St. Patrick&#8217;s Day Shepherd&#8217;s Pie"},"content":{"rendered":"\n<p><em>By Chef William Turner<\/em><\/p>\n\n\n\n<p>Saint Patty&#8217;s Day is just around the corner, so be sure to wear your green shirt, order a shamrock shake and have a pint or two of green beer. Seriously, it&#8217;s one of my favorite&nbsp;holidays to&nbsp;go all out on, with great food, cold beer, and tons of fun,&nbsp;what&#8217;s&nbsp;not to like?! If you aren&#8217;t&nbsp;able to make it out to enjoy the festivities, but want a little taste of the Irish, try your hand at this classic dish. Shepherd&#8217;s pie, when made correctly, is an absolute&nbsp;masterpiece&nbsp;and the ultimate comfort food. It touches all the bases and will help the Guinness settle. Like I always say, my recipes are guidelines; you can follow them or feel free to adjust, substitute&nbsp;and make it your own. I&#8217;m going to suggest using lamb as the recipe calls for. It just makes a better dish. As for the vegetables, I prefer fresh or frozen.&nbsp;<\/p>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile\"><figure class=\"wp-block-media-text__media\"><img  loading=\"lazy\"  decoding=\"async\"  width=\"768\"  height=\"1024\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/03\/09201138\/19B96B4F-2CFE-4336-9024-CB906D7BF87C-80x107.jpeg\"  alt=\"\"  class=\"wp-image-24061 size-full pk-lqip pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 768px) 100vw, 768px\"  data-pk-src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/03\/09201138\/19B96B4F-2CFE-4336-9024-CB906D7BF87C-768x1024.jpeg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/03\/09201138\/19B96B4F-2CFE-4336-9024-CB906D7BF87C-768x1024.jpeg 768w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/03\/09201138\/19B96B4F-2CFE-4336-9024-CB906D7BF87C-225x300.jpeg 225w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/03\/09201138\/19B96B4F-2CFE-4336-9024-CB906D7BF87C-1152x1536.jpeg 1152w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/03\/09201138\/19B96B4F-2CFE-4336-9024-CB906D7BF87C-1536x2048.jpeg 1536w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/03\/09201138\/19B96B4F-2CFE-4336-9024-CB906D7BF87C-380x507.jpeg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/03\/09201138\/19B96B4F-2CFE-4336-9024-CB906D7BF87C-800x1067.jpeg 800w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/03\/09201138\/19B96B4F-2CFE-4336-9024-CB906D7BF87C-1160x1547.jpeg 1160w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/03\/09201138\/19B96B4F-2CFE-4336-9024-CB906D7BF87C-80x107.jpeg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/03\/09201138\/19B96B4F-2CFE-4336-9024-CB906D7BF87C-60x80.jpeg 60w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/03\/09201138\/19B96B4F-2CFE-4336-9024-CB906D7BF87C-scaled.jpeg 1920w\" ><\/figure><div class=\"wp-block-media-text__content\">\n<h5 class=\"wp-block-heading\" id=\"h-ingredients\"><span id=\"ingredients\">Ingredients<\/span><\/h5>\n\n\n\n<ul class=\"wp-block-list\"><li>1lb ground beef<\/li><li>1 lb ground lamb<\/li><li>6-8 gold potatoes( peeled and halved)<\/li><li>1 c beef stock<\/li><li>1\/2 c cream<\/li><li>1\/2 c butter<\/li><li>1\/2 c carrots (diced)<\/li><li>1\/2 c celery (diced)<\/li><li>1\/2 onion&nbsp;(diced)<\/li><li>1\/2 c parm<\/li><li>1\/2 c peas<\/li><li>1\/2 c corn<\/li><li>1\/2 c green beans<\/li><li>1\/2 red wine<\/li><li>1 egg yolk<\/li><li>3 cloves garlic<\/li><li>3 sprigs&nbsp;thyme<\/li><li>1 sprig rosemary<\/li><li>salt and pepper<\/li><\/ul>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide has-media-on-the-right is-stacked-on-mobile\"><figure class=\"wp-block-media-text__media\"><img  loading=\"lazy\"  decoding=\"async\"  width=\"896\"  height=\"1024\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/03\/09201316\/0EC15EBD-986D-4E59-BF4D-6575B3EEE7B4-80x91.jpeg\"  alt=\"\"  class=\"wp-image-24062 size-full pk-lqip pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 896px) 100vw, 896px\"  data-pk-src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/03\/09201316\/0EC15EBD-986D-4E59-BF4D-6575B3EEE7B4-896x1024.jpeg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/03\/09201316\/0EC15EBD-986D-4E59-BF4D-6575B3EEE7B4-896x1024.jpeg 896w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/03\/09201316\/0EC15EBD-986D-4E59-BF4D-6575B3EEE7B4-263x300.jpeg 263w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/03\/09201316\/0EC15EBD-986D-4E59-BF4D-6575B3EEE7B4-768x878.jpeg 768w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/03\/09201316\/0EC15EBD-986D-4E59-BF4D-6575B3EEE7B4-1344x1536.jpeg 1344w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/03\/09201316\/0EC15EBD-986D-4E59-BF4D-6575B3EEE7B4-1792x2048.jpeg 1792w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/03\/09201316\/0EC15EBD-986D-4E59-BF4D-6575B3EEE7B4-380x434.jpeg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/03\/09201316\/0EC15EBD-986D-4E59-BF4D-6575B3EEE7B4-800x914.jpeg 800w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/03\/09201316\/0EC15EBD-986D-4E59-BF4D-6575B3EEE7B4-1160x1325.jpeg 1160w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/03\/09201316\/0EC15EBD-986D-4E59-BF4D-6575B3EEE7B4-80x91.jpeg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/03\/09201316\/0EC15EBD-986D-4E59-BF4D-6575B3EEE7B4-70x80.jpeg 70w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/03\/09201316\/0EC15EBD-986D-4E59-BF4D-6575B3EEE7B4-scaled.jpeg 2240w\" ><\/figure><div class=\"wp-block-media-text__content\">\n<h5 id=\"directions\" class=\"wp-block-heading\">Directions<\/h5>\n\n\n\n<p>First, boil potatoes in salted water approx. 30 minutes until fork tender, strain and let slightly cool, add cold cream and cold butter, salt, pepper and mash, add egg yolk and whip until egg is incorporated&nbsp;completely, set aside and preheat the oven to 400 degrees Fahrenheit.<\/p>\n\n\n\n<p><br>Now we start browning the lamb and beef in a large skillet on medium\/high heat, add herbs, garlic and half of the onion, carrot, celery. Render until the meat is cooked, drain most of the fat and deglaze the pan with red wine and beef stock. Season and reduce by half add demi-glace, stir well and set aside.<\/p>\n\n\n\n<p>While browning the meat, you can saute the remaining vegetables in a little olive oil, be sure to season well, and use a little of the beef stock to deglaze if needed, 5 minutes.<\/p>\n<\/div><\/div>\n\n\n\n<p>Now the fun part: Layer vegetables, sprinkle with 1\/2 the parm, layer ground meat, sprinkle with parm. Now add the layer of mashed potatoes. Bake uncovered\u00a0for 30-40 minutes until\u00a0light browning. Remove and allow to sit 15 minutes before serving.\u00a0<\/p>\n\n\n\n<p>I hope y&#8217;all enjoy my take on this classic Irish dish.&nbsp;<\/p>\n\n\n\n<p><em>Whether it\u2019s a celebrity dinner, bachelorette party or corporate event,&nbsp;<a href=\"https:\/\/www.arizonafoothillsmagazine.com\/people\/chefs\/trendsetter-to-know-chef-william-turner\" target=\"_blank\" rel=\"noreferrer noopener\">Chef William Turner<\/a>&nbsp;has made a name for himself as the Valley\u2019s go-to private chef. Learn more at&nbsp;<a href=\"https:\/\/www.chefwilliamturner.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">www.chefwilliamturner.com<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"Learn how to make shepherd&#8217;s pie, the ultimate comfort food. \n","protected":false},"author":3,"featured_media":24061,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[4],"tags":[16635,16587,4971,16639,16637,16638,16636,16588],"class_list":{"0":"post-24059","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-recipes","8":"tag-chef-will-turner","9":"tag-chef-william-turner","10":"tag-featured","11":"tag-shepherds-pie","12":"tag-st-patricks-day-2","13":"tag-st-patricks-day-recipe-3","14":"tag-will-turner","15":"tag-william-turner","16":"cs-entry","17":"cs-video-wrap"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recipes with Chef William Turner: St. 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