Teddy Pie

Teddy Pie

Teddy Pie, our version of shepherd’s pie

This is our version of shepherd’s pie. The topping is roasted butternut squash and goat cheese, making it creamier and more tangy than the traditional mashed potato topping. The lamb filling is enhanced by Upland Brewing Company’s Teddy Bear Kisses, a delicious Russian Imperial stout that adds a roasty, slightly chocolate flavor. This recipe took second place in Upland’s TBK Recipe Contest in November, 2012.

Some sources (e.g., Larousse Gastronomique) make the distinction between shepherd’s pie, which is made with minced lamb, and cottage pie, which is made with minced beef. I know what you’re thinking, but don’t worry: no bears were harmed in the making of Teddy Pie.

Teddy Pie
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Cuisine: British
Serves: 4

Ingredients
Topping
  • 1 medium butternut squash (approximately 3 lbs.)
  • 3 oz. goat cheese
  • ⅓ cup warm milk
Filling
  • ¼ cup canola oil
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 1 celery stalk, diced
  • 2 cloves of garlic, minced
  • 1 lb. ground lamb (or ground beef)
  • Salt and pepper to taste
  • 2 tablespoons unbleached flour
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh rosemary
  • 2 teaspoons fresh thyme
  • 12 oz. Teddy Bear Kisses (or other Russian Imperial stout)
  • ½ cup frozen peas

Instructions
  1. Preheat oven to 400F.
  2. Cut off the top of the butternut squash near the stem, then cut the butternut squash in half lengthwise. Scoop out the seeds and membranes and place cut sides down on a lightly greased baking sheet.
  3. Roast for 45 min. or until the butternut squash is cooked through. Remove from oven and allow to cool for about 15 min.
  4. Scoop the squash out of the shells and into a bowl. Add the goat cheese and mix well using a pastry blender. Add the warm milk and mix well. The topping should be smooth and creamy.
  5. While the butternut squash is roasting, prepare the filling. Heat the oil over medium-high heat.
  6. Add the onion, carrots, and celery and saute for 5 min. Add the garlic and stir to combine.
  7. Add the ground lamb (or ground beef) and salt and pepper to taste. Cook until the meat is browned; drain off the fat.
  8. Sprinkle the flour over the cooked meat and vegetables and cook another minute.
  9. Add the tomato paste, rosemary, and thyme and stir to combine. Add the Teddy Bear Kisses and stir thoroughly.
  10. Bring to a boil; reduce heat to low, cover, and simmer for 10 min.
  11. Remove the lid and add the peas; stir to combine. Increase the heat to medium-high to reduce the remaining liquid, stirring frequently to keep from sticking.
  12. Spread the filling to a baking dish. Use an 8×8-inch dish if you want a thick topping or an 11×7-inch dish for a thinner topping.
  13. Top the filling with the butternut squash mixture, making sure to seal around the edges.
  14. Place on a baking sheet on the middle rack of your oven and bake for 25 min.
  15. Cool for 15 min. before serving with glasses of Teddy Bear Kisses.

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