Shepard’s Pie is a classic Irish dish. I have done it with a southern drawl. Sure, we have some major changes: the mashed potatoes on top have been replaced with mashed sweet potatoes. The stew is a classic southern Brunswick stew. Except that I used beef instead of chicken or rabbit. The okra is going to turn a few people off, but you can leave it out if you want. Sierra Linda Farm had the beef, Seek Lavender had the seasoning along with Poppi’s. Rock Run Creek Farm had the mushrooms. I hope you like it.

16 ounces beef stew meat (Sierra Linda Farms)
1 cup flour
1 teaspoon salt substitute
1 teaspoon Old Bay seasoning
1 teaspoon nettles (Seek Lavender Farm)
1 red onion, diced
6 ounces Cabernet Sauvignon
1 12-ounce package mixed vegetables
8 ounces mushrooms (Rock Run Creek Farm)
4 tablespoons cooking oil
32 ounces beef stock
Salt and pepper to taste
3 large sweet potatoes cut in 1-inch cubes
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Poppi’s chili powder
4 ounces butter
6 ounces milk
2 tablespoons honey (Erin’s Elderberries)

1 15-ounce can kidney beans (optional)

Mix flour, salt substitute, and Old Bay.

In a soup kettle on medium add cooking oil.

Add diced onion and soften.

Toss stew meat in flour mixture until well coated and add to kettle and brown.

Add wine and deglaze pan scraping the brown bits off bottom.

Add mushrooms and beef stock and bring to a boil. Then reduce to a simmer.

Add beans and stir.

Simmer for 2 hours. Stir occasionally.

Add salt and pepper to taste.

Boil potatoes until soft.

Add butter, honey, and mix.

Add milk and mix.

Add salt and pepper and chili powder and mix.

Add mixed vegetables to stew and cook until beef is tender.

Add stew to oven safe serving dish top with sweet potatoes.

Place under broiler until brown.

Serve.