Bret's Apple, Cheddar and Beef Shepherd's Pie

I love British and Irish cooking.  It's very basic and the Shepherd's pie is a favorite pub food type of dish.  This is a delicious and intriguing variation on it.  I thought of the combination of apple, cheddar and beef and thought it would be good.  I'm glad I was right.  The mushrooms and the carrot give a little bit more variety to the texture without detracting from the play of sweet and savory flavors between the main three actors.  If you can get it, serve with Branston Pickle--it's divine.

serves: 4-6
prep time: 1 hour
cook time: 30 min

Ingredients Crust:
4 lb's Idaho or Russet potatoes, peeled
2 eggs
2/3 c. bread crumbs, panko will due, or food process old stale bread
1/2 tsp salt
1 tsp onion powder
1/4 tsp black pepper
1/3 c. pan drippings (from filling below)

Filling:
2 lbs ground beef or sirloin/top round, sliced into 1 cm cubes
4 large granny smith apples, cubed; 1 cm
1 lb mushrooms, white or brown, halved or quartered
1 medium onion, coarsely chopped
4 carrots, coarsely chopped
2 tbsp worcestershire sauce
2 tbsp apple cider vinegar
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
LAST:
2 c. cheddar cheese cut into 1 cm

Gravy Ingredients:
remaining liquid from cooking the filling (~ 1 c. maybe)
1 tbsp butter
3 tbsp flour
1 1/2 c. milk
1/4 c. dry sherry
salt to taste
worcestershire sauce to taste

Oven @ 400 F

Filling Method:
------------------
If the potatoes are very large, halve or quarter them.  Boil until cooked and fork-tender.

While potatoes are cooking, use a large dutch oven and begin browning the beef.  Add all the remaining ingredients except the cheddar cheese.  Cover and cook on med-low for 10-15 minutes to cook all the vegetables.  Once the carrots are cooked, you're good.  Use a colander and drain the filling mix into a large bowl, saving the liquid.

Reserve 1/3 of a c. of the liquid for the mashed potatoes.

Gravy Method:
------------------
Begin making a roux out of the remaining liquid.  Add 1 tbsp butter, 3 tbsp flour, and gradually add in 1 1/2 c. milk, the wine, and seasonings, stirring over a medium-low heat.  Stir and cook until it's thick but still runs and has a light caramel color.  Pour into the filling and mix it around.

Mashed Potatoes Method:
-------------------------------
Put the boiled potatoes in a mixing bowl and use either an electric mixer or potato masher.  Add the eggs, seasonings, bread crumbs and liquid.  Mash until relatively smooth.

Assembly:
Use roughly half of the potatoes to line the bottom of the dutch oven.  The thickness should be 1/2 an inch (not quite 2 cm).  Take the potatoes up the sides, making a 'crust' of mashed potatoes by about 4 cm.  Layer in half of the filling and cover with half the cheese cubes.  Add the other half of the filling on top, and spread the remaining half of the cheese.  Spread the remaining potatoes over the top and sides, attempting to seal the filling on all sides with a crust of potatoes.

Bake in oven @ 400 F for 30 minutes, till crust is crispy and cheese is melted.

Serve with Branston Pickle