15 BEAN Shepherd's Pie

15 BEAN Shepherd's Pie http://hurstbeans.com/system/images/289/original_15_BEAN_shepherds_pie_3.jpg
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Happy St. Patrick’s Day! Here at the NK Hurst Co. we are celebrating the great Irish tradition by putting a “bean twist” on a classic St. Patty’s Day Shepherd’s Pie. The recipe makes enough to fill up the whole family, and tastes great with a tall pint of Guinness. Be safe and enjoy all of the festivities!

Cook Time
Kitchen Time
Servings 10

Ingredients

  • 1 -Bag Hurst’s HamBeens® Beef 15 Bean Soup® (if you can’t find the “Beef” flavor in your store, substitute Original 15 BEAN SOUP)
  • 4 Cups cooked mashed potatoes with 1 egg mixed added (homemade is best, but instant will do)
  • 1 lb- Ground lamb or beef
  • 2 Cups- Chopped white onion
  • 1 Cup- Chopped Carrot
  • 1 Cup- Chopped Celery
  • 32oz. Beef Stock
  • 1/2 Cup Red Wine
  • 4 tbsp. butter
  • 2 tbsp vegetable oil
  • 5 tbsp. flour
  • 1 Cup- Frozen Peas
  • 2 tbsp. chopped fresh rosemary
  • 1/2 cup chopped fresh parsley
  • 3 oz (1/2 can) tomato paste

Cooking Directions

  1. Rinse and sort through the bean mix. Check for any unwanted debris or stones and discard. Place the beans in a large bowl and soak in hot water for at least 3-4 hours (or overnight). Drain the water when ready to cook.
  2. Preheat your oven to 375º.
  3. In a large dutch oven (or oven safe pot), brown the lamb meat in a couple tbsp. of vegetable oil and butter over med-high heat. When the mixture is almost completely browned (do not drain), add the onion, carrot, and celery. Sauté the vegetables until the onion becomes translucent and softens.
  4. After 5 minutes, add the flour and stir continuously (creates a roux to thicken the sauce).
  5. Cook for an additional 5 minutes after adding the flour, then add the beef stock and bring the pot to a low boil (be sure to scrape the bottom of the pan after adding the liquid, the browned pieces will add great flavor).
  6. Add the soaked beans and bring the pot to a rolling boil. Remove from the heat and bake in the oven for 1.5 hours. Check beans to see if completely tender. If not, cook for additional 30 minutes.
  7. Remove from the oven and place back on the stove over low heat. Stir in the Frozen Peas and the included flavor packet. Simmer for 10 minutes, then add red wine, parsley, rosemary, and tomato paste.
  8. Turn off the heat and let cool for 5 minutes. Spread the mashed potato mixture over the top of the stew. (Use a fork to create a line pattern, if desired)
  9. Set your oven to broil and place the pot (not covered) back into the oven. Watch carefully and allow the top layer of potatoes to brown.
  10. Serve hot with a loaf of crusty and a tall pint… ENJOY!

Cooking Tips

  • Can substitute Hurst's Original 15 BEAN SOUP if your store doesn't carry the BEEF flavor.