Fire Cider Shepherd's Pie with Mashed Potato Topping, Kale & Spinach

Partially peeled russet potatoes, a red onion, whole carrots, scallions and rosemary sit on a wooden cutting board beside a green glass bowl of curly kale and spinach and a bottle of Edgewood Apiaries Fire Cider Herbs and Honey.

Photo: Edgewood Apiaries

Fire cider used: Heat & Honey or Herbs & Honey

A cozy one-pan dinner with ground beef, carrots, curly kale, and spinach under a light sour cream-yogurt mash. Edgewood Apiary fire cider adds brightness.

Three partially peeled potatoes, a whole red onion, carrots, scallions and rosemary arranged on a wooden board with a bottle of Edgewood Apiaries Fire Cider Herbs and Honey and a bowl of chopped kale and spinach on a dark kitchen counter.

Photo: Edgewood Apiaries

Serves 4 | Prep 20 min | Cook 40 to 45 min

Ingredients

Beef filling

  • 1 1/2 pounds ground beef
  • 1 large onion, thinly sliced
  • 2 to 3 medium carrots, diced small
  • 2 to 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 to 2 tablespoons Edgewood Apiary fire cider
  • 2 tablespoons all-purpose flour (or 1 tablespoon cornstarch + 2 tablespoons cold water)
  • 1 cup beef broth
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
  • Salt and freshly ground black pepper

Greens

  • 1/2 bunch curly kale, stems stripped and leaves torn
  • 2 large handfuls fresh spinach

Mashed potato topping

  • 2 pounds potatoes, peeled and cut into chunks
  • 2 tablespoons butter
  • 2 tablespoons sour cream
  • 2 tablespoons plain yogurt
  • Warm milk, as needed
  • Salt and pepper

Steps

  1. Make the mash. Boil the potatoes in well-salted water until fork-tender, 15 to 20 minutes. Drain thoroughly, return to the hot pot for a minute to dry, then mash with the butter, sour cream, yogurt, and a splash of warm milk until light and fluffy. Season and set aside.
  2. Brown the beef. Heat a large ovenproof skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned. Add the onion and carrots and cook until the onion softens, about 5 minutes.
  3. Build the sauce. Stir in the garlic and tomato paste and cook 30 seconds. Sprinkle the flour over the mixture and stir 1 minute. Add the Worcestershire, fire cider, broth, and thyme. Simmer until the sauce thickens enough to coat a spoon, about 5 minutes. Season to taste.
  4. Add the greens. Off the heat, stir the torn kale into the hot beef mixture so it begins to wilt. Spread the spinach evenly over the top.
  5. Top and bake. Dollop the mashed potatoes over the filling and gently spread to the edges, leaving peaks for browning. Bake uncovered at 400°F (200°C) for 20 to 25 minutes, until the top is golden and the edges bubble.
  6. Rest and serve. Let rest 5 minutes before serving.

Tips and notes

  • Stir the fire cider into the sauce after the Worcestershire so it simmers with the other flavors. Start with 1 tablespoon of Fire Cider: Heat & Honey for more punch, or use Fire Cider: Herbs & Honey for a milder version.
  • The spinach is added raw so it wilts gently in the oven; the kale gets a head start in the hot pan.
  • Leftovers reheat well with a splash of broth.

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