David Byrd : Raven Call
David Byrd
David Byrd is the Founder and Chief Creative Officer for Raven Guru Marketing. Previously, he was the CMO and EVP of Sales for CloudRoute. Prior to CloudRoute, He was CMO at ANPI, CMO & EVP of Sales at Broadvox, VP of channels and Alliances for Telcordia and Director of eBusiness development with i2 Technologies.He has also held executive positions with Planet Hollywood Online, Hewlett-Packard, Tandem Computers, Sprint and Ericsson.
| Raven Guru Marketing http://www.ravenguru.com/

Shepherds Pie with Parmesan Cheese Mashed Potatoes


For the mashed potatoes:

  • 1 ½ pounds Yukon gold potatoes
  • ¼ cup half-and-half
  • 2 ounces unsalted butter
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup or 2 ounces grated Parmesan cheese


For the meat filling:

  • 2 tablespoons olive oil
  • 1 ½  pounds cube beef sirloin
  • 1 cup chopped onion, small dice
  • 2 carrots, peeled and diced small
  • 1 celery stalk diced small
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon tomato paste
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 12 ounces of dark beer (Guinness, Becks Dark or other)
  • 1 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons freshly chopped tarragon leaves
  • 1 teaspoon freshly chopped thyme leaves
  • ¼ cup corn kernels
  • ¼ cup frozen pearl onions
  • ½ cup sweet peas



Peel and quarter the potatoes. Place in a saucepan and cover with cold water. Bring to a boil. Decrease the heat to a simmer and cook until tender approximately 15 minutes. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then stir in the half-and-half, butter, salt, pepper and Parmesan cheese.


Preheat the oven to 400o.

Heat oil in a large sauté pan over medium high heat. Once hot, add the beef and brown at least two sides. Remove the beef; add additional oil and the onion, carrots, celery, salt and pepper and sauté 5-7 minutes. Add the tomato paste and garlic and cook an additional 2-3 minutes. Add the flour and mix well with the vegetables and cook for another minute. Return the beef to the pan, stir in the beer and beef broth, and bring to a boil. When the sauce has thickened, add the Worcestershire, tarragon, and thyme. Reduce the heat to low, cover and simmer for one hour.


Add the corn, pearl onions and peas and cook for an additional five minutes. Spread the beef mixture into an 11 by 7-inch baking dish. Spoon the mashed potatoes over the top and smooth using a spatula. With a fork, create a pattern rows on the surface of the mashed potatoes. Place on a sheet pan and bake for 25-30 minutes. Let cool for 10 minutes or so before serving.


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