Wildwood Shepherd’s Pie

Despite the nice weather we have most of the time in Santa Barbara, there’s something about summertime that makes us all want to get outside more often. So naturally, summer is a great time to make use of that outdoor grill. This recipe for Shepherd’s Pie from Wildwood Kitchen is the perfect solution for utilizing leftover grilled meats and veggies to create a hearty meal. A spin on the classic comfort dish, it incorporates fresh herbs and vegetables that are prepared similarly to Beef Bourgogne, and is satisfyingly rich but not overpowering.

Wildwood Kitchen

When Chef Justin West and Adam Poverman came up with the idea for a bbq restaurant in Santa Barbara, they wanted to combine different bbq techniques and styles under one roof while making sure to highlight local and seasonal ingredients. They call it “West Coast Regional Barbecue”—a style that Chef West describes as “encompassing all the great styles from around the country, while featuring fresh California produce from the local farmers’ markets that we’re blessed to have available 52 weeks a year.” Featuring local produce allows Chef West and team to add freshness to the dishes which, he explains, “contrasts the richness of the smoked meats, which ultimately helps with everything from how you enjoy the meal to how your body processes it.”

From mouthwatering pulled pork and brisket to elevated versions of classic sides like coleslaw and potato salad, Wildwood doesn’t skimp on flavor. They also feature all natural, hormone and antibiotic free meats, something that Chef West feels is incredibly important. “I am happy to say that our meats are the highest quality that I can find and I think you can taste that in our products.”

Wine Pairing

Wildwood’s wine list features selections based on personal relationships the owners have with local winemakers. For this dish, we suggest a medium-bodied red, like the Whitcraft 2013 Tempranillo

Whether you make the meatlover’s or vegetarian version of this recipe, this Tempranillo from winemaker Drake Whitcraft perfectly complements the meal with its velvety texture, savory notes and well-integrated tannins. It’s fresh and light on the palate, but weighty enough to stand up to the heartiness of the dish.

SHEPHERD’S PIE

For the Vegetable Base:

1 C Yellow Onion, Medium Dice

½ C Celery, Medium Dice

1 C Mushrooms, Sliced

1.5 C Roma Tomato, Large Dice

4 Cloves Garlic, Sliced

1 Sprig Rosemary, Finely Chopped

4 Sprigs Thyme, Finely Chopped

1 TBSP Olive Oil

3 TBSP Tomato Paste

1 C Red Wine

2 tsp Red Wine Vinegar

1 TBSP Barbeque Sauce

½ Ea Lemon, Juiced

1 TBSP Parsley, Chopped

As Req Chicken or Vegetable Stock (for adjusting consistency)

For the Meat Filling:

1 Lb Mixed BBQ Meats (Lamb, Ground Beef, Chicken or meat of choice, but should be cooked first before being added to the above mixture) or

1 Lb Grilled Portobello Mushrooms, Large Chop or Hand Pulled (For Vegetarian Version)

For the Potato Topping:

2 Lbs Yukon Gold Potatoes, Boiled & Turned into Mashed Potatoes

As You Like Butter, Cream or Milk to make the mashed potatoes delicious

Directions:

1. Toss the Onion, Celery, Mushroom, Tomato, Garlic, Rosemary and Thyme with the Olive Oil, season with Salt & Pepper and place in a roasting pan. Roast vegetables in either a smoker, on a bbq or in a hot oven (400 degree oven) until tender.

2. Add Tomato Paste and return to heat source for additional 5 minutes to cook off the raw tomato paste flavor.

3. Deglaze the pan with Red Wine, Red Wine Vinegar & Lemon Juice. Place on the stove and reduce the liquid by 50% its original volume.

4. Add Meat of your choosing and stir well.

5. Add Parsley, BBQ sauce and Stock (as needed) and adjust consistency accordingly. The liquid in the mixture should be thick enough to coat the back of a spoon.

6. Place the meat mixture in a cast iron pan and cover with mashed potatoes.

7. Once it’s topped with potatoes, place into a 400 degree oven until the potatoes are golden brown.

—Recipe provided by Wildwood Kitchen 410 E Haley St 805-8453995