Distiller’s Pie

Recipe by Missy Hillock, Innkeeper of Chateau Bourbon Bed & Breakfast

This recipe took third place at the Bourbon cooking competition at the Kentucky State Fair! It’s a Southern version of a traditional English dish that incorporates Bourbon instead of beer. And the white cheddar mash – it really elevates this dish in both flavor and creativity. The sharpness of the creamy mash contrasted with the savory richness of the meat and veggie filling will have everyone coming back for seconds!

Ingredients

  • Bourbon White Cheddar Mash:
  • 5 russet potatoes, peeled and chopped
  • 4 oz white cheddar cheese, shredded
  • 6 oz cream cheese
  • 4 Tbsp butter
  • 1 tsp worcestershire sauce
  • 1 Tbsp Kentucky Bourbon
  • 1 tsp sweet onion, diced
  • 1/2 tsp smoked paprika
  • salt and pepper to taste
  • Bourbon-Braised Meat Filling:
  • 2 Tbsp canola oil
  • 1 cup onion, chopped
  • 2 carrots, diced
  • 2 cloves minced garlic
  • 1½ pounds ground beef
  • 1/4 cup Kentucky Bourbon
  • 1 tsp Bourbon smoked sea salt (or regular)
  • ½ tsp ground black pepper
  • 2 Tbsp all-purpose flour
  • 2 tsp tomato paste
  • 1 cup chicken broth
  • 1 tsp Worcestershire sauce
  • 2 tsp fresh rosemary, chopped
  • 1 tsp fresh thyme
  • ½ cup corn kernels
  • ½ cup English peas

Instructions

  1. Heat oven to 400 degrees F.
  2. Place chopped potatoes in a medium saucepan and cover with cold water. Cover and bring to a boil over high heat. Uncover, drop the heat to maintain a simmer, and cook until tender, 10 minutes.
  3. Heat the oil in a large cast iron skillet pan over medium-high heat until shimmering. Add the onion and carrots and sauté just until they begin to take on color, 3 to 4 minutes. Add the garlic and stir to combine. Add the meat, salt and pepper, and cook until browned and cooked through, approximately 3 minutes.
  4. Sprinkle the meat with the flour, toss to coat, and continue to cook for another minute. Add the Bourbon, tomato paste, broth, worcestershire sauce, rosemary and thyme and stir to combine. Bring to a boil, then decrease the heat to low, cover, and simmer slowly for 10 to 12 minutes, until the sauce is thickened slightly.
  5. Meanwhile, combine the potatoes with the remaining ingredients for the mash recipe, and use hand mixer to combine and whip to a creamy consistency. Salt and pepper to taste.
  6. Add the corn and peas to the meat mixture in the cast iron skillet. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling over, and smooth the top with a rubber spatula. Pipe additional potatoes on with a pastry bag and tip for a decorative look.
  7. Place on a sheet pan and place in the oven, baking for 25 minutes (or just until the potatoes begin to brown). Remove to a cooling rack and let rest for at least 15 minutes before serving.
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