Beef, Butternut Squash,
and Dried Cherry Shepherd’s Pie

1 pound beef stew meat
2 tablespoons olive oil
1 tablespoon unsalted butter
1 large leek, dark greens removed, whites sliced
1 small butternut squash (about 1 lb.), peeled, seeded, and cubed
1 1/4 teaspoons allspice
4 cups vegetable or beef broth
1/2 cup dried unsweetened cherries
2 tablespoons cornstarch
2 tablespoons cold water
2 pounds Yukon Gold potatoes, peeled and cut into large cubes
1/2 cup milk
2 tablespoons butter
1/4-1/3 pound Haybo cheese, shredded
1 teaspoon salt, or to taste
Pepper, to taste
2 tablespoons fresh parsley, chopped

In a dutch oven or large saucepan set over medium-high heat, add the olive oil. Pat the pieces of beef dry, using a towel or paper towels, then brown the meat for 2-3 minutes (it does not need to be fully cooked). Remove to a plate and set aside.

Reduce the heat to medium-low, add the butter and leeks, and saute until lightly browned, about 10 minutes. Add the cubed squash and allspice, stir well, and saute for an additional 2-3 minutes.

Return the meat to the pan, adding the broth and dried cherries. Bring the mixture to a simmer, and cover. Let cook for 30-45 minutes, until the meat and squash are both tender.

While the filling is cooking, peel and chop the potatoes. Boil for 15-20 minutes, until fork tender. Heat the milk and butter together and set aside. Using a hand masher or a mixer, based on your preference, mash the potatoes, milk and butter mixture, and salt and pepper together. Once it’s achieved your desired texture, add the shredded cheese and stir well. Keep warm until assembly.

Once the filling is fully cooked, mix together the cornstarch and cold water, creating a thin paste. Add to the simmering filling, stirring until the sauce thickens. Once the gravy has thickened sufficiently, turn off heat and set aside.

In a 9x13 dish, pour the filling in, then top with the Haybo mashed potatoes in an even layer across the top. In a preheated 400 degree oven, bake the shepherd’s pie for 15 minutes, until the top is just beginning to brown lightly.

Top with the chopped fresh parsley and serve. Serves 4-6.


Phocas stands well by itself on a cheese board. Offer it as an appetizer served with an aperitif. For a cheese platter serve it with either dried fruits, such as Michigan tart dried cherries, or nuts, OR a variety of dried cured meats and olives. Phocas is well complimented by a white wine. Try a semi-dry Riesling or a late harvest Chardonnay. Even a Rose or light fruity red wine would pair well. An earthy cheese deserves an earthy beer. Brewery Vivant suggests their Farmhouse Ale or Zaison.

Brighid pairs well with Pinot Noir or Gewürztramine. When served on a dessert cheese plate, a nice tawny port pairs well. If you prefer beer, a belgium french style farmhouse ale or an IPA. Great as a table cheese and as a melting cheese. Pairs especially well alongside French sausages (Androuillettes, boudins, saucisse). Try it in a grilled cheese with your favorite crusty bread or melted into a cheese sauce.

Haybo pairs well with white wines, such as Chardonnay, or lager beers.Serve it with cured meats, pickled vegetables, grapes, plums and breads.

Odin is pure epicurean poetry when paired with warm bread or rustic crackers, full bodied red wines or dessert wines, and malty Belgian style beers.