English Shepard’s Pie Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


Potato Spread:
1 large idaho russet potato
1 cup cold water for soaking the potato
2 Tablespoons sour cream
2 Tablespoons softened butter (more for buns as listed below)
2 Tablespoons mayo (more for buns as listed below)
1 Tablespoon fresh rosemary
1 Tablespoon whole milk
1/2 teaspoon fresh horseradish
2 lbs ground chuck
4 Tablespoons english malt vinegar
3 Tablespoons Sutter Home Merlot
2 Tablespoons fresh or frozen thawed peas
2 teaspoons salt
1 teaspoon freshly ground pepper
Colavita Extra Virgin Olive Oil for brushing the grill rack
6 – 2 oz wedges of English Cotswolt cheese
6 Onion rolls split
6 Tablespoons softened butter for buns
6 Tablespoons mayo for buns



Directions: Prepare a medium-hot fire in a charcoal grill with a cover, or pre-heat a gas grill to medium-high. To make the potato spread, place the potato in cold water for 5 minutes then wrap in foil and place in coals or on heating element of gas grill. Bake for 45 minutes to 1 hour until soft – turning ever 15 minutes. Remove from grill and and scoop out potato discarding skin. Mash the potato, sour cream, soft butter, mayo, rosemary, milk and fresh horseradish with a fork in a small bowl until blended. Cover and set aside. To make the patties combine the beef, malt vinegar, merlot, peas, salt and pepper in a large bowl. Mix well and chill for 20 minutes. Remove meat and make 6 patties. Place the patties on the rack, cover and cook, turning once, until done to preference, 5 to 7 minues on each side for medium. During the last few minues of grilling place the 2 oz. pieces of cotswold cheese on each burger and place the rolls, cut side down, on the outer edge of the grill to toast lightly. To assemble the burgers, place 1 Tablespoon of butter on each top roll and 1 Tablespoon mayo on each bottom roll. On each bottom roll place a patty and top with 2 generous Tablespoons of potato spread. Add the roll tops and serve.