Shepherd’s Pie

Some things are worth the trouble.  This is, fo sho.

Shepherd's Pie

Shepherd’s Pie

1 tbs. olive oil

3-4 lg. carrots, diced

1 lg. onion, diced

1 lb. ground beef or lamb

1 tsp. black pepper

3-4 sprigs fresh thyme, finely chopped

1 tbs. butter

1 c. frozen peas

 2 tbs. flour

2 tbs. tomato paste

1 glass red wine

2 tbs. Worcestershire sauce

1 c. stock

6 c. leftover mashed potatoes

1 egg, beaten

grated parmesan cheese

Preheat oven to 400 degrees.  Sauté the carrots in olive oil until tender, but firm.

Shepherd's Pie

Add the onions and sauté until translucent.

Shepherd's Pie

Add the meat and season with black pepper and thyme.

Shepherd's Pie

Cook the meat through and drain the fat.  Stir in the butter and peas.  Sprinkle with flour and stir through.

Shepherd's Pie

Add the tomato paste, wine, and Worcestershire sauce and simmer for 5 minutes.

Shepherd's Pie

Add the chicken stock and allow to reduce to a thick meaty gravy.

Shepherd's Pie

Season to your taste. Remove from heat.  Add the meat sauce to a 9×13 greased casserole dish.

Shepherd's Pie

Spoon the mashed potatoes over top.

Shepherd's Pie

Brush with egg and sprinkle with parmesan cheese.

Shepherd's Pie

Bake for about 20 minutes, until the cheese is slightly browned on top.

Shepherd's Pie

 Enjoy as is or with garlic bread.

Printable recipe:

Shepherd’s Pie

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