- 1 tablespoon oil
- 1 pound ground beef
- 1 clove garlic (chopped)
- 2 onions (finely chopped)
- 2 medium carrots (finely diced)
- 2 stalks celery (finely diced)
- 1/2 teaspoon salt
- 1/4 teaspoon ground paprika
- ground black pepper (to taste)
- 2 tablespoons white flour
- 2 tablespoons tomato paste
- 1/3 cup red wine
- 1 cup beef broth
- 1 cup frozen peas
- 1 tablespoon finely chopped parsley
- 1/2 teaspoon finely chopped thyme
- 1 teaspoon finely chopped rosemary
- 4 cups mashed potatoes ((click for my recipe and you’ll have some leftovers to sneak during cooking))
- 1/2 cup shredded cheddar cheese
- Brown meat and vegetables: Heat the oil over medium high heat in a large, deep skillet. Add the beef and cook until browned and all the meat juices have evaporated. Add the garlic, onions, carrots and celery and continue cooking until the veggies are starting to soften.
- skillet with browned ground beef and vegetables
- Season: Sprinkle the salt, paprika, pepper and flour over the pan. Cook for 2 minutes, stirring often. Stir in the tomato paste and cook, stirring all the time, until it smells roasted (about 1 minute).
- Deglaze the pan: Pour the red wine over the meat and veggies, scratching the browned bits off the bottom. Bring to a boil and cook until most of the liquid has evaporated. Add the broth and simmer for 4-5 minutes, or until a thick gravy has formed.
- pan with shepherds pie filling
- Finish the filling: Stir in the peas and herbs. Check for seasoning, then spread in a 7×11 baking dish and set aside until cooled.
- Prep mash: In the meantime, make your favorite mashed potatoes. You need about 4 cups of mash to top off the casserole. About 1.5 pounds of peeled potatoes should yield enough.
- Bake pie: Preheat the oven to 400°F (200°C). Spread the mashed potatoes over the cold filling. (Be careful not to mix up the two.) Sprinkle with the cheese. Bake at 400°F for 20 minutes or until golden.
This Recipe adapted from >>>> Click Here