Shepherd’s Pie
Ingredients
2 tbsp oil, divided
12 oz white mushrooms, sliced thinly
8 oz red wine, divided
1/2 cup carrots, julienned
1 large onion, diced
2 cloves garlic, minced
1 lb ground lamb or beef
3-4 sprigs fresh thyme, minced
1 cup frozen peas
2 tbsp butter, divided
2 tbsp flour
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 cup chicken or beef stock
2 medium zucchini, julienned
salt and pepper, to taste
6 cups mashed potatoes (6 medium yellow potatoes, 4 tbsp butter, 1/2 cup cream)
1 egg, beaten
2 tbsp Parmesan cheese, grated
Instructions
Boil diced potatoes in salted water until soft, about 30 minutes.
Pre-heat oven to 400F. Butter a large casserole dish.
Meanwhile in a large skillet, heat 1 tbsp oil over medium-high heat. Add sliced mushrooms. Saute mushrooms until soft and brown. Add 2 oz red wine to the hot pan, stirring and scraping the pan. Remove mushrooms to a plate.
Wipe out the pan and add the remaining 1 tbsp of oil, heat to medium.
Saute carrots until beginning to soften, then add onion and garlic.
When onions are soft add ground meat and brown, breaking meat into large chunks.
When meat is browned, season with salt, pepper and thyme. Add mushrooms, peas and 1 tbsp butter.
Sprinkle mixture with flour and stir. Then add tomato paste, Worcestershire, and remaining 6 oz wine.
Cook and stir mixture for several minutes. Add stock and simmer until sauce is thick and somewhat reduced.
Remove from heat and stir in zucchini. Season to taste.
Pour meat mixture into the prepared casserole.
Drain and mash potatoes with butter and cream as needed.
Spoon mashed potatoes over meat and spread and smooth the top. (At this point you can refrigerate or freeze the dish as desired.)
Brush potatoes with a beaten egg and sprinkle with Parmesan.
Bake casserole 20-30 minutes or until hot and bubbling and potatoes are browned. Cook time will be longer for a cold dish.