Monday, March 18, 2013

Shepherds Pie

This is what I made for Saint Patrick's Day. I had never made it before, but it was really easy, and I think it turned out great. And no, we did not have green beer with it, because that is ridiculous.

4 large carrots, finely diced
1/2 onion, finely diced
1 tbsp olive oil
1 lb ground beef
10 oz frozen peas
2 tbsp flour
1 tbsp butter
1 glass red wine
8 oz tbsp tomato paste
2 tbsp Worcestershire sauce
1 cup beef stock
10-12 red potatoes
sour cream
skim milk salt
1 egg, beaten

Scrub and boil the potatoes.

While potatoes are boiling, sauté the carrots and onions in olive oil on low-medium heat until they are tender. Add the beef and thyme, mixing with the vegetables and cook until the meat is browned. Drain the fat and add butter and peas. Sprinkle the flour and mix. Add the tomato paste, wine, and Worcestershire sauce. Reduce this to low heat and let it simmer before adding the stock. Add this to a greased baking dish.

Drain the potatoes and mash them. Blend in sour cream to taste, and desired amount of skim milk and salt. Top the meat mixture with mashed potatoes. Brush the beaten egg on top of the mashed potatoes, and bake it at 400 for about 20 minutes, or until the potatoes look golden on top.

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