Description
In light of St. Patrick’s Day and the fact that I am Irish, here is some Shepherd’s Pie for ya: ground beef mixed with veggies and topped with cheddar mashed potatoes.
Ingredients
- 4 whole Large Potatoes, Peeled And Cubed
- 1 Tablespoon Butter
- Salt And Pepper, to taste
- ½ cups Cheddar Cheese, Shredded And Divided
- 2 Tablespoons Olive Oil
- 1 whole Onion, Chopped
- 5 whole Carrots, Chopped
- ½ pints Baby Bella Mushrooms, Chopped
- 1 pound Lean Ground Beef
- 2 Tablespoons All-purpose Flour
- 1 Tablespoon Worcestershire Sauce
- ¼ cups Red Wine
- ½ cups Beef Broth
- 1 cup Frozen Baby Peas
Preparation
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain off the water and mash the potatoes. Mix in butter salt and pepper to taste, and 1/4 cup shredded cheese. Set aside.
Heat oil in a large frying pan over medium heat. Add onion, carrots and mushrooms and cook until tender. Add ground beef and cook until well browned. Stir in flour and cook 1 minute. Add Worcestershire sauce, wine and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes. Toss in peas and mix well.
Preheat oven to 350 F.
Spread the ground beef into an even layer on the bottom of a 2-quart casserole dish. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
Bake in the preheated oven for 20 minutes, or until golden brown.
