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Nancy's Ultimate Shepherd's Pie

Submitted by: Joseph Wu

Latest update: December 22, 2008

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Inspired by Pete & Martha.

Mashed Potatoes

  • 6 medium red potatoes
  • 3 cloves garlic
  • 3 tbsp. butter

Wash and chop the potatoes into large chunks. Peel and clean the garlic. Place in a pot of salted water and cook until the potatoes are soft. Drain. Add the butter and mash until smooth. Season with salt & pepper.

Filling

  • one small onion, chopped
  • one clove garlic, minced
  • four crimini mushrooms, diced
  • quarter orange bell pepper, diced
  • one carrot, diced
  • half stalk celery, chopped
  • 1 kg lean ground beef
  • 1 cube beef bouillon
  • 1 tbsp. ketchup
  • half cup red wine (Cabernet Sauvingon)
  • 1 tbsp. Worchestershire sauce
  • 1 tsp. dried rosemary
  • 1 tsp. dried thyme leaves
  • 1 tbsp. cornstarch
  • 1 cup frozen mixed vegetables

Saute onions, carrots & celery in a little oil until onions become transparent. Add mushrooms & peppers. Once softened, add mixed vegetables. Season with salt and pepper. After the vegetables cook through, add ground beef and brown. Sprinkle on the cornstarch and mix in. Crumble the bouillon cube, crush the herbs, and mix in. Add the red wine, Worchestershire sauce & ketchup and cook until the sauce thickens.

Pour the mixture into a deep baking dish. Cover with an even layer of mashed potatoes. Press in a hatch pattern with a fork, to allow for even browning. Bake in a 375°F oven for 45 minutes (30 in a convection oven) or until the top browns.