Luck of the Irish Shepherd's Pie
An excellent recipe with rich taste and depth of flavor. Can be make ahead and baked later.
Ingredients
- 1 Tbsp . Tastealotta Basil Extra Virgin Olive Oil
- 1 Tsp . black pepper
- 1 pound ground beef
- 1 large onion finely diced
- 3 to 4 large carrots finely diced
- 1 cup frozen peas
- 3 to 4 sprigs fresh thyme finely chopped
- 2 Tbsp . flour
- 2 1/4 Tbsp . Tastealotta Butter Extra Virgin Olive Oil
- 6 ounces red wine (more or less to taste)
- 2 Tbsp . tomato paste
- 2 Tbsp . Tastealotta Traditional Balsamic Vinegar
- 1 cup chicken stock
- 6 - 7 cups mashed potatoes
- 1 egg beaten
- Grated Parmesan cheese optional
Instructions
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Preheat oven to 400 degrees.
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Grease an ovenproof dish (9 x 13 or oval).
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Sauté carrots in the Tastealotta Basil Extra Virgin Olive Oil until just tender.
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Add the onions and sauté for a few minutes.
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Add the ground beef and season with the black pepper and thyme. Cook until browned; drain the fat.
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Add the Tastealotta Butter Extra Virgin Olive Oil and peas.
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Sprinkle the flour and stir until combined.
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Add the tomato paste, wine and Tastealotta Traditional Balsamic Vinegar.
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Reduce slightly then add the chicken stock. Allow to reduce down until you have a thick, meaty gravy.
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Season to your taste.
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Pour mixture into the ovenproof dish.
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Spoon or pipe the mashed potatoes over the top.
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Brush with egg and sprinkle with Parmesan cheese (if using).
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Bake for about 20 minutes or until the potato topping is brown.
