Monday, December 19, 2011

Amazing Shepards Pie Recipe

This is honestly one of my favorite meals...probably ever. It is a little of a pain to make but so worth it and best when it is cold out since it is such a hot meal. I usually double the recipe so we can have left overs (which we will eat for every meal until it’s gone)... This recipe serves about 4-5 or 1 pregnant lady, her hubby and maybe the 6 year old with a couple days of leftovers.

You'll need:

  • Olive oil
  • 1 pound of ground beef
  • 1 large onion (I use Vidalia onions in this)
  • 1 small bag of shredded carrots
  • salt
  • pepper
  • garlic salt
  • 2 tablespoons flour
  • 1 tablespoon butter
  • 2 glasses of red wine (I use merlot)
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 cup of beef stock
  • Roughly 6 cups of mashed potatoes (please do not use instant is offensive)
*side note* Instead of salt, pepper and garlic salt there is a seasoning you can buy from Morton’s called Natures is it and use it in and on everything!!

1. Preheat over to 400*

2. Finely chop carrots and onion

3. Add olive oil to skillet and sauté carrots until tender

4. Add chopped onion and sauté for a minute or two

5. Add ground beef, season to taste and cook until browned

6. Drain fat from ground meat mix and return to skillet

7. Add butter, once melted sprinkle with flour and stir thoroughly

8. Add tomato paste, 1 glass of wine and Worcestershire sauce

9. Drink other glass of wine while this reduces some

10. Add beef stock and let thicken to almost gravy consistency

11. Remove from heat and add to 9x13 in glass baking dish

12. Spoon mashed potatoes on top and spread evenly

13. Bake for about 25 minutes or until potatoes start to turn golden brown

14. Enjoy with another glass of wine :)

The original recipe called for peas but I don’t put them in mine... you, however, are more than welcome to.

Bon Appetit

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