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Shepherd's Pie Recipe

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This recipe for Shepherd's Pie, by , is from The stewart Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Luanne Stewart

Category:
Category:

Ingredients:  
Ingredients:  
2 T olive oil divided
12 oz mushrooms sliced
8 oz red wine divided
1/2 cup carrots
1 large onion
2 cloves garlic
1 lb ground lamb or beef
3-4 sprigs fresh thyme minced
1 cup frozen peas
2 T butter divided
2 T flour
2 T tomato paste
2 T worcestershire sauce
1 cup beef stock
2 medium zucchini julienned
salt and pepper to taste
6 cups mashed potatoes
1 egg beaten
2 T parmesan cheese

Directions:
Directions:
400 ║
heat 1 T oil and sautÚ mushrooms. Add 2 oz red wine to hot pan and scrape pan. Remove mushrooms to plate. Add 1 T oil, saute' carrots until beginning to soften, add onion and garlic. When onions are soft, add ground meat . Season with salt, pepper and thyme. Add mushrooms, peas and 1 T butter. Sprinkle with flour and stir. Add tomato paste, worcestershire and remaining 6 oz wine. Cook and stir several minutes. Add stock and simmer until sauce is think and somewhat reduced. Remove from heat and add zucchini. Season to taste. Pour into prepared casserole.. Spoon mashed potatoes over meat. At this point you can refrigerate or freeze as desired. Brush potatoes with a beaten egg and sprinkle with Parmesan. Bake until bubbly.

 

 

 

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