Ingredients: |
Ingredients: FILLING 1 1/2 pounds lean ground chuck 2 tablespoons vegetable oil 1 cup dry red wine 1 tablespoon tomato paste 3 tablespoons butter 1 1/2 cups chopped onion 1 1/2 cups chopped carrots 3 garlic cloves, minced 3 tablespoons all-purpose flour 2 cups beef broth 1 tablespoon Worcestershire sauce 1 tablespoon chopped fresh rosemary leaves 1 teaspoon chopped fresh thyme leaves 2 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 1/2 cups fresh or frozen English peas CRUST 2 1/2 lb Yukon Gold peeled and sliced very thinly Vegetable cooking spray 2 tablespoons butter, melted
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Directions: |
Directions:Step 1 Prepare Filling: Cook ground chuck in hot oil in a large skillet over medium-high heat, stirring occasionally, 8 minutes or until crumbled and no longer pink. Add wine and tomato paste, and cook, stirring occasionally, 4 to 5 minutes or until wine is completely evaporated.
Step 2 In another large skillet,melt butter over medium-high heat. Add onion and carrots, and sauté 4 to 5 minutes or until slightly browned and tender. Add garlic, and cook, stirring constantly, 30 seconds. Stir in flour, and cook, stirring constantly, 1 minute. Stir in broth, and bring to a boil, stirring constantly. Reduce heat to medium; stir in Worcestershire sauce and next 4 ingredients. Simmer 10 minutes or until thickened. Stir in peas and beef mixture. Remove from heat.
Step 3 Prepare Crust: Preheat oven to 375°. Microwave Yukon gold potatoes with 1/4 cup water in a microwave-safe bowl covered with plastic wrap at HIGH 5 minutes.
Step 4 Arrange about two-thirds of potato slices, edges slightly overlapping, in a lightly greased (with cooking spray) 9-inch deep-dish pie plate, covering bottom and sides. Spoon in filling. Arrange remaining potato slices, edges slightly overlapping, over filling. Brush potatoes with melted butter.
Step 5 Bake at 375° for 40 to 45 minutes or until potatoes are tender. Increase oven temperature to broil, and broil 2 to 3 minutes or until golden brown and crispy. Sprinkle with chopped fresh parsley. Let stand 10 minutes before serving.
Step 6 MAKE IT AHEAD Cook ground beef mixture, and cool completely. Refrigerate mixture up to two days. Add freshly cut potatoes, and bak |