 |
Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 5 |
|
This is a recipe from my friend, Chantal. Everything she makes is wonderful - and I'm sure this recipe is no exception. Ingredients:
2 tablespoons cooking oil |
1 large garlic clove, finely chopped |
1 large onion, coarsely chopped |
salt & pepper |
1/4 teaspoon sugar |
1/2 teaspoon mixed herb seasoning mix (basil, oregano, thyme ( whatever you like) |
1 lb lean ground beef |
2 large celery ribs, chopped |
1 large carrot, coarsely grated |
1/3 cup dry red wine |
mashed potatoes (use at least 4 medium potatoes) |
1/3 cup shredded cheddar cheese (optional) |
1/3 cup shredded parmesan cheese (optional) |
Directions:
1. Brown garlic, onion and and beef in cooking oil. Add salt, pepper, sugar and herb seasoning and cook for about 5 minutes until onion is tender.
2. Remove from heat and all remaining ingredients except potatoes. Let sit, keeping warm for a few minutes to let the flavors blend.
3. Prepare mashed potatoes using your favorite method and season to taste.
4. Place meat and vegetable mixture in a warmed casserole dish. Spread the mashed potatoes on top (the potatoes should be about 2 inches thick). If using the cheeses, sprinkle on top of the potatoes.
5. Place dish under a broiler to tan the potatoes.
6. If you feel the mixture is not hot enough before performing the tanning process, place in the oven at 350 until it's hot - then proceed with the tanning process.
|
|