Shepherd's Pie With Mushrooms and Wine |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I came up with this recipe in an attempt to match one of my favorite meals with my husband's refusal to eat anything green (e.g., healthy!) in a Shepherd's Pie. This is now one of his favorite meals - I hope you enjoy it. Ingredients:
1 lb lean ground beef |
1 large red onion, chopped |
2 garlic cloves, minced |
1 1/2 teaspoons dried thyme, crushed |
1 1/2 teaspoons dried sweet basil leaves, crushed |
1 teaspoon salt |
1 tablespoon lemon pepper |
1 (8 ounce) jar beef gravy |
1 lb mixed mushrooms, sliced |
2 tablespoons butter |
1/4 cup red wine |
2 packages instant garlic cheddar mashed potatoes |
milk and butter for instant mashed potatoes |
1 cup cheddar cheese, shredded |
Directions:
1. Preheat oven to 350 degrees.
2. Over medium-high heat, saute the beef, onion, garlic, thyme, basil, salt and pepper until the beef is no longer pink and the onions are translucent.
3. Add the gravy to the beef/onion mixture and stir well. Reduce heat to low and simmer uncovered.
4. In a separate saute pan over medium heat, melt the butter and add the mushrooms. Saute the mushrooms until the butter is almost absorbed.
5. Add the wine and simmer uncovered for 5 minutes.
6. Add the mushroom mixture (with wine) to the beef mixture and simmer uncovered for 10 minutes.
7. Prepare the mashed potatoes according to directions. Add enough milk so they are spreadable.
8. Spread the beef and mushroom mixture in a casserole dish and top with the mashed potatoes.
9. Sprinkle the cheddar cheese over the mashed potatoes and bake uncovered until the cheese is melted.
10. Serve and enjoy.
11. Note: To reheat, cover with aluminum foil and place in a 350 oven for one hour. Those danged mashed potatoes take forever to heat through!
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