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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I had never had or made shepherds pie but my dh requested it and I came up with this after looking at some recipes online. Ingredients:
1 1/2 lbs ground beef |
1 onion, chopped |
3 -4 carrots, chopped |
1/2 cup red wine |
2 tablespoons flour |
1/2 teaspoon thyme |
1/2 teaspoon paprika |
1/4 teaspoon pepper |
2 tablespoons ketchup |
1 cup chicken stock (or beef stock) |
1 cup frozen peas |
2 lbs potatoes |
2 tablespoons butter |
1/2-1 cup milk |
salt and pepper |
1 egg |
4 ounces cheddar cheese, shredded |
Directions:
1. Boil potatoes in salted water.
2. while potatoes are boiling brown beef with onion and carrot until cooked- drain fat off.
3. add flour, stir well.
4. add wine, thyme, paprika, ketchup, salt and pepper and bring to a boil.
5. add chicken stock and frozen peas, cover and simmer until peas are cooked uncover and cook until it's thick.
6. mash the potatoes with butter, milk, salt and pepper, stir in the egg.
7. pour meat/veggie mixture into a 2.5-3 qt casserole and top with potatoes.
8. sprinkle cheese on top and bake at 400 for 20 minutes.
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