This recipe is brought to us by Mike and Peggy's son Quentin. Quentin caught the cooking gene from his mother and loves to be in the kitchen. He whipped up this shepherds pie recipe from his imagination and boy is it good!
Ingredients:
12 oz ground beef (85-90% lean)
Ingredients:
12 oz ground beef (85-90% lean)
1/2 bag frozen peas
1/2 large onion, diced
1 package of good brown gravy mix
1 cup of water
1/2 cup red wine
3-4 pounds of potatoes
Fresh rosemary
1-3 bay leaves
and dried thyme
Rosemary mashed potatoes:
Boil and mash 3-4 pounds of potatoes. Add 1/2 stick of butter and about a cup of milk. You want to make these potatoes slightly on the wet side so add however much more milk you need to. Add 1 tbs finely diced fresh rosemary and salt and pepper to taste.
Filling:
Add 3 tbs of olive oil to a hot pan. Add 1/2 of a diced onion and cook for a few minutes until soft. Add ground beef and brown thoroughly Add red wine and reduce for a few minutes and then add the water and gravy mix. Add the bay leaves and thyme and bring to a simmer. Simmer down until gravy has thickened a bit. You can strain any extra grease off the top of the meat if needed. Cover the meat mixture with your frozen peas. Then cover your peas with your mashed potato mixture.
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Bake at 350 for 20 minutes. Turn oven to broil and broil for 3 minutes to add a little golden color on top.
This delicious dish should serve 4-5 people. Not only is this savory and hearty, but even little ones love it!