Shepherd’s Pie

Directions

• Preheat oven to 350 F
• Heat olive oil in a large saucepan over medium to medium high heat. Add ground beef and cook until crispy brown. Season with salt and pepper.
• Add in grated onion and carrot and mix thoroughly. Add in garlic and cook for a few minutes.
• Start the mashed potatoes by bringing a pot of water with potatoes in it to a boil. Cook until potatoes are just tender enough to stick a fork through (about 20 minutes).
• Add in Worcestershire and tomato puree into the beef mixture and stir until completely combined.
• Add in red wine and fresh rosemary and thyme. Let simmer for a few minutes until the alcohol in the wine is cooked off.
• Add in chicken stock and stir to combine. Add in frozen peas and turn off the heat. Let mixture stand while you make the mashed potatoes.
• Drain the cooked potatoes. Mash the potatoes back in the pot with a heavy hand of salt and pepper added in. Add in butter and milk and mash together until fluffy. Stir in a healthy amount of grated parmesan cheese. Stir in cream cheese or sour cream for extra flavour.
• Line a baking dish with the beef mixture in a thick layer. Top with mashed potatoes and fork the top. Top with more parmesan cheese.
• Bake together for 18-20 minutes. Serve hot with a glass of wine!