I like Sheppard pie, potpie, and cottage pie. Here is a different way to make this flavorful dinner. Knowing I can use leftover mash potatoes for this dish. I make dinner a couple days before with mashed potatoes and make way to many. I save the leftovers for the cottage pie. Enjoy!
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon black pepper
- 1 lb ground beef
- 1 large onion, finely diced
- 1 ½ cups carrots, diced
- 1 cup frozen peas
- 1 teaspoon thyme
- 2 Tablespoons flour
- 1 Tablespoon butter
- 8 ounces red wine
- 2 Tablespoons tomato paste
- 2 Tablespoons Worcestershire sauce
- 1 cup chicken stock
- 6 cups mashed potatoes
Directions
Pre-heat oven to 400°
Heat olive oil or butter in a fry pan and sauté carrots until tender.
Add in the onions and sauté for a minute or two with salt and pepper. Add the meat and season with the pepper and thyme.
Cook until browned then drain fat. Add in the peas. Sprinkle with flour and stir through.
Add the tomato paste, wine and Worcestershire sauce.
Let this reduce slightly then add the chicken stock. Let reduce down until you have thick meaty gravy. Season to taste.
Remove from heat. Grease a 9×13 oven proof dish. Add the meat mixture.
Spoon or pipe the mashed potatoes over top.
Bake the dish for about 20 minutes or until the potato is nice and browned on top.
