Saturday, June 5, 2010

Shepherds Pie

2 T Olive Oil
2 lbs ground meat
2 large onions, chopped
4 large carrots, chopped
2 T Worcestershire Sauce
12 oz tomato paste
18 oz red wine
2 cans peas
20 oz chicken stock
1/2 cup corn starch
1/2 cup water

For Mashed Potato Topping

4 lbs potato's peeled and diced
Pot boiling water
4 egg yolks
12  oz shredded cheddar cheese

Pre Heat Oven to 350

Heat oil in large frying pan.

Add ground beef, saute until done then drain.

Add onions, carrots, Worcestershire Sauce, tomato paste and red wine.

Cook and reduce, about 45 min to 1 hour on low.

Add chicken stock, bring to a boil.

Return beef to pan.

Add peas, drained, can water discarded.

Add 1/2 cup corn starch mixed in 1/2 cup water, simmer until thick.

Pour into large pan and move onto potatoes. Easy clean up use foil 13 1/4x95/8x2 3/4 foil pan.

Potatoes: (can do while cooking the beef mixture)

Boil until fork tender, drain.

Pour back in pot, place on low heat and let simmer to dry out, about 3 minutes.

Place in mixing bowl with 4 egg yolks and mix well, scrape bowl down and mix until no lumps.

Add cheese, and mix well.

When done spoon over beef mixture and bake for about 30 minutes.


This also freezes well, prepared. Wrap tin foil pan well with foil and freeze.
De Frost in refrigerator and re heat at 350 for 60 minutes covered. Remove foil and continue for 30 minutes.


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