Ok, I’m pretending not to notice that it’s 70+ degrees outside this evening because I’m in the mood for some meat-and-potatoes Irish soul food that seems more appropriate for a chillier Fall evening. Oh well. I’ll just crank the AC tonight.
Shepherd’s Pie – it’s what’s for dinner.
Here’s how I make mine:
2 lbs lean ground beef
1/2 c dry red wine
2 T steak sauce
1 T worchestershire sauce
1 bay leaf
1/2 t dried whole marjoram
dash of ground cloves
dash of ground red pepper
salt/pepper to taste
2 onions – diced
2 garlic cloves – finely minced
8 oz frozen peas/carrots
4 oz sliced mushrooms
5 cups cooked mashed potatoes
3 tablespoons grated parmesan cheese
Cook meat in large skillet over medium heat until browned. I use very lean beef, so there’s not much fat, but if there is spoon it off now. Stir next 7 ingredients into pan with browned meat, saute over medium high heat for about 5 mins. Add onion, garlic, mushroom and cook until soft. Add peas/carrots and simmer for a few minutes. Remove bay leaf from skillet and discard. Empty meat mixture into the bottom of a casserole dish. Spread mashed potatoes evenly over top of meat mixture. Sprinkle with parmesan cheese.
Bake at 350 for 20 mins or so, until mixture is thoroughly heated. Makes 6-8 servings, depending on how hungry everyone is.
Sheila365 