SHEPHERD’S PIE

SHEPHERD’S PIE

 

Preheat oven to 350°F.
Heat in a large pan until hot: to fry:	2 tbsp olive oil 500g ground lean beef or minced lean lamb
Stir in:	½ cup onion, finely grated 1 cup carrot, grated 2 cloves garlic, finely grated 1-2 tbsp Worcestershire sauce 1 tbsp tomato paste 1 tsp thyme ½ tsp rosemary
Pour in and reduce until almost completely evaporated:	1 cup red wine
Add	1¼ cup beef or chicken stock
Bring to a boil and simmer until sauce is thickened.
Meanwhile: cook in boiling salted water until tender:	5 large potatoes, peeled and cut into chunks
Drain potatoes and return briefly to low heat to dry out. Ideally pass through a potato ricer; otherwise, mash potatoes.
Beat in: followed by:	2 egg yolks 2 tbsp parmesan cheese, grated
Transfer the meat and sauce to a large oven proof dish. Using a large spoon, layer the mashed potato generously on top of the meat, starting from the outside and working to the middle. Use a fork to spread and fluff up. Grate extra parmesan over and season. Bake for approximately 20 minutes until bubbling and golden brown.
FoodNotes: 1.      No red wine? Add beef bouillon to tomato soup 50:50 ratio. Add peas to the dish after adding the liquids.
2.      Side Dish:   In a saucepan, bring water to a boil with:	500 g medium sized carrots, peeled, sliced in                                           medallions or sticks rosemary thyme garlic clove
Boil carrots for three minutes or so to soften, drain, pat dry. Sauté with salt and pepper, just until tender.
Toward end of cooking, add:	butter to glaze