Shepherd’s Pie with Potato Crust

Don’t you just love a hearty meal on a wintery night?  This meal that my sweetheart made hit the spot on a night with snow falling in gusts. Shepherd’s Pie with Potato Crust is an excellent meal with flavours that are well blended.

Ingredients

1 1/2 lbs lean ground beef
2 tbsp. vegetable oil

1 cup dry red wine
1 small can tomato paste

3 tbsp. butter
1 1/2 cup chopped onion
3 cups mixed vegetables
3 minced garlic cloves
3 tbsp. all-purpose flour
2 cups beef broth
1 tbsp. worchestershire sauce
1 tsp rosemary
1 tsp thyme leaves
2 1/2 tsp sea salt
1 tsp ground black pepper

1 package instant potato flakes

Directions:

1. Prepare filling: Cook ground beef in hot oil in a large skillet over medium-high heat, stirring occasionally, 8 minutes or until crumbled and no longer pink.  Add wine and tomato paste, and cook, stirring occasionally, 4-5 minutes or until wine is completely evaporated.  Remove mixture from skillet.  Wipe skillet clean.
2. Melt butter in skillet over medium-high heat.  Add onion and carrots, and saute 4-5 minutes or until slightly browned and tender.  Add garlic, and cook, stirring constantly, 30 seconds.  Stir in flour and cook, stirring constantly, 1 minute. Stir in broth, and bring to a boil, stirring constantly.  Reduce heat to medium, stir in Worcestershire sauce and next 4 ingredients.  Simmer 10 minutes or until thickened.  Stir in beef mixture. Remove from heat.
3. Prepare crust.   Preheat oven to 375.  Prepare mashed potatoes as per package instructions.   
4. Place mixture in a baking dish.  Cover with mashed potatoes. Bake for 40-45 minutes. until golden brown and crispy.