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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.
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
- 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.
- 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.
- Prepare crust. Preheat oven to 375. Prepare mashed potatoes as per package instructions.
- Place mixture in a baking dish. Cover with mashed potatoes. Bake for 40-45 minutes. until golden brown and crispy.