Scrumptious (and Simple) Shepherd's Pie
Leftover mashed potatoes (At least a cup for the top)
1 lb. ground beef (use 1/2 lb of lamb if you can get)
1 tablespoon Olive Oil
1 onion, diced
3 cloves of garlic minced
2 cups of frozen peas and carrots
1/2 tsp of cinnamon and 1/2 tsp allspice
1/3 cup red wine
1/3 cup beef broth mixed with 1 1/2 tsp cornstarch to thicken
1 tablespoon of tomato paste (to add richness and thicken the sauce)
1 Tsp Salt & 1/2 tsp Pepper
Saute the Onion and garlic in oil a non stick (or cast iron) pan.
Add the meat and sauté until browned.
Add spices, tomato paste, wine and broth (with cornstarch) to meat mixture.
Defrost frozen vegetables in the microwave add a tablespoon butter, then cook for 2 minutes on high.
Cook meat mixture for about 10 minutes on medium flame until sauce thickens.
Once done, place 1/2 the cooked meat on the bottom of an ovenproof casserole, add the vegetables as the second layer, then another layer of meat, and top with mashed potatoes.
Dot the top of the potatoes with butter and breadcrumbs and bake at 350 for about 15 minutes.
Pairs Well With
Versatile chopped meat, teamed with frozen vegetables and leftover mashed potatoes!! YUM - create this one pot casserole dish and they'll be requesting as a "Must have" dish!
Great for a cold day - serve with a salad and loaf of bread and you are good to go!