Shepards Pie

Meat Layer

3 Tablespoons olive oil

1 1/2 pounds ground beef

1 large onion (minced)

3 carrots (finely chopped)

2 celery sticks (finely chopped)

2 garlic cloves (minced)

3 tablespoons flour

2 tablespoons tomato paste

1 cup red wine

2 cups beef stock

4 tablespoons Worcestershire sauce

1/2 teaspoon ground thyme

1 bay leaf

1 cup canned corn (optional)

salt and pepper

Mashed Potatoes

5-6 potatoes chopped

3/4-1 cup heated milk

5-6 tablespoons butter

1/2 cup extra sharp grated cheddar cheese

1/2 cup grated parmesan cheese

2 tablespoons sour cream

salt and pepper

Heat 1 tablespoon olive oil in large saucepan and fry ground meat until browned. Set aside. Put rest of oil into pan, add onion, carrot, and celery and saute on medium heat until soft, about 20 minutes. Add garlic, flour and tomato paste, raise heat till simmering, then return browned ground beef to pan. Add wine and boil to reduce liquid slightly before adding beef stock, Worcestershire sauce, thyme and bay leaf. Bring to a simmer and cook uncovered for about 35 minutes until gravy is reduced thick and coating beef. Add corn at this point if desired. Remove bay leaf. Add salt and pepper to taste. Let cool.

Meanwhile make mashed potatoes. In a large saucepan, cover potatoes in salted cold water, bring to boil and simmer until tender. Drain, mash potatoes, add butter, milk, cheese, sour cream and season to taste with salt and pepper.

Spoon cooled meat mixture into ovenproof dish or dishes depending on size you prefer. Spoon mashed potatoes over meat mixture. Cook in oven at 375 degrees for about 20-30 minutes until top is golden brown. You can also brown top under broiler. Enjoy!!

P.S. This is a great make ahead meal, in fact this taste better the next day!