Shepherd's Pie

Genius Kitchen (modified)
Prep Time: 
  • 1 tablespoon olive oil
  • 1 teaspoon black pepper
  • 1.5 lb  ground beef or 1 lb lamb
  • 1 large onion, finely diced
  • 2 cups frozen peas, carrots, and corn
  • 3-4 sprigs fresh thyme, finely chopped  (1 tsp dried)
  • 2 tablespoons flour
  • 1 tablespoon butter
  • 1/2 cup red wine
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 cup chicken stock
  • 4 cups mashed potatoes
  • 1 egg, beaten
  • grated parmesan cheese (optional)
  1. Pre-heat oven to 400°F.
  2. Saute onions in the olive oil for a minute or two then add the meat.
  3. Season with black pepper and thyme.
  4. Cook until browned then drain fat.
  5. Add the butter and frozen vegetables.
  6. Sprinkle with flour and stir through.
  7. Add tomato paste, wine and Worcestershire sauce.
  8. Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
  9. Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce.
  10. Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.
  11. Bake for about 20 minutes or until the potato is nice and browned on top.
  12. Serve as is or with some crusty bread to mop up that yummy sauce!