Aunt Pat's Irish Shepard's Pie

 Made this last week and shared it with Liz and Grandma - everyone liked it - well, except Grandpa - he wouldn't try it cause he said he had it once and didn't like it ...


My changes to the recipe are in blue, Pat's are in red .. I'm sure you could vary it many different ways


Ingredients

1 tablespoon olive oil
1 teaspoon black pepper
1 lb ground beef or 1 lb lamb ( I used the triple combo beef/veal/pork)(I used half pork/half beef)
1 large onion, finely diced
3 -4 large carrots, finely diced
1 cup frozen peas
3 -4 sprigs fresh thyme, finely chopped (I also added half as Rosemary)
2 tablespoons flour
1 tablespoon butter
1 glass red wine
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 cup stock
1 large quantity mashed potatoes ( I used 4 large)
1 egg, beaten
grated parmesan cheese (optional)

Directions

Pre-heat oven to 400°F.

Saute carrots in the olive oil until starting to get tender.

Add in the onions and saute for a minute or two then add the meat.

Season with black pepper and thyme.

Cook until browned then drain fat.

Add the butter and peas. (added no butter..not much use of 1tbs)

Sprinkle with flour and stir through. ( I added the flour to a small amount of stock, was
much easier, then added after next step with the rest of the broth)

Add tomato paste, wine and Worcestershire sauce.

Let this reduce slightly then add the chicken stock ( Used Beef Stock, Me too). Allow to reduce
down until you have a thick meaty gravy. Season to your taste.

Remove from heat. Grease an oven proof dish with butter and add the sauce. ( didnt
grease..was fine, Me too)

Spoon or pipe the mashed potatoes over top.

Brush with egg and sprinkle with Parmesan cheese if using. ( didnt use egg or any
cheese..worked fine, used egg, but no cheese either)

Bake for about 20 minutes or until the potato is nice and browned on top.

Serve as is or with some crusty bread to mop up that yummy sauce!