Riley's Shepard's Pie
Ingredients
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1 1/2 cup beef stock1 1/2 tbsp olive oil2 1/4 tsp salt1 tsp pepper1 tsp onion powder3 cloves garlic3 tbsp flour1 1/2 tbsp tomato paste3/4 cup dry red wine (cab / merlot / pino / sav)1 1/s tsp worchestershire sauce2 1/2 cup frozen veggie (corn / pea / carrot)2/3 cup shredded parmesan2 tbsp butter (melted)
Directions
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make mashed potatoes and set aside (use butter/garlic for richer flavors)pre heat oven to 400Fbrown beef with salt, pepper, onion powderadd garlic and stir 60 secondsadd flour and stir 50 seconds (film will form on pan bottom)add red wine and deglaze panadd broth, tomato paste and worchestershireadd veggie and bring to light boilreduce heat, cover and simmer ~10 mins until sauce thickensIn 13x9 inch pan add half filling then parmesan then rest of fillingtop with potatodrizzle melted butter over potatocover with foilbake @ 400F for ~25-30 mins