Garlic Shepherd's Pie
|Olive oil||2 Tablespoon|
|Onions||2 Medium, chopped|
|Garlic||3 Clove (15 gm), finely chopped|
|Ground beef/Turkey||2 Pound|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Frozen peas and carrots/Mixed vegetables||20 Ounce (2 packages, 10 ounces each)|
|Canned beans||15 Ounce (1 can pink or black variety, with liquid included)|
|Worcestershire sauce||1 Tablespoon|
|Red wine||1⁄4 Cup (4 tbs)|
|Peeled potatoes||2 Pound, cut in 1 inch chunks|
|Peeled parsnips/Another pound potatoes||1 Pound, cut into pieces|
|Butter||4 Ounce (1 stick)|
|Milk||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
1. Heat olive oil in a large skillet over medium-high heat. Cook onions in oil until translucent, about 5 minutes. Add the garlic, ground meat, salt, and pepper. Cook until the meat is browned, stirring occasionally. Stir in the frozen vegetables, beans, Worcestershire sauce, and red wine. Simmer for about 15 minutes; season to taste.
2. In the meantime, bring the potatoes and parsnips to a boil in a pot with enough water just to cover. Cook until tender, drain thoroughly, and mash with butter and milk. Season well with salt and pepper.
3. Heat oven to 425°. Place meat mixture in a 9- x 13-inch baking dish and spoon the mash on top. Sprinkle top with grated cheese. Bake on top rack for about 30 minutes, until mash is crisp.