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Garlic Shepherd's Pie

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Ingredients
  Olive oil 2 Tablespoon
  Onions 2 Medium, chopped
  Garlic 3 Clove (15 gm), finely chopped
  Ground beef/Turkey 2 Pound
  Salt 2 Teaspoon
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Beef

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