SHEPARD'S PIE - REVISITED & BETTER!

Rick's Shepard's Pie

Ingredients

• 1 Lb. Ground Beef

• 1 Onion, peeled and diced large

• 3 Carrots, peeled and sliced 1/4"

• 3 Celery Stalks, sliced 1/4"

• 4-6 Mushrooms, remove stems and slice

• 1 tsp. Fresh Ground Pepper

• 1 tsp. Coarse Salt

• 1/2 tsp. each: Ground Cumin, Rubbed Sage, Thyme, Garlic Powder

• 1/2 Cup Wylers Beef Broth

• 1/3 Cup Pinot Noir

• 1 Tbsp. Butter

• 1 Tbsp. Extra Virgin Olive Oil

Mashed Potato Ingredients

• 2 Lb. Russet Potatoes, peeled and cut to chunks

• 1 Tbsp. Salt

• 3 Tbsp. Melted Butter

• 3 Oz. Milk

• 1/2 Cup x 2 Shredded Cheddar Jack Cheese Mix

In large skillet on medium high heat, melt butter, then add EVOO, ground beef and sprinkle with salt & pepper. Cook until just starting to brown.

Then add onion, carrot and celery. Stir to mix in with beef. Cook for 5-6 minutes on medium heat until veggies start to soften.

Add mushrooms, beef broth, wine and spices. Turn heat to low and simmer for 5 minute to blend the flavors. Stir a couple of times.

Pour into a 13x9" casserole dish and top with mashed potatoes.

Potato Topping Instructions

Place potatoes in large pot, add water to cover by 2", and bring to a full boil. Then add salt and reduce to low boil for 12-15 minutes until potatoes are fork tender.

Drain in a colander and return to pot. Start to mash, then pour in melted butter and milk. Continue mashing until smooth texture.

Add 1/2 cup shredded cheese and mix in.

Spoon potatoes over top of ground beef and veggies in an even topping.

Add shredded cheese in a light coating over the top of potatoes.

Place casserole dish in 350 degree preheated oven for 10-12 minutes to heat through, and melt the cheese over the potatoes.

Remove from oven, cut into squares and serve using a spatula.

Enjoy the warm & savory taste!