Shepherd’S Pie

14 ingredients
5 steps

Ingredients

  • 4 whole Large Potatoes, Peeled And Cubed
  • 1 Tablespoon Butter
  • Salt And Pepper, to taste
  • 1/2 cups Cheddar Cheese, Shredded And Divided
  • 2 Tablespoons Olive Oil
  • 1 whole Onion, Chopped
  • 5 whole Carrots, Chopped
  • 1/2 pints Baby Bella Mushrooms, Chopped
  • 1 pound Lean Ground Beef
  • 2 Tablespoons All-purpose Flour
  • 1 Tablespoon Worcestershire Sauce
  • 1/4 cups Red Wine
  • 1/2 cups Beef Broth
  • 1 cup Frozen Baby Peas

Directions

  1. 1
    Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain off the water and mash the potatoes. Mix in butter salt and pepper to taste, and 1/4 cup shredded cheese. Set aside.
  2. 2
    Heat oil in a large frying pan over medium heat. Add onion, carrots and mushrooms and cook until tender. Add ground beef and cook until well browned. Stir in flour and cook 1 minute. Add Worcestershire sauce, wine and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes. Toss in peas and mix well.
  3. 3
    Preheat oven to 350 F.
  4. 4
    Spread the ground beef into an even layer on the bottom of a 2-quart casserole dish. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
  5. 5
    Bake in the preheated oven for 20 minutes, or until golden brown.

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