As soon as there’s the slightest chill in the air, I make myself this heart-warming, easy shepherd’s pie with red wine. It’s the perfect Fall or Winter dinner party meal.
You can make it up to 3 days ahead, and simply heat it up when your guests arrive!
I like to mix beef with lamb for this dish. I find that when it’s all lamb, it’s a bit too gamey, and when it’s all beef, it could use a little more flavor.
Together, they create a complex meaty flavor and texture. My favorite sides for this dish are spring greens with an apple cider vinegar and olive oil dressing and roasted brussels sprouts.
I served this for my annual St. Patricks Day dinner party. It’s so deliciously traditional, and perfect for a chilly March evening.
Stay cozy, and if you try this recipe or any of my tasty drinks or treats, make sure to take a picture and tag me on Instagram! I love to see your creations! And don’t forget to follow me on Pinterest for more loveliness, too.
This recipe is a perfect Fall or Winter dinner party meal. You can make it up to 3 days ahead and simply heat it up when your guests arrive!
You’ll require a large pot, large/ deep skillet and an 8x8” pyrex baking dish for this recipe.
- 4 tbsp. olive oil
- 1 tsp. black pepper
- 1 tsp. garlic powder
- ½ tsp. salt
- ½ pound ground beef
- ½ pound ground lam b
- 1 large red onion - diced
- 1 large carrots - diced
- 3 portobello mushroom caps - chopped
- 1 cup frozen peas
- 3-4 sprigs of fresh thyme
- 2 tbsp. flour
- 1 cup full bodied red wine
- 1 tbsp. tomato paste
- 3 tbsp. Worcestershire sauce
- 1 cup beef stock
- 4-6 large - peeled yukon potatoes
- 1 egg - beaten
- ½ cup heavy cream
- 2 tbsp. butter
- ½ cup grated Irish cheese
Start boiling water for potatoes. Once boiling, add potatoes. Keep an eye on them, and mash them once their ready. About 10-15 minutes after being added to the water.
In large skillet, sauté diced carrots in the olive oil until tender.
Add the onions and sauté till lightly brown.
Remove onions and carrots, add 2 tablespoons of olive oil, and cook mushrooms till brown, then remove from pan.
Add the meat, cook until brown. Season with black pepper, salt, garlic powder and fresh thyme. Add back the cooked vegetables, butter and peas, then sprinkle with flour and stir.
Add wine, beef stock, tomato paste and Worcester sauce.
Preheat oven to 400 degrees
Reduce meat and veggies till thick, stir occasionally, remove from heat.
Grease Pyrex dish with butter
Mash cup of grated cheese and cream into potatoes until they are very smooth.
Pour meat and veggies into pyrex, pipe on potatoes. Brush potatoes with beaten egg and sprinkle cheese on top
Bake for 20 minutes, until potatoes are golden, deliciously browned.
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