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.
Red Wine Shepherd’s Pie
Ingredients
- 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
Instructions
- 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.
No Comments