Shepherd's Pie Bourguignon

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The wine in this recipe gives a fuller flavour to this perennial favourite.

Difficulty: Easy - for beginners
Serves:

Preparation time:
Cooking time:

Dietary guidance: n 

Tags: main · beef · ground · casserole · potatoes ·

Ingredients

1 tsp chopped thyme
1 tsp chopped rosemary
1 carrot, diced
1 onion, diced
1 stalk celery, diced
1/2 c sweet green peas (fresh or frozen)
2 cloves minced garlic
1 c red wine
2 1/2 lb ground beef
2 c beef stock
3 tsp tomato paste
1/2 lb Idaho potatoes (3 - 4 large)
4 tbsp salted butter
(diced at room temperature)
2 c milk
Salt and pepper, to taste

Method

Prepare the filling, brown ground beef seasoned with salt and pepper in a heavy-bottomed saucepan on high heat. Scoop off excess fat after browning. Add carrots, onions, celery and peas, and cook down until onions are opaque. Add tomato paste and cook for 2 to 3 minutes. Add red wine; reduce for approximately 7 minutes (ensuring sweetness), then add beef stock and herbs. Cover and cook in 450-degree oven for 1 1/2 hours.

To prepare topping, peel potatoes and place in pot of rapidly boiling salted water. When potatoes are fork-tender, remove from pot and wait until steam stops escaping. Begin mashing, using either a blender or a potato masher. Add diced butter and milk, and mix until creamy. Add salt and pepper to taste. When potatoes are a creamy consistency, add to top of shepherd's pie filling. Put under a 400-degree broiler until light brown.

To prevent the mashed potatoes from becoming gooey and glutinous, make sure you add enough butter and milk. If you skimp on either of these ingredients, the starch in the potatoes will overtake the dish.

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