Sometimes it’s the most comforting foods that are the best foods. The kind of stick-to-your-bones foods that warm you on a cold winter day and bring you back to your childhood (although in all fairness, the weather is finally starting to warm up, thank goodness!). Now, I’ll be completely honest, I didn’t grow up eating Shepherd’s Pie. But it’s the flavors of the savory meat, vegetables and creamy mashed potatoes that bring me to this cozy, happy place.
St. Patty’s Day is almost upon us. For me, St Patty’s Day is all about the Corned Beef and Cabbage. While I do intend to eat my fair share of this, I’m trying to focus on simple and quick recipes that don’t require a ton of energy. And this is a meal that only takes around forty minutes (with at least half of that as down time while it bakes).
This has some pretty basic ingredients that most people tend to have on hand. I like the depth that the wine adds to this dish, but if you’re not into alcohol in your food, just sub in more broth. I used a frozen veggie mix of corn, carrots, peas, green beans and lima beans, but you could always used whatever frozen veggies you prefer. This recipe makes a smaller pan, around 8×8 or 9×9. If you need more you can always double the recipe for a 9×13 pan.
Source: The Life Jolie
1 lb. of ground beef
1 onion, diced
2 cloves of garlic, minced
1 1/2 cups of frozen mixed vegetables
3 Tbsp. corn starch
1/2 cup dry red wine
1 can of beef broth
1 1/2 tsp. of salt
1/2 tsp. of pepper
1/4 tsp. of Herbes de Provence
1 tsp Worcestershire sauce
For the Mashed Potatoes:
5 cups of diced potatoes, peeled and boiled until fork tender
4 Tbsp. of butter
1 tsp. of salt
1/4 tsp. of pepper
3/4 tsp. of garlic powder
1/4 cup of milk
Brown the beef over medium heat, breaking it up with a spoon. Once it’s brown, drain the oil and set the meat aside.
Add onion, garlic and mixed vegetables to the pan. Saute for 10 minutes and then sprinkle with corn starch and mix it well.
Add wine, broth, salt, pepper, Herbes de Provence and Worcestershire Sauce and your meat and cook over medium high heat for 10 minutes or until the sauce reduces and thickens a bit.
Mix up all of your mashed potato ingredients (except for the Paprika) until well combined and not lumpy (I use my stand mixer with the whisk attachment because I’m lazy!).
If your pan isn’t oven safe transfer the meat mixture to a pan that is. Carefully cover it with a layer of mashed potatoes. Used a fork to rough up the top a bit and sprinkle lightly with paprika (hold it high so that it distributes evenly). Bake for 20-25 minutes minutes at 350 degrees.
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