IRISH SHEPHERD'S PIE

The answer is NO.....that means NO I don't EAT THIS!!!!
However, I searched high and low to find what I think is the best and most flavorful recipe for this traditional Irish staple. It has always been labeled the "leftover" dish..which meant a good use for your leftover potatoes.
The best thing about this recipe is that it calls for a "glass" of wine...now is that MY size glass or what?????


Ingredients:

1 tbl olive oil
1 tsp black pepper
1 lb ground beef or lamb
1 large onion diced
3-4 large carrots diced
1 cup frozen peas
3-4 fresh thyme sprigs chopped
2 tbl flour
1 tbl butter
1 glass red wine (LOVE THIS)
2 tbl tomato paste
2 tbl Worcestershire
1 cup chicken stock
6 cups mashed potatoes (fresh or leftover)
1 egg beaten
parmesan cheese

Preheat oven to 400

Saute carrots in the olive oil and then add the onion. When they are getting soft add the meat, pepper and thyme and cook until the meat is brown. Drain the mixture and return to the pan. Add the butter and peas. Sprinkle the mixture with flour and stir to combine, Add the tomato paste, wine and Worcestershire. Reduce until the gravy starts to get thick and add the chicken stock. Season to taste. Pour the mixture in a greased 13 x 9 pan. Spread potatoes on top and brush with egg and sprinkle with parmesan. Bake for 20 minutes until potatoes are nice and brown.

Then I would serve it to guests and pour myself a GLASS of wine!
ENJOY!