Shepherd’s Pie

In honor of my inner Irish (and yes, I am 1/2 Irish), I made shepherd’s pie for dinner tonight. Next time I’ll photograph the whole process. This time you just get the finished item. But let me say it was absolutely delicious – easily the best Shepherd’s pie I’ve made. And super easy and fast on a busy weeknight.

1 lb ground sirloin (or other lean ground beef)
1 large onion, finely diced
3 large carrots, grated
2 cloves garlic, grated
2 tbsp Worcestershire sauce
3 tbsp tomato paste
6 oz red wine
3/4 cup stock (I used beef)
3 large potatoes
1 cup shredded parmesan
1 beaten egg
1/2 cup milk (yes, whole milk)

Put the potatoes on to boil in salted water.

In the meanwhile in a heavy skillet, cook the beef. After about 10 mins, add the carrots, onion, garlic and cook until the grated/diced veg just puree right into the meat. Add the Worcestershire, tomato paste, wine, and stock and let it simmer down for 15 or so more minutes.

While the meat mixture is simmering, mash the potatoes with the milk and beaten egg (temper the egg first with some of the hot potato), and mix in about 1/2 of the grated parmesan.

Put the meat mixture in a casserole dish, top with the potatoes and seal around the edges. Then top with the remaining parmesan cheese.

Bake in a 400 oven for about 20 minutes and then turn up the broiler to high for a further 5-10 minutes (you want the potatoes and cheese to brown, not burn).

Serve with a big green salad. Serves 8 very generous and filling portions.

Nutrition: Cals: 320. Fat: 8.2g. Sodium: 394mg. Carbs: 29.7g. Fiber: 4.5g. Protein: 26.2g (from Calorie Count)