New and Improved Shepherd's Pie

This recipe is still a work in progress, but I think I have managed to get the measurements right. It is a little labor intensive, but its well worth it. My girls always love it, as do I.

Shepherd’s Pie


2 Tbsp olive oil
1 large onion, chopped
2 cloves garlic
1.5 lbs ground beef (or 3 cups Master Meat Mix)

2 Tbsp Butter
2 Tbsp Flour
½ - 1 tsp salt
1/8 tsp pepper
½ tsp sugar
3 Tbsp Tomato Paste
1 Tbsp Worcestershire Sauce
1 cup red wine (not cooking wine), or dark beer (Guinness)
2 Cups Beef Stock
16 oz frozen vegetables (carrots, green beans, peas)
¼ tsp red pepper flakes, optional
Cheddar Cheese, for topping
6-7 cups mashed potatoes


Heat olive oil in a large pot (I prefer coated cast iron); add onions and sauté until opaque and golden. Add ground beef and brown; drain grease. Return meat to pan (If using meat mix see note below). Add garlic and sauté for a few more minutes to lightly sauté garlic. Make a well in the meat and drop in the butter. Stir flour into the butter and cook for a few minutes to make a roux. Add tomato paste and cook 2- 3 minutes to develop flavors. Pour in red wine and simmer for 2 minutes. Add stock, Worcestershire sauce, sugar, salt, pepper and red pepper flakes. Bring to a low simmer until thickened (about 10 minutes). Add vegetables and cook for 5 minutes. Remove from heat.

Preheat oven to 400*. Pour meat and vegetable mixture into a 9*13 dish. Cover with prepared mashed potatoes. Sprinkle potatoes with cheddar cheese. Bake uncovered for 30 minutes; just to melt cheese and heat dish.

*If using precooked master meat mix: Heat large pot and add in thawed meat mix, or thaw in pot. Once warm, make a well in the meat. Drop in butter and flour and make roux. Continue with the recipe as directed above.

This dish freezes well.

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