Name: Shepherd'S Pie
Yield: 4 servings
Ingredients: Meat Layer; 2 T olive oil; 2 2 lbs ground beef; 2 c chopped onions; 8 oz mushrooms, finely chopped; 1 T tomato paste; 3 T chopped thyme; 2 T flour; 2 c chicken broth; 1 c red wine; Vegetable layer; 2 c diced peeled carrots; 2 c frozen green peas, thawed; Potato topping; 2 lbs potatoes, peeled, cut into 3/4 inch pieces; 1 large head cauliflower cored, coarsely chopped; 1/2 c butter, room temperature; 1/4 c whipping cream; 2 1/2 c grated Parmesan cheese

1
Meat Layer
2
Heat 1 T oil in large pot over hi heat. Add ground beef. Saute about 5 mins. Using slotted spoon trans to bowl. Add 1 T oil to pot, then add onions and mushrooms. Saute until soft, about 7 mins. Add tomato paste. Stir 2 mins. Add thyme and flour and stir 1 min. Add broth and wine and bring to boil Reutnr ground beef to pot. Reduce heat. Simmer until mixutre thickens, about 13 mins. Season with salt and pepper.
3
Vegetable Layer
4
Cook carrots in boiling salted water til softened 2 mins. Drain. Transfer to bowl. Add peas. Set aside
5
Potato topping
6
Cook potatoes and cauliflower in large pot of salted water til tender, about 10 mins. Drain, reserving cooking liquid. Trans veg to processor and pure adding 1 1/2 c cooking liquid, until smooth Transfer mixture to bowl. Stir in butter and cream, then 2 c Parmesan. Season with salt and pepper.
7
Preheat oven. Butter 15x10x2 inch glass baking dish. Spread meat mixture in dish. Top with vegetables. Spread potato topping over. Drizzle lightly with oil. Sprinkle with 1/2 c Parmesan.
8
Bake uncovered about 50mins. Sprinkle with parsley and paprika.

Shepherd'S Pie

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