Shepherd’s Pie

By kathya5084

I combined several recipes and substituted Bob Evan's mashed potatoes for convenience. Serve with remaining Cabernet Sauvignon.

Ingredients

• 2 24 ounce containers Bob Evans Potatoes
• 1 egg yolk
• FOR THE MEAT FILLING
• 2 tablespoons olive oil
• 1 cup chopped onion, diced
• 1 cup (2 to 3 carrots), peeled and diced
• 3 cloves garlic, minced
• 2 pounds ground lamb
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 2 tablespoons all-purpose flour
• 1 1/2 tablespoons tomato paste
• 1 cup Cabernet Sauvignon
• 1 cup chicken stock
• 2 tablespoons Worcestershire sauce
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoons fresh thyme, chopped
• 1 cup green peas, fresh or frozen
• 4 tablespoon freshly grated Parmesan cheese (optional)

Details

Servings 12
Preparation time 20mins
Cooking time 90mins

Preparation

Step 1

Heat the oven to 400 degrees F.
Cook potatoes in microwave according to directions. After cooked mix in the egg yolk.
Meanwhile, heat the oil in a large skillet or chef's pan, over medium-high heat until shimmering. Add the onion and carrots and saute just until they begin to take on color, 3 to 4 minutes. Add the garlic and stir to combine. Add the meat, salt and pepper, and cook until browned and cooked through, approximately 3 minutes.
Sprinkle the meat with the flour, toss to coat, and continue to cook for another minute. Add the tomato paste, Worcestershire sauce, rosemary, thyme and cook for 1-2 minutes, stirring constantly.
Pour in the red wine and reduce until almost completely evaporated. Add the chicken stock, bring to a boil then decrease the heat and simmer slowly for 10 to 12 minutes, until the sauce is thickened slightly.
Add the peas to the meat mixture and spread evenly in a 9 by 13 glass baking dish.
Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling over, and smooth the top with a rubber spatula.
Sprinkle the Parmesan and fluff up the mashed potato with a fork to make rough peaks.
If desired, place on a half sheet pan lined with parchment paper on the middle rack of the oven and bake for 25 minutes, or just until the potatoes begin to brown.
Remove and let rest for 15 minutes before serving.