I made my very first pot pie/Shepherd’s pie this week! And it turned out fabulously*. Filled with vegetables and lean ground beef, delicious mashed potatoes…the whole family was delighted. If the two pie crusts are just too much for you, leave one or both off…no big deal. But it added a nice little treat to a cold and wintery night’s dinner.
Shepherd’s Pot Pie
- 2 pie crusts
- 1 lb ground beef
- 2 tbsp olive oil
- 1/2 large onion, finely chopped
- 3 cloves of garlic, minced
- 2 medium carrots, finely diced
- 3/4 cup of frozen peas
- 1 tbsp oregano
- 1 tbsp Worcestershire sauce
- 1 cup Tomato sauce
- 3-4 medium potatoes, skinned & boiled.
- 3 tbsp butter
- 2/3 cup of cream
- Salt Pepper to taste.
Preheat the oven to 400oF.
Heat olive oil in a deep pan. Toss in the finely diced onion and sautee till it turns soft and translucent. Add the garlic and sautee it with the onions for a couple minutes. Add the diced carrots and frozen green peas to the pan and mix together.
Add the ground beef, spread it well and let it brown on medium-high heat along with all the veggies. Once the meat is browned season the meat well with salt, pepper, the oregano and worcestershire sauce. Stir well. Pour in tomato sauce, mix well and bring to a boil. Lower the heat, cover and let the sauce simmer for 10 minutes or so while you prepare the mashed potatoes.
Peel, cut and boil the potatoes in well salted water. Then drain them and toss them in a mixing bowl. Add the butter, cream and garlic powder while still hot and mash them with a potato masher. Season with salt and pepper.
Prepare pie crusts as directed on package for 2-crust pie using 9-inch glass or metal pie pan. Place one pie crust in pie pan. Spoon the ground beef mix; then spoon the mashed potatoes over the top.
Top with second crust and flute; slit in several places. Bake for 35-40 minutes or until crust is golden brown.
Wine pairing: A nice Ruffino Chianti pairs well with this heavy dish.
Buon appetito! Leah