Shepherd's Pie

Shepherd's Pie

Ingredients

  • 1-1/2 lbs Yukon Gold potatoes, peeled, diced
  • 3/4 cup chicken broth
  • 1 lb 95% lean ground beef
  • 1 tsp oil
  • 2 cloves garlic, diced
  • 10 oz frozen mixed vegetables
  • 1 tsp Worcestershire sauce
  • 2 tsp tomato paste
  • 1 tsp chopped rosemary leaves
  • 1/2 tsp Salt and Pepper
  • 2 tbsp sour cream
  • 1 medium onion, diced
  • 2 tbsp flour
  • 1 cup beef broth
  • 1 tsp chopped thyme leaves
  • Paprika

Directions

Boil potatoes in a medium pot of salted water until cooked and soft. Drain and mash with chicken broth, sour cream, 1/2 tsp salt and pepper, set aside. Preheat oven to 400°F. In a large sauté pan brown meat over medium high heat, breaking the meat up with a wooden spoon as it cooks. Season with 1/2 tsp salt and pepper to taste. When cooked, set aside on a plate. Add the oil, onion, garlic, and sauté on medium heat about 6 to 8 minutes, until the vegetables are tender. Add the flour, frozen vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, cooked meat and mix well. Simmer on low about 8-10 minutes. Spread the meat on the bottom of casserole dish. Top with mashed potatoes and sprinkle with paprika. Bake 20 to 25 minutes, then place under the broiler 1 to 2 minutes until the potatoes turn golden. Remove from oven and let it cool 5 minutes before serving.

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Paso Robles, CA 93446
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