Today is the Feast Day of St Patrick. St Patrick is a patron saint of Ireland. He was a Shepherd boy when he was young. He was a Shepherd of Souls (a priest and bishop) when he was man older. Today I am sharing a special recipe that we enjoy immensely. Wonderful flavors! It is a GREAT way to hide veggies from those picky eaters at the house.
Shepherd's Pie With Mushroom Onion Gravy
adapted from: http://www.foodnetwork.com/recipes/sunny-anderson/shepherds-pie-with-mushroom-onion-gravy-recipe/index.html
2 pounds potatoes, washed and peeled (and chunked)
1+ garlic cloves, smashed
1/2 cup cream
2 T oil
1 1/2 pounds ground beef
2 t Worcestershire sauce
1/2 t cayenne pepper
2 T tomato paste
1/2 cup beef stock
1/2 large onion, finely chopped
1 red bell pepper, julienned
2 zucchini, julienned
2 carrots, peeled and grated
1 t paprika
4oz Havarti cheese (I have also used smoked sharp cheddar), grated (I ALWAYS add more)
Preheat oven to 375. In a medium saucepan boil potatoes and garlic (until softened-about 15minutes). Drain and mash together with 3T butter, cream, salt and pepper.
In a large skillet combine 1 T butter and 1 T oil; melt. Add beef, Worcestershire sauce, cayenne, salt and pepper. Brown. Stir in tomato paste; saute slightly to. Add stock; bring to a boil. Season and remove to a bowl. In the SAME pan add remaining butter and oil. Saute onion until almost tender. Add pepper, zucchini, carrots and paprika. Cook until tender-about 10minutes.
To assemble alternate layers of meat, veggies and cheese (ending with cheese). Top with mashed potatoes. Sprinkle with additional paprika if desired. Bake 25minutes. Serve with gravy if desired. (Gravy is very wine-y tasting- it is good though). I prefer it without. I will just saute the onions and mushrooms with other veggies.
Mushroom Onion Gravy
1/2 large onion, chopped
8oz sliced mushrooms
3 T oil
3 T flour
1 cup red wine
2 cups beef stock
In a medium saucepan saute onions and mushrooms in oil (just until mushrooms release moisture) - about 5-7minutes. Add flour; stirring to coat. Slowly whisk in wine and broth. Simmer until thickened. Add salt and pepper to taste.