We have enough left over real mashed taters and I think I can find a pie crust or 2. Think I'll pick up some lamb on the way home.
1 tablespoon olive oil
1 teaspoon black pepper
1 lb ground beef or 1 lb lamb
1 large onion, finely diced
3 -4 large carrots, finely diced
1 cup frozen peas
3 -4 sprigs fresh thyme, finely chopped
2 tablespoons flour
1 tablespoon butter
1 glass red wine
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 cup stock
1 large quantity mashed potatoes (estimating 1L or 6 cups, fresh or leftover)
1 egg, beaten
grated parmesan cheese (optional)
Directions:
1 Pre-heat oven to 200C/400°F.
2 Saute carrots in the olive oil until starting to get tender.
3 Add in the onions and saute for a minute or two then add the meat.
4 Season with black pepper and thyme.
5 Cook until browned then drain fat.
6 Add the butter and peas.
7 Sprinkle with flour and stir through.
8 Add tomato paste, wine and Worcestershire sauce.
9 Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
10 Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce.
11 Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.
12 Bake for about 20 minutes or until the potato is nice and browned on top.
13 Serve as is or with some crusty bread to mop up that yummy sauce!
Forget the 9x13, I'll par-bake the crusts then fill, top with taters and bake.
