Last night I was going to make a very elaborate dinner but my day took a couple of wrong turns and I didn’t get home in time to do that. I was now left with a pound of defrosted locally grown lean veal and no clue what to make in 45 minutes.
I decided to cop-out and make a quick and delicious Shepherd’s Pie. My family loves this dish and it makes for delicious left-overs, which allows for me to have a cook free day the next day. Well not fully free but at least dinner is set.
PREP TIME: 10 mins
COOK TIME: 35 mins
- 1 lb ground beef or veal or lamb (preferably locally grown/organic)
- 1 large onion, finely diced
- 2 – 3 large organic carrots, finely diced
- 1 cup of organic frozen peas
- 2 tablespoons of flour
- 1 glass of red wine
- 2 tablespoons of tomato paste
- 2 tablespoons of Worcestershire sauce
- 1 cup of organic chicken stock
- 1 tablespoon of grapeseed oil
- 1 tablespoon of black pepper
- 2 teaspoons of salt
- 8 medium potatoes
- 100 grams of butter
- 1/2 cup of milk
- 200 grams of grated cheddar cheese
- Preheat oven to 400°F.
- Peel the potatoes and set them on the oven to boil.
- Use a saucepan to saute the carrots in the grapeseed oil until they start to get tender.
- Add in the onions and saute for a minute or two then add the meat.
- Season with black pepper and salt.
- Cook until browned. If you would prefer for it to be extra lean you can opt to drain the fat before continuing to the next step.
- Add the butter and peas.
- Sprinkle with flour and stir through.
- Add tomato paste, wine and Worcestershire sauce.
- Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
- Remove from heat. Grease an oven proof dish with a teaspoon of butter and add the meat sauce. *I like using my Corningware French White 4-QT Oval Roaster
- Smash the potatoes with the leftover butter and milk. Sprinkle some salt for taste.
- Spoon the mashed potatoes over top.
- Grate the cheddar cheese and sprinkle it over top of the mashed potatoes.
- Bake for about 20 minutes or until the potato is nice and browned on top.
- Let it cool for 20 minutes before serving.
This dish serves 4-6 people comfortably.
I don’t advise this though, as it is so hearty and delicious as is.