Shephard’s Pie with Mushroom Onion Gravy

Directions

1. Preheat oven to 375 degrees.

Mashed Potatoes

1. In a large pan, add potatoes and garlic and add with enough water to cover the potatoes. Add salt and bring to a boil over high heat. Reduce heat to medium and cook until potatoes are fork tender - about 15 minutes. Drain potatoes and return to pot and mash with 3 T of butter and heavy cream. Season with salt and pepper. Set aside

Meat Filling

1. In a large pan on medium heat, combine 1 T. Butter and 1 T oil. When butter has melted, add beef, Worcestershire sauce, cayenne pepper and salt and pepper to taste. Cook until meat is browned.

2. Stir in tomato paste and saute for a few minutes. Add beef broth and bring to a simmer. Remove this mixture to a bowl.

3. In the same pan, add remaining butter and oil and saute onions until tender, add bell pepper, zucchini and carrots and peas. Cook for 10 minutes until tender. Remove from heat.

4. Mix meat mixture and vegetables in a bowl.

To Assemble

1. In a 9x12 baking dish or cast iron pan, pour the meat mixture into the pan, pressing down to pack in then sprinkle with cheese. Spread mashed potatoes on top and with the back of a spoon form decorative peaks and valleys. Sprinkle top of potatoes with paprika.

2. Bake for 30 minutes or until edges on potatoes turn golden brown. Serve with mushroom onion gravy.

Mushroom Onion Gravy

1. In a medium saucepan over medium heat, saute onions and mushrooms in oil until tender and mushrooms release their moisture, about 5 minutes. Add flour and stir to evenly coat. Slowly whisk in beef broth and wine. Simmer until thickened and season with salt and pepper.