RECIPE FROM THE CHEF
Recipe
from the
This is a great winter comfort food dinner recipe that we serve in the restaurant . Most people in the U . S . call this Shepard ’ s Pie . Traditionally Shepard ’ s Pie is made with lamb and Cottage Pie is made with beef . The ground beef and stock can be substituted for lamb if that ’ s what you like . Either way you make it , it ’ s a great “ stick to your ribs ” meal . Enjoy and Stay Safe !
Chef
English Cottage Pie
Directions
Ingredients ( Serves 4 )
• 3 lbs . Ground Beef
• 2 Cups Diced Celery
• 2 Cups Diced Onions
• 2 Cups Diced Carrots
• 1 Pint Cabernet Sauvignon
• 1 Small Can Tomato Paste 12 oz .
• 1 Quart Beef Stock
• 1 Cup Flour
• Olive Oil
• 4 Cups Mashed Potatoes
• 2 Cups Shredded Aged Cheddar Cheese
In a large skillet or shallow kettle brown the ground beef drain the fat and reserve . Sauté the celery , carrots , and onions in a little olive oil until the onions are translucent . Over medium heat add the flour stirring constantly until slightly browned . Add the tomato paste and continue browning for three minutes . Add the red wine and reduce to one third . Add the beef stock and the ground beef and simmer until slightly thick .
Preheat the oven to 450 degrees . Place the beef mixture in a 12 ” by 12 ” baking dish or individual oven serving ware . Top with a 1 ” layer of mashed potatoes and top with the shredded cheddar cheese . Bake until the potatoes and cheese are golden brown .
Kevin Heim Executive Chef
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