Shepherd's Pie Print Email

2 1/2 pounds lean ground beef, lamb or bison
olive oil, as needed
1 onion, diced
1 green pepper, diced
1/2 cup corn kernels, fresh or frozen
1/2 cup peas, fresh or frozen
1/2 cup roasted red peppers, chopped
2 medium diced tomatoes
.5 - 1 bottle Steak Sauce* (preferably British HP Sauce or Brown Sauce)
1-2 tsp Tony's Steak and Roast Seasoning, or your favorite
More Than Gourmet Red Wine Reduction Sauce (optional)
4 cups Tony's Mashed Potatoes (warmed)
1 cup grated English cheddar (optional)

Preheat the oven to 350 degrees F.

Cook ground beef in a skillet with a drizzle of oil until well done. Drain fat if necessary and remove to paper towels, placing the skillet back on the stove. Refresh pan with a drizzle of oil and sauté onion and green pepper until tender and lightly browned, add corn, peas and roasted peppers and saute until heated through.**

Mix veggies with beef, add tomatoes, then taste and adjust with steak sauce and Tony's Steak and Roast Seasoning (or your favorite seasoning blend) - if a wetter filling is desired, add a little (or a lot) of More Than Gourmet's Red Wine Sauce*. (Note - this would be a great time to blend in a little Taste No5 Umami Paste! - notes at:

Spoon into individual oven-safe ceramic dishes, or a large pie pan. Cover with warm mashed potatoes (spoon over; or warm, transfer to a pastry bag with a tip and pipe on decoratively), if desired, sprinkle with a nice English Cheddar Cheese (or blend cheese into the potatoes - optional). Roast on a lined pan in the top of a 350° oven until bubbling hot and browned (convection fan can be used to increase browning, as desired). Serves about 6.

Chef's Notes: *Steak sauce can be a bit bold for some, especially kids - add a little at a time, taste and adjust. The More Than Gourmet Red Wine Reduction sauce is brilliant! It's like a delicious, thick wine gravy you just pour in - many folks would prefer the Wine Sauce with just a hint of steak sauce for flavor. Taste and adjust, it's your supper!

** Chopped leftover veggies or a frozen vegetable medley can be used to simplify the recipe.

– Chef Mick (Michaelangelo) Rosacci, -

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