Weekend Recipe: Delectable Sheppard’s Pie Topped with Parmesan Cheese

Delectable Sheppard’s Pie Topped with Parmesan Cheese

A twist on a classic dish

 

Prep Time: 30 minutes

• 3 lbs of 90% ground beef
• 2 medium onions
• 3 lbs of russet potatoes
• Sprigs of rosemary
  Chives
• 4 bulbs of garlic
• Parsley
• 2 cup Parmesan cheese
• 2 cans creamed corn
• 1 lb bag frozen peas and carrots
• 1 cup red wine
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1/2 stick butter
  Salt and pepper, or steak seasoning

 

1. Peel dice potatoes place In a pot with garlic bulbs. Cover with cold water and boil for 30 minutes until fork soft. Drain and discard garlic and place in a large bowl.
2. Mash the potatoes with a masher and add 2 tablespoons of butter
3. Add chopped chives, 1 cup Parmesan and season with salt and pepper
4. Melt butter in skillet over medium heat then add onions and cook until translucent
5. Next add ground beef and season with a little salt and pepper, or steak seasoning and cook until brown. Once meat is brown add red wine and until all liquid is absorbed
6. Add the Worcestershire sauce, broth, and rosemary the peas and carrots and simmer for about 5 to 10 minutes
7. Place the beef mixture in the bottom of a baking dish, cover with creamed corn, then cover with mashed potatoes.
8. Top off the dish with the remaining Parmesan cheese and bake  at 350 until the cheese is melted and brown

Enjoy!

Use this recipe as a guide and adjust measurements and ingredients as necessary.

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