Shepherds Pie Stepped Up

A kicked up version of a classic dish. The red wine adds a great flavour.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• For the Base

• 1 1⁄2 lbs lean ground beef
• 2  tablespoons olive oil
•  kosher salt
•  black pepper
• 1  pinch cayenne pepper (optional)
• 1  small  white onion, finely chopped
• 4  garlic cloves, finely chopped
• 4  tablespoons Worcestershire sauce
• 4  tablespoons tomato paste with garlic
• 1  tablespoon oregano, Dry
• 1  tablespoon basil, Dry
• 1  cup red wine
• 1 1⁄2 cups  frozen vegetables (corn, carrots, beans)
• 1 1⁄4 cups chicken broth

• For the Topping

• 2 1⁄2 lbs white potatoes, peeled and chopped
•  salt, for the potato water
• 1⁄4 cup butter (or more)
• 3  large  egg yolks
• 1⁄4 cup heavy cream
• 1  cup mozzarella cheddar blend cheese, shredded

Directions

1. Heat Oven to 350°F.
2. Cook potatoes in salted water, start from cold.
3. At the same time heat olive oil in a large pan, add beef season with salt, pepper and cayenne over Med-High heat for 3 minutes.
4. Add onion and garlic mix it up a bit, then add Worcestershire sauce, tomato paste, Oregano and Basil and cook for 2 minutes. Stir constantly.
5. Add red wine and reduce until it is almost evaporated. 5 – 7 minutes.
6. Add frozen vegetables and chicken broth, bring to a boil and simmer until the sauce is thick, 7 – 10 minutes.
7. At this point beat the egg yolks gently with the cream, drain the potatoes and mash them with the butter then the cream mixture.
8. Once the beef mixture has reached a good thickness pour into a 9 x 13 pan and spread out evenly. Top with mashed potatoes and lightly cover with the shredded cheese.
9. Cook for 15 minutes at 350. Once it starts bubbling finish it off on a high broil for 5 minutes or until the top is golden brown.
10. Enjoy.