Shepherd'S Pie

• Meat Layer
• 2 T olive oil
• 2 2 lbs ground beef
• 2 c chopped onions
• 8 oz mushrooms, finely chopped
• 1 T tomato paste
• 3 T chopped thyme
• 2 T flour
• 2 c chicken broth
• 1 c red wine
• Vegetable layer
• 2 c diced peeled carrots
• 2 c frozen green peas, thawed
• Potato topping
• 2 lbs potatoes, peeled, cut into 3/4 inch pieces
• 1 large head cauliflower cored, coarsely chopped
• 1/2 c butter, room temperature
• 1/4 c whipping cream
• 2 1/2 c grated Parmesan cheese

1. Meat Layer
2. Heat 1 T oil in large pot over hi heat. Add ground beef. Saute about 5 mins. Using slotted spoon trans to bowl. Add 1 T oil to pot, then add onions and mushrooms. Saute until soft, about 7 mins. Add tomato paste. Stir 2 mins. Add thyme and flour and stir 1 min. Add broth and wine and bring to boil Reutnr ground beef to pot. Reduce heat. Simmer until mixutre thickens, about 13 mins. Season with salt and pepper.
3. Vegetable Layer
4. Cook carrots in boiling salted water til softened 2 mins. Drain. Transfer to bowl. Add peas. Set aside
5. Potato topping
6. Cook potatoes and cauliflower in large pot of salted water til tender, about 10 mins. Drain, reserving cooking liquid. Trans veg to processor and pure adding 1 1/2 c cooking liquid, until smooth Transfer mixture to bowl. Stir in butter and cream, then 2 c Parmesan. Season with salt and pepper.
7. Preheat oven. Butter 15x10x2 inch glass baking dish. Spread meat mixture in dish. Top with vegetables. Spread potato topping over. Drizzle lightly with oil. Sprinkle with 1/2 c Parmesan.
8. Bake uncovered about 50mins. Sprinkle with parsley and paprika.

layer, olive oil, ground beef, onions, mushrooms, tomato paste, t, t, chicken broth, red wine, vegetable layer, carrots, frozen green peas, topping, potatoes, cauliflower, butter, whipping cream, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/shepherds-pie-50000348 (may not work)