Shepherd’S Pie

• 4 whole Large Potatoes, Peeled And Cubed
• 1 Tablespoon Butter
• Salt And Pepper, to taste
• 1/2 cups Cheddar Cheese, Shredded And Divided
• 2 Tablespoons Olive Oil
• 1 whole Onion, Chopped
• 5 whole Carrots, Chopped
• 1/2 pints Baby Bella Mushrooms, Chopped
• 1 pound Lean Ground Beef
• 2 Tablespoons All-purpose Flour
• 1 Tablespoon Worcestershire Sauce
• 1/4 cups Red Wine
• 1/2 cups Beef Broth
• 1 cup Frozen Baby Peas

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain off the water and mash the potatoes. Mix in butter salt and pepper to taste, and 1/4 cup shredded cheese. Set aside.
2. Heat oil in a large frying pan over medium heat. Add onion, carrots and mushrooms and cook until tender. Add ground beef and cook until well browned. Stir in flour and cook 1 minute. Add Worcestershire sauce, wine and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes. Toss in peas and mix well.
3. Preheat oven to 350 F.
4. Spread the ground beef into an even layer on the bottom of a 2-quart casserole dish. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
5. Bake in the preheated oven for 20 minutes, or until golden brown.

potatoes, butter, salt, cheddar cheese, olive oil, onion, carrots, bella mushrooms, ground beef, allpurpose, worcestershire sauce, ubc, beef broth

Taken from tastykitchen.com/recipes/drinks/shepherde28099s-pie-22/ (may not work)