Shepherd's Bourguignon

• 2 lbs lean ground beef
• 1 large white onion
• 4 garlic cloves
• 14 ounces chopped tomatoes
• 1 cup red wine
• 14 cup beef stock
• 12 cup heavy cream
• 1 cup peas
• 1 12 lbs gold potatoes
• 1 cup milk
• 2 tablespoons olive oil
• 2 tablespoons finely chopped parsley
• 2 tablespoons butter
• 2 egg yolks
• salt and pepper

1. preheat oven to 375.
2. heat 1 tablespoon olive oil and brown onions in a large non stick skillet.
3. bring a large pot of water to boil.
4. mince garlic and add to pan.
5. add ground beef and cook until browned.
6. peal potatoes and boil until fully cooked.
7. add tomatoes, red wine, and beef broth to the ground beef and simmer on low for 10 minutes.
8. add cream to the ground beef and simmer on low additional 5 minutes.
9. remove the pan from heat and stir in peas.
10. drain potatoes once fully cooked (a fork should go in and out easily).
11. run potatoes through a potato ricer or mash using potato masher.
12. melt butter and add to potatoes with parsley, olive oil, milk, and egg yolks.
13. whip potatoes together until smooth and all ingredients are well combined.
14. oil a large baking pan and add beef mixture.
15. top with potatoes and smooth out.
16. bake for 35 to 45 minutes or until potatoes are golden browned.

lean ground beef, white onion, garlic, tomatoes, red wine, beef stock, heavy cream, peas, gold potatoes, milk, olive oil, parsley, butter, egg yolks, salt

Taken from www.food.com/recipe/shepherds-bourguignon-519471 (may not work)