Shepherds Pie Stepped Up

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. 1

   Heat Oven to 350°F.

2. 2

   Cook potatoes in salted water, start from cold.

3. 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. 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. 5

   Add red wine and reduce until it is almost evaporated. 5 – 7 minutes.

6. 6

   Add frozen vegetables and chicken broth, bring to a boil and simmer until the sauce is thick, 7 – 10 minutes.

7. 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. 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. 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. 10

    Enjoy.