RECIPES / Entrees
There's a greatness in a stew of chunks of beef suffused with red wine. But, there's another way to translate beef, vegetables & wine. I grew up on really good Shepherd's Pie. This is my grown up version of Ma's recipe - the "house pie" of our farm.
Dove's Roost Cottage Pie
ground beef - 1 to 1 1/4 pounds
2 - 3 T olive oil
1 large onion sliced paper thin, then minced
2 - 3 cloves of garlic, slivered or minced
1 carrot, finely grated
1/2 lb sliced mushrooms
1 c corn kernels (frozen is fine)
2 T flour
1 T tomato paste
1 c good red wine
1 1/2 c chicken broth
1 1/2 T worcestershire sauce


1 1/4 lbs baking potatoes
1/2 stick butter
1/2 and 1/2
grated parmesan cheese
2 egg yolks
Heat a large skillet over medium to medium high heat. Add a couple T olive oil and the ground beef. Brown the meat. Don't break it into teeny tiny pieces and stir it to death. Let it get good and brown, then chunk it up with a spatula, turn it, and let it brown on the other side. Season the meat with salt and pepper, and move it to a bowl.

Add a little more oil to the pan (seems our ground beef has no fat, so I add a couple more T). Lower the heat a little.

Add onion, garlic, carrot, and mushroom to the skillet. Go ahead and stir this nice mess. You want to cook the veggies for 5-10 min - til they are done - done, meaning golden, tender, and luscious.

Add flour and tomato paste and stir it around a little. It will stick to the bottom of the pan. Don't worry about it.

Add wine and stir like mad. This will deglaze the pan and you will not believe what happens! After about 30 seconds, you will be stirring a thick, wine colored, most aromatic gravy. Turn the heat down again, and let this simmer for a bit. It will reduce and thicken. Don't let it burn, though. So, your first time through, you might spend a little time stirring and watching the pot.

Add the chicken broth, worcestershire, and herbs. Stir stir stir.

Add the meat to the skillet.

When it comes back to bubbling, turn the heat to low and let it simmer for 20 minutes or so. Stir in the frozen corn.

While the meaty stuff is simmering, make the potatoes, and preheat the oven to 350.

Boil the potatoes, and drain them. Hey, we're making mashed potatoes!

Add chunks of butter, half and half, 3 or 4 T of grated parm, and mash 'em up. Season with salt & pepper & garlic powder if you so desire. Add 2 egg yolks to the potatoes and beat them in with a fork.

Put it all together.

Scoop the filling into a 2 qt baking dish. Cover with spoonsful of potatoes. Grate a couple T more parmesan on top, and sprinkle with freshly ground pepper.

Bake for 30 minutes. Then broil for a couple minutes. Watch the dish, mine has a tendency to boil over when I broil it for more than 2 minutes.

Servings: 10

Nutritional information per serving

No nutrition information available

Get Cooking! Recipe Contest

Think your recipe has what it takes to win? Let the Cuisinart culinary community be the judge. Enter our Get Cooking! contest and win a "Wake-up Those Taste Buds" Kitchen Collection!

Recipe Box, Pantry & Shopping List

Create a list based on all the ingredients you will need for your favorite recipes. Add ingredients, search recipes and manage your Shopping list. Its convenient, fun and so easy to use!