Shepherd's Pie

• 3-4 large carrots, finely diced (you can use canned carrots)
• 1 tablespoon Olive Oil
• 1 large onion
• 1 lb ground beef
• 1 tsp black pepper
• 3-4 sprigs of fresh thyme, finely chopped
• 1 Tbsp butter
• 1 cup of frozen peas
• 1 can of corn
• 1 can of green beans
• 2 Tbsp flour, sifted
• 2 Tbsp tomato paste
• 1 glass of red wine (I like to use Merlot)
• 2 Tbsp Worcestershire Sauce
• 1 cup beef stock (I prefer beef but you can use chicken if you like)
• About 6 cups mashed potatoes, fresh or leftovers.
• 1 egg, beaten
• Parmesan Cheese, grated or shredded

• Preheat oven to 400°.
• Sauté carrots in olive oil until tender.
• Add onions, sauté for 2 minutes.
• Add meat, pepper and thyme and cook until brown, drain.
• Add butter, peas, corn, and green beans.
• Sift flour over meat and stir thoroughly.
• Add tomato paste, wine, and Worcestershire sauce.
• Let this reduce slightly then add the beef (or chicken) stock.
• Allow to reduce down until you have a thick meaty gravy.
• Season to taste and remove from heat.
• Grease an oven proof dish with butter and add mixture to the dish.
• Spoon or pipe the mashed potatoes over the top.
• Brush with egg and sprinkle with Parmesan cheese.
• Bake for about 20 minutes or until potatoes are browned on top.
• Serve with some garlic bread.