This recipe is easy yet tastes so great! Replace the beef with lamb or turkey if you want something more special.
INGREDIENTS
Servings: 8
Olive oil
1 tbsp.
Black pepper
1 tsp.
Ground beef or lamb
1 lb.
Onion
1, large, finely diced
Large carrots
3-4, finely diced
Frozen peas
1 cup
Fresh thyme
3-4 sprigs, finely chopped
Flour
2 tbsp.
Butter
1 tbsp.
Red wine
1 glass
Tomato paste
2 tbsp.
Worcestershire sauce
2 tbsp.
Chicken stock
1 cup
Mashed potatoes
1 large quantity, about 6 cups
Egg
1, beaten
Parmesan cheese
grated, optional
DIRECTIONS
- Heat the oven to 400° F/200° C/Gas Mark 6.
- Add carrots to a skillet and sauté in olive oil until they start to get tender.
- Add onions, sauté for 1-2 minutes, and add meat. Season with thyme and black pepper.
- Keep cooking until the meat is brown and drain fat. Add frozen peas and butter.
- Add flour, stir well, then add tomato paste, wine, and Worcestershire sauce.
- Cook for about 1 minute, add chicken stock, and let the dish reduce a bit until the gravy is thick. Season to taste and remove from heat.
- Prepare a 9x13 oven proof dish, grease it with butter, and add the sauce.
- Spoon the mash potatoes over top, brush with the egg, and sprinkle with Parmesan cheese.
- Bake for 20 minutes or until the potatoes are brown on the top.
- Serve as it is or with bread to enjoy the sauce.
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