Best Hamburg Pie (or Shepherds Pie)
FILLING
1 1/2 lbs lean ground chuck
2 TBL vegetable oil
1 C dry red wine
1 TBL tomato paste
3 TBL butter
1 1/2 C chopped onion
1 1/2 C chopped carrots (optional)
3 garlic cloves, minced
3 TBL flour
2 C beef broth
1 TBL Worcestershire sauce
1 TBL chopped fresh rosemary leaves
1 tsp chopped fresh thyme leaves
2 1/2 tspn kosher salt
1 tspn freshly ground black pepper
1 1/2 cups fresh or frozen English peas
1 Melt butter in Skillet 1 (largest) over medium-high heat, chop and cook onions till transparent in olive oil separately from meat.
2 Separately in skillet 2 cook ground chuck in hot oil in a large skillet over medium-high heat, stirring occasionally, 8 minutes or until crumbled and no longer pink. Drain off grease, wipe skillet clean. Return to pan. Add wine and tomato paste, and cook, stirring occasionally, 4 to 5 minutes or until wine is completely evaporated.
3 Skillet 1 (onion) add garlic, cook, stirring constantly, 30 seconds. Stir in flour, and cook, stirring constantly, 1 minute. Stir in broth, and bring to a boil, stirring constantly. Reduce heat to medium; stir in Worcestershire sauce and next 4 ingredients. Simmer 10 minutes or until thickened.
Stir in beef mixture (skillet 2) add peas (and carrots if added).
Place meat mixture in bottom of greased casserole, preheat oven to 350.
Topping:
Abt 4-6 boiled, peeled and thinly sliced potatoes, fried in butter.
pre-made onion topping (optional)
Top meat mixture with potatoes.
Bake till cooked.
Final 10 minutes place crispy french fried onions on top (optional).
