Shepards Pie

My I-wish-I was-Irish husband requested this last week when I was making my menu and since it's only 197 degrees here right now, I figured it would be a good idea to bust out some heavier fall recipes. If I can't will the sun to just back up and leave us alone for a few days, then I will crank down the A/C and pretend it's November.

I found this recipe here, but I've written it below my changes and adjustments.

Olive oil
4 large carrots, finely diced
1 large onion, finely diced
2 lbs ground beef
1 cup frozen peas
1 can corn
2 tbsp dried oregano
3 heaping tbsp flour
2 tbsp butter
1 cup sweet red wine
2 tbsp ketchup
3 tbsp worcestershire sauce
1 1/2 cups beef broth
4 containers of pre-made mashed potatoes, or a large batch of homemade


In a large skillet saute carrots and onions in olive oil until tender. Add ground beef and cook until browned. Drain the fat and return to skillet. Add the oregano, peas and butter, stir until incorporated. Sprinkle in the flour and mix well. Add the wine, ketchup, worcestershire sauce and beef broth and simmer until warmed through and the gravy has thickened. Depending on how much flour you use, you may have to add more broth.

Grease a 9x13 pan and pour beef mixture in. Spoon warmed mashed potatoes over the top and bake in a 350 degree oven for 15-20 minutes.