This dish takes a bit of work but the result will make your company rave about your cooking. Take the time to brown the beef thoroughly to get the rich flavor and color that will come through in the final result.

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Name: Mediterranean Shepherd's Pie
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 8
Cuisine: Mediterranean
Ingredients: 1/2 pound Stew Beef cut into cubes; 1/2 pound Boneless chicken thighs cut into cubes; 1/2 pound Italian sausage cut into slices; 1/2 teaspoon Salt; 1/2 teaspoon Black pepper; 2 1/2 tablespoon Flour; 3 tablespoon Olive oil; 4 cloves Garlic thinly sliced; 1 Onion chopped; 2 Carrots diced; 2 stalks Celery diced; 1 teaspoon Paprika; 2 teaspoon Thyme; 1 teaspoon Oregano; 2 teaspoon Sage; 2 Bay leaf; 1/2 teaspoon Cinnamon; 1/2 teaspoon Nutmeg; 2 tablespoon Tomato paste; 1 teaspoon Sugar; 1 cup Red wine; 2 1/2 cups Beef Stock; 1 1/2 cup Frozen peas thawed; 2 tablespoon Butter melted; 1/4 cup Pecorino Romano cheese grated; 2 pound Russet potatoes peeled and quartered; 1/3 cup Pecorino Romano cheese grated; 1/4 teaspoon Black pepper; 1/4 cup Cream or milk

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INGREDIENTS

1/2 pound Stew Beef ; cut into cubes
1/2 pound Boneless chicken thighs ; cut into cubes
1/2 pound Italian sausage ; cut into slices
1/2 teaspoon Salt
1/2 teaspoon Black pepper
2 1/2 tablespoon Flour
3 tablespoon Olive oil
4 cloves Garlic ; thinly sliced
1 Onion ; chopped
2 Carrots ; diced
2 stalks Celery ; diced
1 teaspoon Paprika
2 teaspoon Thyme
1 teaspoon Oregano
2 teaspoon Sage
2 Bay leaf
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
2 tablespoon Tomato paste
1 teaspoon Sugar
1 cup Red wine
2 1/2 cups Beef Stock
1 1/2 cup Frozen peas ; thawed
2 tablespoon Butter ; melted
1/4 cup Pecorino Romano cheese ; grated
2 pound Russet potatoes ; peeled and quartered
1/3 cup Pecorino Romano cheese ; grated
1/4 teaspoon Black pepper
1/4 cup Cream or milk

INSTRUCTIONS

This is really three recipes. First is the meat stew, second is Romano mashed potatoes and finally the shepherd?s pie. You prepare the mashed potatoes while the stew is cooking on the stove top.

For the Stew:

Place the beef, chicken and sausage in plate and sprinkle with salt, pepper and flour. Heat the oil in a Dutch oven and brown the meat in batches and set aside. In the same pan saut? the onions, garlic, carrots, celery, paprika, thyme, oregano, sage, bay leaves, cinnamon and nutmeg until the onions are translucent, about 5 minutes. stir in the tomato paste and sugar and cook 1-2 minutes more. Return the meat to the pan along with any accumulated juices. Add the wine to the pan and boil scraping any browned bits from the bottom of the pan, reduce wine by half. Add the beef stock and bring to a boil. Reduce heat and simmer uncovered until beef is tender (30 - 45 minutes). Add the peas and cook an additional 5 minutes.

For the Mashed Potatoes:

Cover potatoes with water and boil until tender. Drain well and return to stove. Cook off any remaining water. Add cheese, pepper and cream to potatoes. Mash well and set aside.

For the Shepherd's Pie:

Preheat the oven to 400 degrees. pour the stew into a 9 x 13 inch baking dish. Drop the mashed potatoes by spoonfuls on top of the stew and gently smooth them out with a spoon or knife. Don't press too hard or you will push the potatoes down into the stew. brush the top of the potatoes with butter and sprinkle with cheese. Bake for 30 minutes until the potatoes are browned and the stew is bubbling. Remove from the oven and let rest 10 minutes before serving.

NOTES

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Mediterranean Shepherd's Pie

1/2 pound Stew Beef cut into cubes
1/2 pound Boneless chicken thighs cut into cubes
1/2 pound Italian sausage cut into slices
1/2 teaspoon Salt
1/2 teaspoon Black pepper
2 1/2 tablespoon Flour
3 tablespoon Olive oil
4 cloves Garlic thinly sliced
1 Onion chopped
2 Carrots diced
2 stalks Celery diced
1 teaspoon Paprika
2 teaspoon Thyme
1 teaspoon Oregano
2 teaspoon Sage
2 Bay leaf
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
2 tablespoon Tomato paste
1 teaspoon Sugar
1 cup Red wine
2 1/2 cups Beef Stock
1 1/2 cup Frozen peas thawed
2 tablespoon Butter melted
1/4 cup Pecorino Romano cheese grated
2 pound Russet potatoes peeled and quartered
1/3 cup Pecorino Romano cheese grated
1/4 teaspoon Black pepper
1/4 cup Cream or milk

This is really three recipes. First is the meat stew, second is Romano mashed potatoes and finally the shepherd?s pie. You prepare the mashed potatoes while the stew is cooking on the stove top.

For the Stew:
Place the beef, chicken and sausage in plate and sprinkle with salt, pepper and flour. Heat the oil in a Dutch oven and brown the meat in batches and set aside. In the same pan saut? the onions, garlic, carrots, celery, paprika, thyme, oregano, sage, bay leaves, cinnamon and nutmeg until the onions are translucent, about 5 minutes. stir in the tomato paste and sugar and cook 1-2 minutes more. Return the meat to the pan along with any accumulated juices. Add the wine to the pan and boil scraping any browned bits from the bottom of the pan, reduce wine by half. Add the beef stock and bring to a boil. Reduce heat and simmer uncovered until beef is tender (30 - 45 minutes). Add the peas and cook an additional 5 minutes.

For the Mashed Potatoes:
Cover potatoes with water and boil until tender. Drain well and return to stove. Cook off any remaining water. Add cheese, pepper and cream to potatoes. Mash well and set aside.

For the Shepherd's Pie:
Preheat the oven to 400 degrees. pour the stew into a 9 x 13 inch baking dish. Drop the mashed potatoes by spoonfuls on top of the stew and gently smooth them out with a spoon or knife. Don't press too hard or you will push the potatoes down into the stew. brush the top of the potatoes with butter and sprinkle with cheese. Bake for 30 minutes until the potatoes are browned and the stew is bubbling. Remove from the oven and let rest 10 minutes before serving.

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Nutrition

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Serving Size: 1 Serving (652g)
Recipe Makes: 8 Servings

Calories: 533
Calories from Fat: 208 (39%)

Amt Per Serving		% DV

	Total Fat 23.1g	31 %
	Saturated Fat 9.7g	49 %
	Monounsaturated Fat 9.4g
	Polyunsanturated Fat 2.1g
Cholesterol 81.1mg		25 %
Sodium 1048.7mg		36 %
Potassium 1697.2mg		45 %
Total Carbohydrate 41.8g		12 %
	Dietary Fiber 5.4g	22 %
	Sugars, other 36.4g
Protein 29g		41 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 533

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