It’s all about Worcestershire & wine.
- olive oil
- 3-4 carrots, diced
- 1 large onion, diced
- 1 pound ground beef or lamb
- 1 cup frozen peas (or any peas)
- 1 tablespoon butter (Earth Balance if you’re dairy-free)
- 2 tablespoons flour
- black pepper (to taste)
- 3-4 sprigs fresh thyme, finely diced
- 2 tablespoons tomato paste
- 1 glass red wine (that means 6-8 ounces – drink the rest!)
- 2 tablespoons Worcestershire sauce
- 1 cup chicken broth
- mashed potatoes (an excellent use for left-overs)
- 1 egg, beaten (optional)
- parmesan cheese (optional)
- Sauté carrots in olive oil until soft.
- Add onions and cook for a minute, then add meat and cook until brown. Drain any excess fat from the pan.
- Season with black pepper and thyme. It’s better with fresh thyme, if you’ve got it.
- Add butter and peas – let butter melt.
- Sprinkle flour in and stir it through – this will thicken the gravy.
- Add tomato paste, Worcestershire and wine.
- Let it reduce slightly then add chicken broth. Simmer this and let it reduce down to a gravy that you’re happy with.
- Spray oil a 9×13 baking dish (or use butter or something so it doesn’t stick) and add your meat-sauce.
- Cover with mashed potatoes. You can brush the beaten egg onto the potatoes for a crisp top, and add cheese if you like.
- Bake about 20 minutes in a pre-heated 400-degree oven.
A note about wine:
Any red wine will do, but I also like to drink the stuff sometimes, so I use a big, bold cab. Typically, Josh Cellars Cabernet Sauvignon or 14 Hands cab – they’re not too expensive and they’re good. I’ve also used Bogle’s Phantom and it’s not my favorite in this dish, even though it’s a nice, slightly spicy, red zin blend I enjoy. Also, I can’t always find it.
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