567 per serving
- 1 tablespoons olive oil
- 1 teaspoons black pepper
- 1 pounds ground beef
- 1 large onion, diced
- 1 cup frozen peas
- 4 fresh thyme sprigs, finely chopped
- 2 tablespoons flour
- 1 tablespoons butter
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 tablespoons worcestershire sauce
- 1 cup beef stock
- 6 cup mashed potatoes
- 1 egg, beaten
- 1 MSR 7 grated cheese, optional
Preheat oven to 400F.
Saute carrots in the olive oil until tender. Add in the onions and saute for a minute or two and then add the meat. Season with black pepper and thyme. Cook until browned and then drain fat.
Add butter and peas. Sprinkle with flour and stir though. Add tomato paste, wine and Worcestershire sauce. Let this reduce slightly then add the stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
Remove from heat. Grease an oven proof dish with butter and add the sauce. Spoon or pipe the mashed potatoes over top, brush with egg and sprinkle with cheese.
Bake for 20 minutes or until the potato is nice and browned on top. Serve as is or with some crusty bread.