I am going to try, "Cheesecake Factory's Shepherd's Pie."
Shepherd’s Pieserves 8, prep 20 min, cook 40 min
- 2 tbsp oil, divided
- 12 oz white mushrooms, sliced thinly
- 8 oz red wine, divided
- 1/2 cup carrots, julienned
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 lb ground lamb or beef
- 3-4 sprigs fresh thyme, minced
- 1 cup frozen peas
- 2 tbsp butter, divided
- 2 tbsp flour
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 cup chicken or beef stock
- 2 medium zucchini, julienned
- salt and pepper, to taste
- 6 cups mashed potatoes (6 medium yellow potatoes, 4 tbsp butter, 1/2 cup cream)
- 1 egg, beaten
- 2 tbsp Parmesan cheese, grated
- If you happen to have left-over mashed potatoes skip to step 2. Boil diced potatoes in salted water until soft, about 30 minutes.
- Pre-heat oven to 400F. Butter a large casserole dish.
- Meanwhile in a large skillet, heat 1 tbsp oil over medium-high heat. Add sliced mushrooms. Saute mushrooms until soft and brown. Add 2 oz red wine to the hot pan, stirring and scraping the pan. Remove mushrooms to a plate.
- Wipe out the pan and add the remaining 1 tbsp of oil, heat to medium.
- Saute carrots until beginning to soften, then add onion and garlic.
- When onions are soft add ground meat and brown, breaking meat into large chunks.
- When meat is browned, season with salt, pepper and thyme. Add mushrooms, peas and 1 tbsp butter.
- Sprinkle mixture with flour and stir. Then add tomato paste, Worcestershire, and remaining 6 oz wine.
- Cook and stir mixture for several minutes. Add stock and simmer until sauce is thick and somewhat reduced.
- Remove from heat and stir in zucchini. Season to taste.
- Pour meat mixture into the prepared casserole.
- Drain and mash potatoes with butter and cream as needed.
- Spoon mashed potatoes over meat and spread and smooth the top. (At this point you can refrigerate or freeze the dish as desired.)
- Brush potatoes with a beaten egg and sprinkle with Parmesan.
- Bake casserole 20-30 minutes or until hot and bubbling and potatoes are browned. Cook time will be longer for a cold dish.
I found this here:
*This recipe called my name right when I saw it!!! Unfortunately, I just had to simplify it!!! Instead of making homemade mashed potatoes, I used loaded instant mashed potatoes and I used cooking red wine instead of a drinking wine. It took longer than 30 minutes and I had to change the bake to broil so it would brown on the top. But all together, I give this dish 4 Yum Yum's! So if you are going to make this, then please give yourself two hours.