This is a traditional Irish dish and very appropriate to serve on St. Patrick’s Day. In case you don’t know, I am Irish.
4 Large potatoes, peeled and boiled
1 tbsp. grated parmesan
½ yellow onion, chopped fine
3 carrots, chopped fin
1.2 red pepper, chopped fine
2 garlic cloves, chopped fine
2 lb. ground beef (85%)
Rosemary, fresh, chopped
Parsley, fresh, chopped
1 cup red wine
1 cup chicken stock
2 tbsp. tomato paste
Salt and pepper to taste
Mash the potatoes, add butter and milk. Mash until smooth, add more milk if needed. Season with pepper.
In a skillet add olive oil and heat over medium heat. Add carrots and cook for two minutes. Add onion and red pepper, cook for one minutes. Add garlic and cook for 30 seconds, season with salt and pepper. Remove to a bowl.
Add olive oil to the pan if needed and add the ground beef, season with salt and pepper. Cook until the beef is no longer pink. Drain the excess fat. Add back the vegetable. Add wine, stir and simmer. Add tomato paste and chicken stock, stir then heat over medium heat for ten minutes until all the liquid is absorbed. Add the herbs and simmer for five minutes.
Place meat mixture in an oven safe dish. Spoon the potatoes on top and sprinkle the top with parmesan cheese. Put in a 370 oven until the top browns. Let cool before serving.