Shepherd's Bourguignon
photo by skwiatk
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 2 lbs lean ground beef
- 1 large white onion
- 4 garlic cloves
- 14 ounces chopped tomatoes
- 1 cup red wine
- 1⁄4 cup beef stock
- 1⁄2 cup heavy cream
- 1 cup peas
- 1 1⁄2 lbs gold potatoes
- 1 cup milk
- 2 tablespoons olive oil
- 2 tablespoons finely chopped parsley
- 2 tablespoons butter
- 2 egg yolks
- salt and pepper
directions
- preheat oven to 375.
- heat 1 tablespoon olive oil and brown onions in a large non stick skillet.
- bring a large pot of water to boil.
- mince garlic and add to pan.
- add ground beef and cook until browned.
- peal potatoes and boil until fully cooked.
- add tomatoes, red wine, and beef broth to the ground beef and simmer on low for 10 minutes.
- add cream to the ground beef and simmer on low additional 5 minutes.
- remove the pan from heat and stir in peas.
- drain potatoes once fully cooked (a fork should go in and out easily).
- run potatoes through a potato ricer or mash using potato masher.
- melt butter and add to potatoes with parsley, olive oil, milk, and egg yolks.
- whip potatoes together until smooth and all ingredients are well combined.
- oil a large baking pan and add beef mixture.
- top with potatoes and smooth out.
- bake for 35 to 45 minutes or until potatoes are golden browned.
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RECIPE SUBMITTED BY
skwiatk
Fitchburg, 89