California Shepherd’s Pie
Serves 4
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 cup onions, chopped
- 1 tablespoon all purpose flour
- 1 cup canned chopped tomatoes in juice
- 1/2 cup red wine
- 1 cup California Black Ripe Olives, wedged
- 1 cup frozen peas
- 1 teaspoon chopped rosemary
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon ground black pepper
- 1/2 pound parsnips, peeled and cut into chunks
- 1/2 pound Russet potato, peeled and cut into chunks
- 3 tablespoons 2% milk, heated
- 1 tablespoon salted butter
Directions
- Heat oil in a large sauté pan over medium-high heat.
- Add beef and onions and cook for 5-6 minutes, stirring occasionally.
- Stir in flour and continue cooking for another 3-5 minutes until browned.
- Mix in tomatoes and red wine and cook for another 2-3 minutes until slightly thickened, then add 3/4 cup of California Ripe Olives, peas, rosemary, salt and pepper.
- Pour into a deep pie dish and set aside.
- Boil parsnips and potatoes in salted water for about 12-15 minutes until fork tender.
- Drain, then return to pan.
- Mash with a potato masher or fork, then stir in milk, butter and remaining California Ripe Olives.
- Spread mixture on top of meat and bake in a 375°F oven for 40-45 minutes.
