A moo-ving tribute to Moose shepard's pie
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Moose Shepherd's Pie
- 1 pat of butter
- 2 tbsp. minced garlic
- 2 lbs. ground moose
- ¼ cup flour
- ¼ cup tomato paste
- 2 cups broth/stock
- ½ cup red wine
- 2 tbsp. Worcestershire sauce
- 1 tsp. dried thyme
- 2 bay leaves
- 1.5 oz. "More than Gourmet" classic French demi-glace sauce
- Garlic, salt, and pepper (to taste)
- Other seasonings (to taste)
- Frozen vegetables (any combo)
- 4 tbsp. butter
- ¼ cup sour cream
- 6 to 8 yellow potatoes
- ¼ cup canned milk
- Parmesan cheese
- Melted butter
- Add the butter to a large cast iron pan.
- Once hot, cook the meat until brown.
- After browning, add the garlic and cook until the garlic is fragrant.
- Add flour and mix.
- Add tomato paste, broth, red wine, demi-glace, seasonings, and Worcestershire sauce.
- Add about a cup of your preferred frozen veggies and simmer for 30 minutes on medium until reduced to gravy consistency.
- Taste and adjust seasonings if wanted.
- Cool for at least 30 minutes in fridge, freezer, or outside if cold enough.
- Cut and boil the potatoes, then drain.
- Add butter, canned milk, and ¼ cup of sour cream.
- Mash until soft and creamy. Add more butter, milk, or cream as needed to get the consistency you want.
- Spread mash potatoes on top of the cooled meat. Sometimes it may be easier to put the potatoes in a gallon bag and pipe it on top of the meat.
- Drag a fork along top to create a textured surface.
- Sprinkle parmesan cheese and butter on top.
- Bake at 400 degrees Fahrenheit for 25 to 30 minutes until gold on top or bubbling around the edges.
- Make sure potatoes aren’t watery. Make sure your filling is cool!