Marv’lous – 1680


These great recipes by Brenda Rumery have been created uniquely for Kingman Estates Winery to enhance your enjoyment of our Marv’lous – 1680 Red Wine Blend

 

Shepherd’s Pie –10/15/2013

 

½ lb. ground beef
½ lb. ground lamb
1 cup chopped cremini mushrooms
1/3 cup finely minced shallots
½ cup frozen petite peas
½ cup Marv’lous Wine
1 cube mushroom or beef bouillon
1½ cups water
1 tbsp. olive oil
2 to 3 large russet potatoes
2 large slice garlic cloves

 

Sauté shallots in olive oil until translucent, add ground beef and ground lamb, cook until just brown. Add mushrooms, wine, bouillon cube and 1½ cups water, simmer gently and covered about 30 minutes. Once cooked, add a mixture of 1 tbsp. flour with 2 tbsp. water to the meat mixture to make a rich meat gravy. Add more liquid if needed, ( you want some liquid) salt and pepper to taste. Add frozen peas.

 

While meat is simmering, prepare and cook potatoes with the sliced garlic to make mash potatoes. When potatoes are done mash potatoes as you would normally.

 

Pour meat mixture into deep pie pan and spread mash potatoes on top of meat. Bake for 15 minutes in a 350 degree oven, until bubbly and potatoes are slightly crunchy. Enjoy!

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