Shepherd’s Pie With Red Wine

2lbs of ground beef, 1 small onion, finely chopped, 1/2 small green pepper, finely chopped, 1 stalk celery, finely chopped 2 lbs. potatoes, 1/2 cup mushrooms, sliced, 4 tbsp butter, plus extra for sautering, 4 tbsp flour, 2 cups of beef stock, 1/4 cup of full bodied red wine like a Shiraz, salt and pepper to taste. We are the best in wine making supplies.

Fry meat with onion, green pepper, mushrooms and celery until cooked; drain fat. Place mixture in casserole dish. In a saucepan, make a roux by combining 4 tbsp. butter with flour. When thickened, add stock and wine making equipment. Whisk over medium-high heat until thick. Stir into meat mixture. Peel and chop potatoes and boil until soft, then mash them with the butter and salt and pepper to taste. Top the meat mixture with the mashed potatoes and cook in oven at 350’c until the top is brown and crisp (approx. 25 minutes). Serve warm. Serves 3-4 people.