Shepherd’s Pie with Riverbench Mesa Pinot Noir

Cold and rainy weather calls for comfort food, and nothing is more comforting than warm pj’s, homey shepherd’s pie, and a glass of earthy Mesa Pinot Noir. I like potatoes with the skins on, but if you prefer them without, simply peel them before cooking.

• 2 lb. ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 large carrots, chopped
• ¾ cup dry red wine
• 2 tbsp. tomato paste
• 1 tbsp. Worcestershire sauce
• 2 tbsp. flour
• 1 cup water
• 1 cup green peas
• 8 large potatoes, cut into 1 inch segments
• 3 tbsp. butter
• ½ cup milk
• Salt and pepper to taste

Heat the oven to 450 degrees.

Place the potatoes in a large pot, then cover with water. Bring to a boil and cook until done, about 10 minutes. Remove from heat, add the butter, and mash potatotes. Add the milk, and mash and stir a bit more until fully incorporated. Season with salt and pepper.

In a skillet heated on medium-high, brown the beef. Add the onion, garlic, and carrots and cook 4 minutes or until soft. Add red wine and reduce heat to medium. Simmer until mostly evaporated, stirring frequently.

Stir in the tomato paste and Worchestershire sauce, then sprinkle flour over the meat mixture. Stir well. Add water and cook until slightly thickened, about 3 minutes. Stir in the peas and remove from heat.

Pour meat mixture into a greased baking dish. Top with dollops of mashed potato, spreading the potato with a fork to completely cover the meat mixture. The fork tines make excellent little decorative marks on top.

Bake 20-25 minutes until bubbling and browned on top.