Bridge Street

Shepherds Pie

Chef Marc from Dolce Vita World Bistro, located on East Genesee Street in Syracuse, shares his "non-traditional" recipe for Shepherds Pie... enjoy!

1 pound of ground beef
2 carrots (diced)
1/2 bunch celery (diced)
1 large white onion (diced)
3 cups Demi Glace (buy from store)
1/4 cup of fresh parsley, thyme, rosemary, oregano and sage. (chopped fine)
1/4 cup red wine
1/4 cup flour
4 large tomatoes(diced)

In a large pot cook the ground beef, and midway through add half the herbs. Once the meat is fully cooked, pour into a larger strainer and drain all the juice and fat.

In the same pot you are going to add a little oil and heat.  Once pot is hot, add the diced celery, carrots and onions and cook the vegetables until tender.

Once the vegetables are tender, add the meat back to the pot and stir until incorporated.  Then, add the flour and red wine and make sure you stir the mix while adding the flour. Once the red wine has cooked into the mix (about 15 min) you are going to add the demi glace and diced tomatoes.  Bring all to a boil, then turn down to a simmer and let cook for 1 hour or to whatever thickness you want the dish.  After the dish is cooked, add salt and pepper to taste. Once the dish is done, scoop into bowl and serve with mashed potatoes over the top.

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