Ingredients

Scale

1/2 lb. very lean ground meat (beef, elk, venison, etc.)
1 large onion, peeled and chopped fine
5 cloves of garlic, peeled and chopped fine
1/2 teaspoon salt & fresh ground pepper, to taste
1 teaspoon dried dill (or fresh)
2 large carrots, peeled & chopped
1 Tablespoon butter or olive oil
1/4 cup flour (for GF, use tapioca flour)
1/2 cup red wine
1 1/4 cups beef broth
1 Tablespoon Worcestershire sauce
1 cup frozen peas
4 – 6 oz. frozen broccoli, thawed slightly and chopped
2 hard-boiled eggs, peeled and chopped
2 – 3 cups leftover mashed potatoes
1 cup shredded sharp cheddar cheese

Instructions

Preheat the oven to 400 F.
Heat a large saute pan over medium heat, then cook the ground meat with the onion and garlic until the meat is browned and the onion is soft and translucent. Add the salt, dill and fresh-ground pepper to taste, then add the carrots and butter or oil and cook briefly until the carrot just begins to soften.
Stir in the flour to coat the beef & veggies, then add the red wine & broth with the Worcestershire sauce. Cook until thickened, then stir in the peas, broccoli and hard-boiled eggs.
Meanwhile, warm the leftover mashed potatoes, stirring in some of the shredded cheese.
Pour the meat & veggie mixture into a 9 or 10-inch pie plate. Top with the warmed mashed potatoes and the rest of the shredded cheese.
Bake at 400 F or until the top of the potatoes is browned and the center of the pie is hot. Enjoy!

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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