Sheperds Pie

   I made this last night after a hike up a mountain side in Big Bear yesterday. It was a foggy rainy day and Big Bear Lake was frozen and looked like glass in the distance as hiked near a muddy peak.

Shepherd’s Pie

1 1/2 cup beef stew meat, cut into chunks
1 tab wheat flour
1 tab corn flour
1 tsp garlic salt
1 tsp chili powder
thyme
rosemary
2 cups pearl onions
2 tab olive oil
2 cups crimini mushrooms sliced
2 cups beef stock, low salt
1 can tomato paste
1 cup water
1 cup red wine
3 cloves garlic, minced
2 cups corn
1 cup peas
1 package puff pastry
1 package frozen mashed potatoes
1 cup sharp cheddar cheese



     Mix the flours, garlic salt and chili powder. Dredge the meat in this and fry in 2 tab olive oil. When cooked add the pearl onions. Let cook five minutes until brown. Add the sliced crimini’s for five minutes, than the garlic, thyme and rosemary for one minute.
    De glaze the pan with the wine. Add the stock, the water and the tomatoes.  Let simmer for thirty minutes than add the corn and the peas. Let simmer 10- 15 more minutes until the sauce has reduced.
    Put the stew in a large glass pan. Cover with the mash potatoes, the cheese and the puff pastry on top. Bake at 375 for twenty minutes until the puff pastry is brown.

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