2 tablespoons vegetable oil3 medium carrots , diced1 cup dry red wine2 tablespoons all-purpose flour1 1/2 cups heavy creamSet cubed potatoes in a colander and rinse under cold water until water runs clear. Transfer to a large saucepan and cover with cold water by at least 2 inches. Season water with salt until almost as salty as the sea. Bring water to a boil over high heat, then reduce heat to medium-low and simmer until a knife easily pierces potatoes with no resistance, 10 to 15 minutes.
Add onion, carrots, celery, and garlic and cook, stirring and scraping bottom of pot, until just beginning to soften slightly, about 4 minutes.Add tomato paste and cook over medium heat, stirring, for 1 minute. Add red wine and bring to a simmer over high heat. Cook, scraping up any browned bits, until almost fully evaporated. Add reserved chicken stock, thyme, bay leaf, Worcestershire, and Marmite, if using. Sprinkle flour over ground meat in pot, then stir in.
Can we go wild and use ground turkey?
'Shepherd's Pie contains lamb and is an Irish specialty. Cottage Pie is English and contains beef.'
Shepard's pie vs. cottage pie. Go!
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