Bloody Mary Beef Pie - by Jess

Bloody Mary Beef Pie:




You can double the recipe, make it on Sunday for dinner and then have it again later in the week. It’s just as good reheated as leftovers. If you have little ones adjust the spiciness accordingly. You need some red wine for the recipe so might as well make it your drink of choice for the evening (you only have to share half a cup with the recipe.) No one should EVER use what they call “cooking wine” in the vinegar section of the supermarket! If you can’t splurge on a cheap bottle of Australian wine you shouldn’t be making the dish!



Ingredients:


A couple swigs of olive oil


1 red onion, finely diced


2 celery sticks, diced


3 garlic cloves, minced


1 - 1 ¼ lb ground beef


2 TBSP Worcestershire Sauce


2 tsp Tabasco (maybe less if you have little kids)


½ cup RED WINE


1 14 oz can chopped tomatoes


Pinch of Celery Salt (if you have this hanging around the house from the last time you had Bloody Marys – if not then just omit it or buy some for the next day you have Bloody Marys.)


2 lbs potatoes


6 TBSP butter


1 lb Cheddar Cheese or Monterey Jack, grated


½ cup or more of milk



Heat the oil in a a large stock pot and add the onion and celery. Gently sauté them for a few minutes until they begin to soften. Add the garlic and let it sauté for about 30 seconds, until you can smell it. Add the beef and cook for about 4-5 minutes until it has browned all over. Add the Worcestershire, Tabasco, wine, tomatoes and celery salt, salt & pepper. Simmer for about 45 minutes over low heat until the sauce has thickened and flavors have blended into a rich sauce.

Meanwhile:

Skin, chop and boil the potatoes in salted water until they are soft enough to crush. Mash potaotoes, adding butter, milk and cheese. If you want them really light and fluffy mix them with beaters. Season with salt and pepper.

Pre-heat oven to 350 degrees.



When the ground beef is nice and thick and full of flavor, pour it into a pyrex dish. Spread the potatoes over the top and pat with just a little bit more butter here and there so that they turn nice and golden in the oven. Put on a baking tray just to catch any drips and place in the oven for 30-40 minutes until bubbling and golden brown.