1 tbsp Extra Virgin olive Oil
2 tbsp butter
1 1/2 cup chopped onion
1 1/2 cup diced carrot
6 oz med size cremini mushrooms chopped into 6ths
1 tsp Penzey minced garlic (rehydrate) or 1 1/2 clove minced fresh garlic
1 tbsp minced fresh rosemary
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp flour
2 1/2 tbsp tomato paste
3/4 lb. ground beef
3/4 lb. ground lamb
1/2 cup good red wine
1 cup beef stock
2 tbsp worcestershire sauce
1/4 cup chopped italian flat leaf parsley
2 cups frozen peas
Optional – 1 can refrigerated crescent rolls, unrolled and cut into 8 pieces.
Preheat oven to 400 degrees
In large sauté pan add extra virgin olive oil and butter and bring heat to speed. Add onion, carrot and mushrooms and sautee until onion translucent and veggies cooked, about 8 minutes.
Add garlic and rosemary salt and pepper and continue to sauté another minute.
Add flour and tomato paste, stir and cook another minute until well incorporated.
Add wine and simmer until wine is reduced by half, about 2 minutes. This develops a rich flavor in the meat.
Add beef stock, worcestershire sauce and parsley and continue to cook another 3 or 4 minutes, or until sauce begins to thicken. Add peas and continue to simmer another 8 minutes stirring gently to keep peas in shape. Taste and add a sprinkling of more salt and pepper if needed.
Transfer meat mixture into a casserole dish and put into oven for 12 minutes if using crescent rolls. Pull dish from oven and add the pastry pieces to the top and cooking another 18 minutes or so or until pastry is golden brown.
If using mashed potatoes, spread potatoes onto the meat mixture and bake in 400 degree oven 18 to 20 minutes.