4 tbsp black truffle salt (can substitute sea salt)
1 tbsp black truffle oil (can substitute olive oil)
2-3 cups of merlot
2 cups 1% milk
Instructions
put murlot and beef chunks in slow cooker on hi for
1 hour turn to low for 4 hours. put about 1/2 cup
aside
peel potato's pears with fork in a few places. put
in pot cover with water, add oil milk and some
pepper. boil for 20 min or until soft, then mash
chop celery and onions, cook in pan with corn, when
fully cooked, but beef in baking pan, then
vegtibals, put potato's on top, pour reserved wine
over top.
place in frige, reheat in a 450 oven for 1 hour
Originally Submitted
1/11/2012
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