Food Network: Beef Shepherd's Pie

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Beef Shepherd's Pie
From Food Network Kitchens

Ingredients
2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1 medium onion, diced
3 medium carrots, peeled and sliced
1 rib celery, sliced
1/2 pound cremini mushrooms, quartered
2 cloves garlic, minced
1 tablespoon kosher salt
3/4 teaspoon dried oregano
3 tablespoons tomato paste
1 pound ground beef
1/4 cup canned low sodium beef broth
1/2 teaspoon Worcestershire sauce
Freshly ground black pepper
4 cups Mashed Potatoes, recipe follows

1/4 cup grated Parmesan, optional

Preheat oven to 375 degrees F.

Instructions
Heat the olive oil and 2 tablespoons of the butter in a large skillet
over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano.
Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until
mushrooms are soft and tomato paste has turned brick red, about 8 minutes more. Stir in the beef,
the broth, the remaining salt, the Worcestershire, and some pepper, breaking up any large clumps of
meat, cook until the meat is no longer pink, about 3 minutes.

Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes
over the top, leaving a 1/4-inch boarder around the edge. Make a decorative pattern on the top of
the potatoes, if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of
butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool
for 10 minutes before serving.

Copyright 2005 Television Food Network, G.P. All rights reserved.

Mashed Potatoes:
1 1/2 pounds russet potatoes, peeled quartered
2 teaspoons kosher salt, plus more for seasoning
3/4 cup whole milk
6 tablespoons unsalted butter
2 tablespoons chopped fresh flat-leaf parsley
Freshly ground black pepper

Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt. Bring to a
simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15
minutes. At the same time, combine the milk and butter in a small saucepan and warm over low heat
until the butter is melted. Remove from the heat and cover to keep warm.

Drain the potatoes and return to the saucepan. Toss the potatoes over medium heat until dry. Add the
heated milk mixture and mash the potatoes until just slightly chunky, then stir in the parsley and

season with salt and pepper, to taste.