Beef Shepherd's Pie

Total Time:
1 hr 15 min
Prep:
25 min
Inactive:
10 min
Cook:
40 min
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • 1 medium onion, diced
  • 3 medium carrots, peeled and thinly sliced
  • 1 rib celery, thinly sliced
  • 1/2 pound cremini mushrooms, quartered
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper
  • 3/4 teaspoon dried oregano
  • 3 tablespoons tomato paste
  • 1 pound ground beef
  • 1/2 cup canned low sodium beef broth
  • 1/2 teaspoon Worcestershire sauce
  • 4 cups Mashed Potatoes, recipe follows
  • 1/4 cup grated Parmesan, optional
  • Mashed Potatoes:
  • 3/4 cup whole milk
  • 6 tablespoons unsalted butter
  • 1 1/2 pounds russet potatoes, peeled quartered
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley
Directions
  • 1. Preheat oven to 375F.

  • 2. Heat oil and 2 tablespoons butter in a large skillet over medium heat. Add onion, carrots, celery, mushrooms, garlic, 1 1/2 teaspoons salt, and oregano. Cook until vegetables are tender, about 10 minutes. Add tomato paste; cook until color deepens, about 8 minutes. Add beef, broth, 1 1/2 teaspoons salt, Worcestershire, and pepper, to taste. Brown meat, stirring to break up.

  • 3. Transfer meat mixture to a 2-quart casserole dish. Spread mashed potatoes on top, 1/4-inch from edge. Sprinkle with cheese, if using, and dot with remaining tablespoon of butter. Bake until browned and bubbling, about 40 minutes. Cool 10 minutes before serving.

  • Copyright 2009 Television Food Network, G.P. All rights reserved

  • 1. Warm milk and butter in a small saucepan over low heat until butter melts. Remove from heat; cover to keep warm.

  • 2. Simmer potatoes, uncovered, in a large pot with cold water to cover (by 1-inch) and 2 teaspoons salt until tender, about 15 minutes. Drain, return to pot, and toss over medium heat until moisture evaporates. Remove from heat, add milk mixture, and mash potatoes until slightly chunky. Stir in parsley and season with salt and pepper, to taste.

  • Calories: 530

  • Total Fat: 37 grams

  • Saturated Fat: 18 grams

  • Total Carbohydrate: 31 grams

  • Protein: 20 grams

  • Sodium: 530 milligrams

  • Cholesterol: 100 milligrams

  • Fiber: 4 gram


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