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.
Directions
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.
















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By andreotti77
CA
on January 24, 2013
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My family of 6 (3 kids, hubby, and grandpa loved it! I didn't follow the measurements exactly. I more than doubled the recipe on the fly because I have a lot of big eaters in my family. I also wanted to be sure there were leftovers to pack for school lunches. I used almost an entire small can of tomato paste and probably 8oz of beef broth. Tons of veggies: 1lb of baby carrots chopped, 3 stalk celery, large ylw onion, 10oz bag of sliced cremini, 4 cloves garlic. Added the worcestershire sauce to taste (probably close to a tablespoon. Maybe 2.5lbs of ground beef. Anyways, it came out great. The filling was not dry and not soupy at all. Everyone had seconds - AND there's enough for school lunches tomorrow. Bonus!
By mmbadger
on December 09, 2012
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Very good - will make again. Increased broth to 1 cup to improve gravy/filling ratio, and it worked out well (could even add another 1/2 cup. As I had just made the mashed potatoes, it didn't require much heating - I simply browned the top for about 10 minutes.
By Rubicks
on November 07, 2012
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Although this recipe resulted in a pie with a nice flavor, the texture wasn't as good as other shepherd's pie recipes I have tried in the past. There wasn't enough liquid to make a good gravy in the meat portion of the pie. If I make this again I would add at least a half cup more beef broth and a little flour to the beef mixture in order to give it some much needed moisture and a richer consistency.
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