Shepherd's Pie with Mushroom Onion Gravy

Sunny Anderson

Recipe courtesy Sunny Anderson, 2008

Show: Cooking for RealEpisode: One Dish Meal

Picture of Shepherd's Pie with Mushroom Onion Gravy Recipe Photo: Shepherd's Pie with Mushroom Onion Gravy Recipe
Rated 5 stars out of 5
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Total Time:
1 hr 0 min
Prep
30 min
Cook
30 min
Yield:
8 servings
Level:
Easy
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Ingredients

  • 2 pounds russet potatoes, washed, peeled and cut into chunks
  • 1 clove garlic, smashed
  • Salt
  • 6 tablespoons butter
  • 1/2 cup heavy cream
  • Freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 1/2 pounds ground beef (85 percent lean)
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons tomato paste
  • 1/2 cup low-sodium beef stock
  • 1/2 large onion, finely chopped
  • 1 red bell pepper, julienned
  • 2 zucchini, julienned
  • 2 carrots, peeled and grated
  • 1 teaspoon Hungarian hot paprika, plus more for garnish
  • 4 ounces Havarti cheese, grated
  • Mushroom Onion Gravy, recipe follows

Directions

Preheat oven to 375 degrees F.

In a medium saucepan, cover potatoes and crushed garlic with enough water to cover by 1-inch. Add some salt and bring to a boil over high heat, then reduce to medium-high and cook until fork tender, about 15 minutes. Drain potatoes, return to pot, and mash together with 3 tablespoons of the butter and the heavy cream. Season with salt and pepper, to taste, and set aside.

In a large pan on medium-high heat, combine 1 tablespoon butter and 1 tablespoon oil. When butter has melted, add beef, Worcestershire sauce, cayenne pepper and salt and pepper, to taste, and cook until meat is brown. Stir in tomato paste and saute for a few minutes. Add stock and bring to a simmer. Season and remove mixture to a bowl. In the same pan, add remaining butter and oil and saute onions until almost tender, then add red bell pepper, zucchini, carrots and paprika. Cook until tender, about 10 minutes. Remove from heat.

To assemble, in a 9 by 12-inch baking dish layer half of beef, pressing down to pack in, then sprinkle the cheese on evenly. Pour the remaining half of the beef over the cheese and press down. Next, add the sauteed vegetables and top with the mashed potatoes, spreading out with a spatula or the back of a spoon to even out and to form decorative peaks and valleys. Sprinkle top with paprika and bake for 30 minutes or until edges on potatoes turn golden brown. Serve with Mushroom Onion Gravy.

Mushroom Onion Gravy:

In a medium saucepan over medium heat, saute onions and mushrooms in oil until tender and mushrooms release their moisture, about 5 minutes. Add flour and stir to evenly coat. Slowly whisk in wine and then the broth. Simmer until thickened and season with salt and pepper, to taste.

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Wine Suggestion for This Recipe

Merlot

Merlot

Jammy, earthy red wine

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Newest Ratings and Reviews

Read all 188 reviews

  • on December 07, 2011

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    I used 1/2 the potatoes and doubled the rest...yummy!

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  • on November 29, 2011

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    So so good! First time making shepherds pie but without the mushroom gravy. Instead I used our favorite roasted chicken gravy. It worked out fine. Update: My family, especially my daughter, requests these all the time.

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  • on October 26, 2011

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    My husband told me this was an A+ for my recipe book, the only thing wrong being he ate too much of it! I used ground sirloin & no fat to brown it since I used a non-stick pan. I also used fat-free half & half for potatoes, and an additional 1/2 pound of them, and they were great. Note that the butter is divided: it should say that. It doesn't all go in the potatoes, I discovered too late. Doing the julienne is very time consuming, so be prepared. But the veggies were very pretty and delicious! I'd cut the gravy in half, but it is good. I might use butter rather than oil in the gravy, but that's a personal taste preference. Gravy would be good over meatloaf, too. The Havarti cheese kind of disappeared, flavor-wise in this. Consider another cheese, perhaps.

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