Beef Shepherd's Pie

Name: Beef Shepherd's Pie
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; 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

20 ingredients

31 steps

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
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

1.
2

Preheat oven to 375F.
3

2.
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Heat oil and 2 tablespoons butter in a large skillet over medium heat.
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Add onion, carrots, celery, mushrooms, garlic, 1 1/2 teaspoons salt, and oregano.
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Cook until vegetables are tender, about 10 minutes.
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Add tomato paste; cook until color deepens, about 8 minutes.
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Add beef, broth, 1 1/2 teaspoons salt, Worcestershire, and pepper, to taste.
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Brown meat, stirring to break up.
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3.
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Transfer meat mixture to a 2-quart casserole dish.
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Spread mashed potatoes on top, 1/4-inch from edge.
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Sprinkle with cheese, if using, and dot with remaining tablespoon of butter.
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Bake until browned and bubbling, about 40 minutes.
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Cool 10 minutes before serving.
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1.
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Warm milk and butter in a small saucepan over low heat until butter melts.
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Remove from heat; cover to keep warm.
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2.
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Simmer potatoes, uncovered, in a large pot with cold water to cover (by 1-inch) and 2 teaspoons salt until tender, about 15 minutes.
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Drain, return to pot, and toss over medium heat until moisture evaporates.
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Remove from heat, add milk mixture, and mash potatoes until slightly chunky.
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Stir in parsley and season with salt and pepper, to taste.
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Calories: 530
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Total Fat: 37 grams
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Saturated Fat: 18 grams
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Total Carbohydrate: 31 grams
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Protein: 20 grams
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Sodium: 530 milligrams
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Cholesterol: 100 milligrams
31

Fiber: 4 gram