Tomato Beef Shepherd’S Pie

17 ingredients
4 steps

Ingredients

  • 4 pounds ground beef
  • 4 medium onions, chopped
  • 4 garlic cloves, minced
  • 3 cans (28 ounces each) diced tomatoes, drained
  • 2 cans (6 ounces each) tomato paste
  • 1 pound sliced fresh mushrooms
  • 4 celery ribs, chopped
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon salt
  • 1 tablespoon Italian seasoning
  • 2 to 3 teaspoons dried rosemary, crushed
  • 1 teaspoon pepper
  • 3 cups warmed mashed potatoes (prepared with added milk and butter), divided
  • 2 medium carrots, grated
  • 1/4 pound fresh mushrooms, chopped
  • 1 tablespoon onion soup mix
  • 2 tablespoons grated Parmesan cheese

Directions

  1. 1
    In a Dutch oven, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, mushrooms, celery, parsley, salt, Italian seasoning, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Uncover; simmer 15 minutes longer.
  2. 2
    In a large bowl, combine 1 cup potatoes, carrots, mushrooms and soup mix; spread into a greased 2-qt. baking dish. Top with 2 cups beef mix and remaining potatoes. Sprinkle with cheese.
  3. 3
    Bake, uncovered, at 350° for 40-50 minutes or until potatoes are lightly browned.
  4. 4
    Cool remaining beef mix. Cover and refrigerate for up to 3 days or freeze in 2-cup portions in freezer containers. May be frozen for up to 3 months. Thaw in the refrigerator before using.

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