Beef Shepherd's Pie
The file calls for 4 cups of Mashed Potatoes, "recipe follows", but no recipe is included.
Ingredients
- 2 tbsp Olive oil, extra-virgin
- 3 tbsp Butter, unsalted, divided
- 1 Onion, medium, diced
- 3 Carrot, medium, peeled and sliced
- 1 rib Celery, sliced
- 1/2 lb Cremini mushroom, quartered
- 2 clove Garlic, minced
- 1 tbsp Kosher salt, divided
- 3/4 tsp Oregano, dried
- 3 tbsp Tomato paste
- 1 lb Ground beef
- 1/4 cup Beef broth, canned, low sodium
- 1/2 tsp Worcestershire sauce
- Black pepper, freshly ground
- 4 cup Mashed potatoes
- 1/4 cup Parmesan, grated, optional
Directions
- Preheat the oven to 375 degrees F.
- Heat the oil and 2 tablespoons butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt and the oregano and cook until tender, about 10 minutes.
- Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the beef, broth, remaining salt, Worcestershire and pepper, breaking up the meat, and cook until no longer pink, about 3 minutes.
- Transfer to a 2-quart oval casserole and spread the potatoes over the top, leaving a 1/4-inch border. Make a pattern on top if you like, sprinkle with cheese and dot with the remaining butter.
- Bake until the potatoes brown and the juices bubble at the edge, about 40 minutes. Cool 10 minutes before serving.