Beef Shepherd's Pie Recipe

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Ingredients:

Serving

2 tbsp extra-virgin olive oil
3 tbsp unsalted butter
1 medium onion, diced
3 medium carrots, peeled and sliced
1 rib celery, sliced
1/2 lb cremini mushrooms, quartered
2 cloves garlic, minced
1 tbsp kosher salt
3/4 tsp dried oregano
3 tbsp tomato paste
1 lb ground beef
1/4 cup canned low sodium beef broth
1/2 tsp 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	705.07 Kcal (2952 kJ)
Calories from fat	293.4 Kcal
		% Daily Value*
Total Fat	32.6g	50%
Cholesterol	98.69mg	33%
Sodium	853.72mg	36%
Potassium	1458.33mg	31%
Total Carbs	71.41g	24%
Sugars	17.73g	71%
Dietary Fiber	7.61g	30%
Protein	33.01g	66%
Vitamin C	20.6mg	34%
Vitamin A	0.6mg	19%
Iron	86.4mg	480%
Calcium	235mg	24%

Amount Per 100 g
Calories	127.5 Kcal (534 kJ)
Calories from fat	53.06 Kcal
		% Daily Value*
Total Fat	5.9g	50%
Cholesterol	17.85mg	33%
Sodium	154.38mg	36%
Potassium	263.72mg	31%
Total Carbs	12.91g	24%
Sugars	3.21g	71%
Dietary Fiber	1.38g	30%
Protein	5.97g	66%
Vitamin C	3.7mg	34%
Vitamin A	0.1mg	19%
Iron	15.6mg	480%
Calcium	42.5mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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