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Shepherd's Pie With Mushroom Onion Gravy Recipe

Shepherd's Pie With Mushroom Onion Gravy Recipe

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Shepherd's Pie With Mushroom Onion Gravy

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Ingredients:

Serving

2 lbs russet potatoes, washed, peeled and cut into chunks
1 garlic clove, smashed
salt
6 tbsp butter
1/2 cup heavy cream
fresh ground black pepper
2 tbsp vegetable oil
1 1/2 lbs ground beef (85% lean)
2 tsp worcestershire sauce
1/2 tsp cayenne pepper
2 tbsp tomato paste
12 cups low sodium beef broth
12 large onions, finely chopped
1 red bell pepper , julienned
2 zucchini , julienned
2 carrots, peeled and grated
1 tsp hungarian hot paprika , plus more for garnish
4 oz havarti cheese, grated
1/2 large onion, chopped
8 oz white button mushrooms, sliced
3 tbsp oil
3 tbsp all-purpose flour
1 cup red wine
2 cups beef broth
salt & freshly ground black pepper

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.
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	704.46 Kcal (2949 kJ)
Calories from fat	317.4 Kcal
		% Daily Value*
Total Fat	35.27g	54%
Cholesterol	99.22mg	33%
Sodium	1310.05mg	55%
Potassium	1772.82mg	38%
Total Carbs	57.32g	19%
Sugars	13.47g	54%
Dietary Fiber	8.2g	33%
Protein	35.43g	71%
Vitamin C	44.1mg	73%
Vitamin A	0.8mg	26%
Iron	9.7mg	54%
Calcium	217.6mg	22%

Amount Per 100 g
Calories	70.51 Kcal (295 kJ)
Calories from fat	31.77 Kcal
		% Daily Value*
Total Fat	3.53g	54%
Cholesterol	9.93mg	33%
Sodium	131.13mg	55%
Potassium	177.45mg	38%
Total Carbs	5.74g	19%
Sugars	1.35g	54%
Dietary Fiber	0.82g	33%
Protein	3.55g	71%
Vitamin C	4.4mg	73%
Vitamin A	0.1mg	26%
Iron	1mg	54%
Calcium	21.8mg	22%

* 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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