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Shepherd's Pie with Mushroom Onion Gravy (Sunny Anderson) Recipe

Shepherd's Pie with Mushroom Onion Gravy (Sunny Anderson) Recipe

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Shepherd's Pie with Mushroom Onion Gravy (Sunny Anderson)

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Ingredients:

Serving

2 lb russet potatoes, washed, peeled and cut into chunks
1 clove garlic , smashed
salt
6 tbsp butter
1/2 cup heavy cream
freshly ground black pepper
2 tbsp vegetable oil
1 1/2 lb ground beef (85 percent lean)
2 tsp worcestershire sauce
1/2 tsp cayenne pepper
2 tbsp tomato paste
1/2 cup low-sodium beef stock
1/2 large onion, 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
mushroom onion gravy , recipe follows
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 and 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.
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	576.78 Kcal (2415 kJ)
Calories from fat	317.4 Kcal
		% Daily Value*
Total Fat	35.27g	54%
Cholesterol	99.22mg	33%
Sodium	376.76mg	16%
Potassium	1254.4mg	27%
Total Carbs	34.45g	11%
Sugars	4.99g	20%
Dietary Fiber	3.89g	16%
Protein	26.35g	53%
Vitamin C	29mg	48%
Vitamin A	0.8mg	26%
Iron	9.7mg	54%
Calcium	154.8mg	15%

Amount Per 100 g
Calories	132.01 Kcal (553 kJ)
Calories from fat	72.65 Kcal
		% Daily Value*
Total Fat	8.07g	54%
Cholesterol	22.71mg	33%
Sodium	86.23mg	16%
Potassium	287.11mg	27%
Total Carbs	7.88g	11%
Sugars	1.14g	20%
Dietary Fiber	0.89g	16%
Protein	6.03g	53%
Vitamin C	6.6mg	48%
Vitamin A	0.2mg	26%
Iron	2.2mg	54%
Calcium	35.4mg	15%

* 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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