Beef Shepherd's Pie
Serves: 5
Luisa Champlin
1 January 1970
Based on User reviews:
58
Spice
35
Sweetness
50
Sourness
50
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil6 tbsps
Unsalted Butter1 medium
Onion (diced)3 medium
Carrot (peeled and sliced)2 cloves
Garlic (minced)3 tsp
Oregano (dried)3 tbsps
Tomato Paste450 g
Ground Beef1 tsp
Worcestershire Sauce3 cup
Whole MilkDirections:
1
Preheat oven to 375 degrees F
2
Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat
3
Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano
4
Cook until vegetables are tender, about 10 minutes
5
Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more
6
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
7
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
8
Make a decorative pattern on the top of the potatoes, if desired
9
Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter
10
Bake until potatoes brown and the juices bubble around the edge, about 40 minutes
11
Let cool for 10 minutes before serving
12
Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt
13
Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes
14
At the same time, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted
15
Remove from the heat and cover to keep warm
16
Drain the potatoes and return to the saucepan
17
Toss the potatoes over medium heat until dry
18
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