Shepherd’s Pie

IMG_3770.JPGBased on a recipe from Food Network.
Anna and Sam made this for dinner tonight and it turned out great!  11-21-15
Yield:  6 servings
2 tablespoons olive oil
3 tablespoons butter
1 medium onion, diced fine
1 medium carrot, grated on a box grater, then chopped smaller
1 rib celery, diced fine
1/2 pound small button mushrooms, quartered
2 cloves garlic, minced
1 tablespoon kosher salt
1/4 teaspoon dried oregano
3 tablespoons tomato paste
1 pound ground beef
1/4 cup canned low sodium beef broth
1/2 teaspoon Worcestershire sauce
Freshly ground black pepper
4 cups Mashed Potatoes, recipe follows
1/4 cup grated Parmesan, optional
Preheat oven to 375 degrees F.
In a large skillet over medium-high heat, cook the ground beef until no longer pink.  Drain fat.
Meanwhile, 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 cooked beef, the broth, the remaining salt, the Worcestershire, and some pepper.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 border 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.
Mashed Potatoes
1 1/2 pounds russet potatoes
2 teaspoons kosher salt, plus more for seasoning
3/4 cup whole milk
4 tablespoons unsalted butter
2 tablespoons chopped fresh flat-leaf parsley (optional)
Freshly ground black pepper

Peel and quarter the potatoes, then put them 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 20 minutes. At the same time, combine the milk and butter in a glass measuring cup and heat in the microwave until the butter is melted. Leave in the microwave until ready to add it to the potatoes.When the potatoes are tender, drain them and return them to the saucepan. Toss the potatoes over medium heat until dry. Add the heated milk mixture and mash the potatoes until smooth, then season with salt and pepper, to taste.


Published in: on September 1, 2014 at 5:01 pm  Leave a Comment  

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