Beef Shepherds Pie

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, beef shepherds pie. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Beef Shepherds Pie is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Beef Shepherds Pie is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook beef shepherds pie using 17 ingredients and 7 steps. Here is how you cook it.

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The ingredients needed to make Beef Shepherds Pie:
  1. Get 2 tbsp olive oil
  2. Take 1 medium onion
  3. Make ready 3 tbsp unsalted butter
  4. Prepare 3 medium carrots, peeled & sliced
  5. Get 1 medium onion, diced
  6. Get 1 each celery, sliced
  7. Take 1⁄2 lb cremini mushrooms, quartered
  8. Get 2 clove garlic, minced
  9. Take 3⁄4 tsp dried oregano
  10. Take 3 tbsp tomato paste
  11. Take 1 lb ground beef
  12. Take 1⁄4 cup low sodium beef broth
  13. Take 1⁄2 tsp worcestershire sauce
  14. Take 1 freshly ground black pepper
  15. Get 4 cup mashed potatoes
  16. Take 1⁄4 cup grated parmesan cheese
  17. Prepare 1 tsp kosher salt
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Instructions to make Beef Shepherds Pie:
  1. Preheat oven to 375°F
  2. Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat.
  3. Add onion, carrots, celery, mushrooms, garlic, half the salt and oregano. Cook until vegetables are tender, about 15 minutes.
  4. Stir in tomato paste and cook until paste has turned brick red, about 8 minutes more.
  5. Stir in ground beef, beef broth, remaining salt, worcestershire sauce and pepper. Break up any large clumps of meat and cook until meat is no longer pink.
  6. Transfer meat and vegetables to a 2 quart casserole dish and spread the mashed potatoes over the top, leaving a 1⁄4 boarder around the edge. Sprinkle parmesan cheese and dot with remaining tablespoon of butter.
  7. Bake until potatoes brown and juices are bubbling around the edge for about 40 minutes. Let cool for 10 minutes before serving.

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