Beef Shepherd's Pie

Name: Beef Shepherd's Pie
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: European, Irish
Ingredients: 6 servings Freshly ground black pepper; 59 milliliters canned low sodium beef broth; 3 mediums carrots, peeled and sliced; 1 rib celery, sliced; 227 grams cremini mushrooms, quartered; 2 Tbsps chopped fresh flat-leaf parsley; 2 cloves garlic, minced; 454 grams ground beef; 1 Tbsp kosher salt; 2 teaspoons kosher salt, plus more for seasoning; 2 Tbsps extra-virgin olive oil; 1 medium onion, diced; 1 teaspoons dried oregano; 59 milliliters grated Parmesan, optional; 680 grams russet potatoes, peeled quartered; 3 Tbsps tomato paste; 3 Tbsps unsalted butter; 6 Tbsps unsalted butter; 177 milliliters whole milk; 1 teaspoons Worcestershire sauce

The recipe Beef Shepherd's Pie is ready in about 1 hour and 30 minutes and is definitely an amazing gluten free option for lovers of Scottish food. For $1.59 per serving, you get a main course that serves 6. One portion of this dish contains roughly 20g of protein, 39g of fat, and a total of 548 calories. If you have milk, kosher salt, ground beef, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. 13 people found this recipe to be scrumptious and satisfying.

Instructions

Preheat oven to 375 degrees F.

Equipment you will use

Oven

Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Frying Pan

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 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.

Ingredients you will need

Worcestershire Sauce

Tomato Paste

Vegetable

Mushrooms

Carrot

Oregano

Celery

Garlic

Pepper

Broth

Onion

Beef

Meat

Salt

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. Make a decorative pattern on the top of the potatoes, if desired.

Ingredients you will need

Vegetable

Potato

Spread

Meat

Equipment you will use

Casserole Dish

Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter.

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Butter

Cheese

Bake until potatoes brown and the juices bubble around the edge, about 40 minutes.

Ingredients you will need

Potato

Equipment you will use

Oven

Let cool for 10 minutes before serving.

Put the potatoes 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 15 minutes. At the same time, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted.

Ingredients you will need

Potato

Butter

Water