Beef Shepherds Pie
A family favorite. Usually prepared using left over mashed potatoes and frozen mixed vegetables to save time. Instant potatoes are fine too.
Beef Shepherds Pie
A family favorite. Usually prepared using left over mashed potatoes and frozen mixed vegetables to save time. Instant potatoes are fine too.
Cooking Instructions
- 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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