Recipe: Perfect Beef Shepherds Pie

Beef Shepherds Pie. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Heat oil in a large skillet over medium heat. Cover with sliced onions, then gravy.

Both are delicious, and lamb can. A rich, well-seasoned, nicely browned shepherd's pie is one of the world's great comfort food dishes. It's a simple meat stew, spread in a shallow baking dish, covered with mashed potatoes and baked until the whole thing is hot and bubbly, the top golden, crispy around the edges. You can cook Beef Shepherds Pie using 17 ingredients and 7 steps. Here is how you cook it.

Ingredients of Beef Shepherds Pie

1. You need 2 tbsp of olive oil.
2. Prepare 1 medium of onion.
3. You need 3 tbsp of unsalted butter.
4. It's 3 medium of carrots, peeled & sliced.
5. You need 1 medium of onion, diced.
6. You need 1 each of celery, sliced.
7. You need 1/2 lb of cremini mushrooms, quartered.
8. Prepare 2 clove of garlic, minced.
9. You need 3/4 tsp of dried oregano.
10. You need 3 tbsp of tomato paste.
11. Prepare 1 lb of ground beef.
12. You need 1/4 cup of low sodium beef broth.
13. You need 1/2 tsp of worcestershire sauce.
14. It's 1 of freshly ground black pepper.
15. Prepare 4 cup of mashed potatoes.
16. You need 1/4 cup of grated parmesan cheese.
17. It's 1 tsp of kosher salt.

Traditionally, shepherd's pie is made with lamb (hence the name). However, as the dish gained wider popularity outside of its native English homeland (where using beef would make this a cottage pie), beef became a common substitute, especially in America where it's more widely available than ground lamb. In England (and Australia and New Zealand) they would call the beef dish a "cottage pie" and the lamb dish "shepherd's pie". Regardless of what you call it, a shepherd's pie is basically a casserole with a layer of cooked meat and vegetables, topped with mashed potatoes, and baked in the oven until the mashed potatoes are well browned.

Beef Shepherds Pie instructions

1. Preheat oven to 375F.
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..

Season with salt and black pepper to taste. As the beef browns, stir with a spoon and break the meat into smaller pieces. I like making my Shepherd's Pie in a deep-dish pie pan, but a cast-iron skillet works well, too. That way, all of the juices stay inside and get absorbed by the beef and potatoes. Once it comes out of the oven, just let it "rest" for a few minutes, maybe while you pull together a salad and you're done.

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