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Beef Shepherds Pie Recipe

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This recipe for Beef Shepherds Pie is from Jennifer's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp Olive Oil
3 Tbsp Unsalted butter
1 Medium onion, diced
3 Medium carrots, peeled and sliced
1 Rib of Celery, sliced
1/2 Lb of Mushrooms, sliced
2 Cloves Garlic, minced
1 Tbsp Kosher Salt
3/4 Tsp Dried Oregano
3 Tbsp Tomato paste
1 Lb Lean Ground beef
1/4 C Beef broth
1/2 Tsp Worcestershire Sauce
4 C Mashed Potatoes
1/4 C grated Parmesan Cheese
Directions:
Directions:
Preheat over to 375º F

Heat oil and 2 Tbsp 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 beef, the broth and the remaining salt, the Worcestershire sauce and some pepper, breaking up any large clumps of meat. Cook until the meat is no longer pink, about 3 minutes.

Transfer the meat and vegetables to a 2 quart casserole. Spread the mashed potatoes over the meat mixture. Using a fork make a pattern in the potatoes. Sprinkle with grated cheese and dot the remaining butter over the potatoes. Bake until the potatoes brown and the juice is bubbling around the edges, about 40 minutes. Let cool for 10 minutes before serving.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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