"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Shepherd's Pie Recipe

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This recipe for Shepherd's Pie, by , is from Eating Under a Tree, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stephanie Keller
Added: Friday, March 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons olive oil
3 tablespoons butter
1 medium onion, diced
3 medium carrots, peeled and sliced
1 rib celery, diced
1/2 pound cremini mushrooms, quartered
2 cloves garlic, minced
1 tablespoon kosher salt
3/4 teaspoon dried oregano
3 tablespoons tomato paste
1 pound ground beef
1/2 cup beef broth (low sodium)
1/2 teaspoon Worcestershire sauce
freshly ground black pepper

4 cups mashed potatoes
1/4 cup Parmesan cheese

Directions:
Directions:
Preheat oven to 375 degrees.

Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half of the salt, and oregano. Cook until vegetables are tender, about ten minutes. Stir in tomato paste and cook until the mushrooms are soft and the tomato paste has turned brick red, about 8 more minutes. Stir in beef, the broth, the remaining salt, the Worcestershire, and some pepper. Cook until meat is no longer pink, about 3 minutes.

Transfer the meat and vegetables to a 2-quart casserole dish and spread mashed potatoes over the top, leaving 1/4 inch border around the edge. Sprinkle the top with cheese and dot with the remaining tablespoon of butter. Bake until potatoes are brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.

Number Of Servings:
Number Of Servings:
4 to 6 servings

 

 

 

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