Ultimate Beef Shepherd's Pie
Shepherd's Pie is classic comfort food that isn't too hard to put together.
- 3 Tbsp olive oil
- 2 lbs ground beef (I usually use 85/15)
- 3 Tbsp unsalted butter
- 1 large yellow onion, diced
- 2 - 3 carrots, peeled and diced
- 12 - 16 oz cremini (baby portobello) mushrooms, cleaned and quartered
- 4 cloves garlic, minced
- 1 1/2 tsp dried oregano
- 1 Tbsp kosher salt - , divided
- 3 - 6 Tbsp tomato paste - (I normally use around 4)
- 1/2 - 1 cup beef stock
- 1 tsp Worcestershire sauce
- 1/2 tsp black pepper, more or less to taste
- 3 - 4 cups mashed potatoes
- 1/3 cup grated/shredded Parmesan cheese
- 1 1/2 Tbsp butter, cut into small pieces
- minced fresh parsley, for garnish
- Preheat oven to 375 F degrees. Heat a BIG oven-safe skillet over MED heat. Add oil and ground beef and cook about 4 minutes, or until cooked through, breaking it up into small crumbles as it cooks. Once browned, transfer to a plate. If needed, drain excess grease before adding the beef to a plate.
- Add butter to the same skillet. Once melted, add onion, carrots, mushrooms, garlic, dried oregano, and 1/2 the salt. Cook, stirring occasionally, about 8-10 minutes.
- Add in tomato paste, stirring to combine, and cook 5-7 minutes, until tomato paste is a dark, brick red colour (this really brings out the tomato flavour).
- Return cooked ground beef to the skillet, then stir in beef stock, Worcestershire sauce remaining salt, and black pepper. Simmer for a few minutes, until mixture is slightly thickened.
- Top with mashed potatoes (see recipe notes section), and Parmesan cheese. Use a fork to rough up the top of the potatoes, then dot with the butter pieces.
- Bake 40-45 minutes, until bubbly and potatoes are browned. Let cool 5-10 minutes before serving. Sprinkle with minced fresh parsley and enjoy!
Mashed Potato Options:
- Use leftover mashed potatoes (these horseradish mashed potatoes work perfectly!).
- Use your slow cooker to make the mashed potatoes (like this version).
- Use pre-made or instant potatoes - not the best option, but works in a pinch.
- Alternately, in a separate pot, make your own traditional mashed potatoes:
- 5-6 russet potatoes, peeled and cut into chunks
- 4 Tbsp softened butter
- 1/2 cup milk (possibly slightly more, depending on your tastes)
- Sprinkle of Parmesan cheese
- Salt and pepper, to taste
- Boil potatoes 15 minutes, or until fork-tender, then drain. Return to hot pot, add butter and mash. Add milk and cheese, stirring/mashing to combine. Season to taste.
*** If you don't have an oven-safe skillet, complete recipe through step 4, then transfer to a greased 3 qt baking dish, then continue with the recipe, starting at step 5.