SHEPHERD'S PIE WITH MUSHROOM ONION GRAVY

1
Karen O'Halloran

By
@karenoh

I made this once with gravy. You truly don't need the gravy...it's that tasty. However, if you're a gravy hound....make it!...it's really, really, tasty! :) enjoy!

Rating:

★★★★★ 1 vote

Serves:
8

Ingredients

  • 2 lb
    russet potatoes, washed, peeled cut into chunks
  • 1 clove
    garlic or more to (to taste), smashed
  • ·
    salt and pepper to taste
  • 6 Tbsp
    butter
  • 1/2 c
    heavy cream
  • 2 Tbsp
    vegetable oil
  • 1 1/2 lb
    beef (85% lean)
  • 2 tsp
    worcestershire sauce
  • 1/2 tsp
    cayenne pepper
  • 2 Tbsp
    tomato paste
  • 1/2 c
    low-sodium beef stock
  • 1/2 large
    onion, finely chopped
  • 1
    red bell pepper, julienned
  • 2
    zucchini, julienned
  • 2
    carrots, peeled and grated
  • 1 tsp
    hungarian hot paprika, plus more for garnish
  • 4 oz
    havarti cheese, grated
  • MUSHROOM ONION GRAVY

  • 1/2 large
    onion, chopped
  • 8 oz
    white button mushrooms, sliced
  • 3 Tbsp
    oil
  • 3 Tbsp
    all purpose flour
  • 1 c
    red wine (or substitute)
  • 2 c
    beef broth
  • ·
    salt & freshly ground black pepper

How to Make SHEPHERD'S PIE WITH MUSHROOM ONION GRAVY

Step-by-Step

  1. Preheat oven to 375F
    In a medium saucepan, cover potatoes and crushed garlic with enough water to cover by 1-inch. Add some salt and bring to a boil over high heat, then reduce to medium-high and cook until fork tender, about 15 minutes. Drain potatoes, return to pot, and mash together with 3 tablespoons of the butter and the heavy cream. Season with salt and pepper, to taste, and set aside.
  2. In a large pan on medium-high heat, combine 1 tablespoon butter and 1 tablespoon oil. When butter has melted, add beef, Worcestershire sauce, cayenne pepper and salt and pepper, to taste, and cook until meat is brown. Stir in tomato paste and saute for a few minutes. Add stock and bring to a simmer. Season and remove mixture to a bowl. In the same pan, add remaining butter and oil and saute onions until almost tender, then add red bell pepper, zucchini, carrots and paprika. Cook until tender, about 10 minutes. Remove from heat.
  3. To assemble, in a 9 by 12-inch baking dish layer half of beef, pressing down to pack in, then sprinkle the cheese on evenly. Pour the remaining half of the beef over the cheese and press down. Next, add the sauteed vegetables and top with the mashed potatoes, spreading out with a spatula or the back of a spoon to even out and to form decorative peaks and valleys. Sprinkle top with paprika and bake for 30 minutes or until edges on potatoes turn golden brown. Serve with Mushroom Onion Gravy.
  4. Mushroom Onion Gravy:
    In a medium saucepan over medium heat, saute onions and mushrooms in oil until tender and mushrooms release their moisture, about 5 minutes. Add flour and stir to evenly coat. Slowly whisk in wine and then the broth. Simmer until thickened and season with salt and pepper, to taste.

Printable Recipe Card

About SHEPHERD'S PIE WITH MUSHROOM ONION GRAVY

Course/Dish: Beef Savory Pies




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