Real Recipes From Real Home Cooks ®

shepherd's pie with mushroom onion gravy

(1 rating)
Recipe by
Karen O'Halloran
Sudbury, ON

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

(1 rating)
yield 8 serving(s)

Ingredients For shepherd's pie with mushroom onion gravy

  • 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
  • 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 lg
    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
  • 1/2 lg
    onion, chopped
  • 8 oz
    white button mushrooms, sliced
  • 3 Tbsp
  • 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

  • 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.