Tuesday, October 7, 2014

Beef Shepherd's Pie

My friend made a shepherd's pie similar to this one a few week's back at a potluck get together weekend. I had never made shepherd's pie before, or had ever even tasted one! I tweaked her recipe a bit, OK really a lot! My husband always wants me to make it now and there are never any leftovers!

Beef Shepherd's Pie~ The Dreams Weaver

What you will need:
6 medium potatoes
2 tbsp. extra-virgin olive oil
3 tbsp. butter
1 onion, diced
3 carrots, peeled and sliced
1 head of broccoli
1/2 lb. mushrooms, sliced
2 cloves garlic, minced
1 tbsp. salt
3/4 tsp. dried oregano
1 lb. ground beef
1 small can tomato sauce
Pinch of ground black pepper
Beef Shepherd's Pie~ The Dreams Weaver
Preheat the oven to 375F.
 
Cut the potatoes into small cubes so they boil faster. Place all potatoes in salted boiling water for 15-20 minutes, or until fork tender.

While the potatoes are boiling, heat the olive oil in a large skillet over medium heat. Add in the onions, carrots, mushrooms, garlic, broccoli and spices. Cook until the vegetables are tender, about 10 minutes.
Beef Shepherd's Pie~ The Dreams Weaver
Stir in the tomato sauce and cook until the sauce darkens in color.
Beef Shepherd's Pie~ The Dreams Weaver

Add in the beef and break up any large clumps of meat. Cook until the meat is no longer pink, about 3-5 minutes.
Beef Shepherd's Pie~ The Dreams Weaver
 While the meat is cooking, drain the potatoes and mash using a hand blender or by hand. I add a little margarine to the potatoes so they stay creamy.
Beef Shepherd's Pie~ The Dreams Weaver
Transfer the meat mixture into a greased dish. Spread the mashed potatoes over the top, leaving a 1/4 inch border around the edge.

Beef Shepherd's Pie~ The Dreams Weaver

Bake until potatoes brown and the juices begin to bubble around the edges, about 40 minutes.

Let cool for about 10 minutes before serving.

Beef Shepherd's Pie~ The Dreams Weaver

Enjoy!

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