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!

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

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.

Stir in the tomato sauce and cook until the sauce darkens in color.

Add in the beef and break up any large clumps of meat. Cook until the meat is no longer pink, about 3-5 minutes.

 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.

Transfer the meat mixture into a greased dish. Spread the mashed potatoes over the top, leaving a 1/4 inch border around the edge.

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

Let cool for about 10 minutes before serving.

Enjoy!