Let’s talk comfort food!
Savory beef, onions, carrots and mushrooms in a rich gravy topped with creamy and buttery mashed potatoes
There are many great examples of comfort food out there
I should definitely know as comfort foods are one of my biggest weaknesses
Like eggplant parm, beef stew, lasagna, mac and cheese… I could go on!
However one of my favorites has to be Shepherd’s Pie
I mean it is meaty and hearty and covered in mashed potatoes… can you even ask for more?
My version of this great dish is a mashup of all the different ones I have tried over the years and I know you will love it as much as we do!
This is also a great way of utilizing leftover mashed potatoes which is what we are going to do here
We are starting off with 2 pounds of ground beef
You can certainly use ground lamb which is more traditional or any type of ground meat you prefer
Heat 2 tablespoons of olive oil in a pan over medium high heat
Add in the ground beef and brown breaking it up as you go
Cook for 10-12 minutes
Drain the meat and remove from the pan
Next we will need 2 carrots, 1 onion, 10 ounces of baby bella mushrooms and 3 garlic cloves
Baby bella mushrooms are also known as cremini or crimini mushrooms and can be brown or white
They are just immature portabella mushrooms
Peel and dice the carrots and onion, chop the garlic
Wipe any dirt off of the mushrooms with a dry paper towel and slice
Melt 2 tablespoons of butter in the pan and add the carrots, onions and garlic
Saute for 3-4 minutes
Add in the mushrooms
Cook 2-4 minutes
Add the beef back in and stir to combine
Season with 1 tablespoon of The Spice Apothecary’s Everyday Seasoning
Next we will need 3/4 cup of dry red wine (like a Cabernet), 1 1/2 cups of beef stock, 2 tablespoons of Worcestershire Sauce, 2 tablespoons of Gravy Master and 1/4 cup of flour
Click on our link to make Homemade Beef Stock
Add the wine in and bring to a boil, reduce the heat to a simmer and cook 2 -3 minutes
Sprinkle the flour over the meat mixture and stir to combine
Add in the beef stock
Worcestershire Sauce and Gravy Master
Allow to thicken for 2 minutes then remove from the heat
Next, we will need 1 cup of frozen peas
Mix the peas with the meat mixture
Preheat your oven to 350 F
As previously stated I’m going to save a step by using around 4 cups of leftover mashed potatoes
Click on our link to make Slow Cooker Mashed Potatoes
Transfer the meat mixture to a baking dish and scoop 2 cups of mashed potatoes on top
Spread the potatoes out evenly
At this point, you can continue to spread the potatoes until your desired thickness or you can add them to a baggie and pipe them on like little lovely potato pillows
Spray the potatoes with some cooking oil or a drizzle of butter
Sprinkle with a little paprika
Place in the oven and bake for 20-25 minutes
Switch to broil and brown the potatoes being sure to keep and eye on them
Remove and let rest for 10 minutes or so before serving
Serve and dig in!
Enjoy!!!
Simply Sundays! ~ Shepherd's Pie
Ingredients
2 pounds of ground beef
2 tablespoons of olive oil
2 tablespoons of butter
2 carrots
1 onion
3 garlic cloves
10 ounces of baby bella mushrooms
1 tablespoon of The Spice Apothecary’s Everyday Seasoning
3/4 cup of dry red wine
1/4 cup of flour
1 1/2 cup of beef stock
2 tablespoons of Worcestershire Sauce
2 tablespoons of Gravy Master
1 cup of frozen peas
4 cups of premade mashed potatoes
Directions
Heat 2 tablespoons of olive oil in a pan over medium high heat. Add in the ground beef and brown breaking it up as you go. Cook for 10-12 minutes. Drain the meat and remove from the pan
Peel and dice 2 carrots and 1 onion, chop 3 garlic cloves. Wipe any dirt off of ten ounces of mushrooms with a dry paper towel and slice. Melt 2 tablespoons of butter in the pan and add the carrots, onions and garlic. Saute for 3-4 minutes. Add in the mushrooms and cook for 2-4 minutes more
Add the beef back in and stir to combine. Season with 1 tablespoon of The Spice Apothecary’s Everyday Seasoning
Add in 3/4 cup of dry red wine (like a Cabernet) and bring to a boil, reduce heat to a simmer and cook 2 -3 minutes. Sprinkle 1/4 cup of flour over the meat mixture and stir to combine
Add in 1 1/2 cups of beef stock, 2 tablespoons of Worcestershire Sauce and 2 tablespoons of Gravy Master. Allow to thicken for 2 minutes then remove from the heat. Mix in 1 cup of frozen peas
Preheat your oven to 350 F. Transfer the meat mixture to a baking dish and scoop 2 cups of premade mashed potatoes on top. Spread the potatoes out evenly. Pipe the rest of the potatoes onto the meat mixture. Spray the potatoes with some cooking oil or a drizzle of butter and sprinkle with some paprika
Place in the oven and bake for 20-25 minutes. Switch to broil and brown the potatoes being sure to keep and eye on them. Remove and let rest for 10 minutes or so before serving
Tools used to make this recipe
ZELITE INFINITY Chef Knife 8 inch
Architec Carving Board, Gripperwood
Pyrex Basics Clear Oblong Glass Baking Dishes
© Simply Sundays 2018
All rights reserved
I’m from the UK and this is a different take! I love the use of red wine in your recipe!
Thanks! We’d love to know your UK version!
I have a weakness for comfort foods as well! although mine likely vary a little from yours, coming from Asia (although I LOVE mac n cheese & stews of all sorts!). And I love anything with potato! Piping the mash is such a great idea – better crunchy to pillowy ratio! Thank you for the idea!