Sheperds Pie with Mushroom Gravy
From lanabade 14 years ago
- 30 minutes to make
- Serves 8
This is a whole new rendition of an old favorite,with cheese and gravy.So delicious and a real comfort casserole!
Ingredients
- 2 pounds russet potatoes shopping list
- 1 clove smashed garlic. shopping list
- salt shopping list
- 2 tablespoons butter shopping list
- 1/2 cup heavy cream shopping list
- freshly ground black pepper shopping list
- 2 tablespoons veg. oil shopping list
- 1 1/2 pounds ground beef(85 %)lean shopping list
- 2 tsps.worcestershire sauce. shopping list
- 1/2 tsp. cayenne pepper shopping list
- 2 tablespoons tomato paste. shopping list
- 1/2 cup low-sodium beef stock. shopping list
- 1/2 large onion,finely chopped shopping list
- 1 red bell pepper/julienned. shopping list
- 2 zucchini/julenned shopping list
- 2 carrots,peeled and grated. shopping list
- 1 tsp. hungarian hot paprika,plus more to garnish shopping list
- 4 ounces havarti cheese,grated shopping list
- mushroom Gravy(see receipe) shopping list
How to make it
- PREHEAT oven 375 degrees
- in a medium,cover potatoes and the crushed garlic with water to cover by 1 inch.
- Add some salt,bring to a boil over high heat.,reduce to medium-high and cook until fork tender,about15 minutes
- Drain potatoes,return to pot
- Mash with 3 tablespoons of the butter and the heavy cream.
- Season with salt and pepper. to taste and set aside.
- In a large pan on medium-high heat.
- ,combine 1 tablesppon butter and 1 tablespoon oil.
- When the butter has melted,add the beef,worcestershire sauce,cayenne pepper,and salt and pepper to taste,cook until the meat has browned.
- Stir in the tomato paste and saute for a few minutes.
- Add stock and simmer.
- season and remove mixture to a bowl.
- in the same pan,add remaining butter and oil and saute' onions till almost tender.
- Add red bell pepper,zucchini,carrots and paprika.
- cook until tender,about 10 minutes.
- Remove from heat.
- In a 9X 12 inch baking dish,layer half the beef,prssing down to pack in.
- Sprinkle the cheese over evenly.
- pour the remaining half of beef over the cheese and press down.
- Next,add sauteed vegetables over this and top with the mashed potatoes,spreading out with a spatula to even out and 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 gravy.
- Mushroom-Onion Gravy:
- 1/2 large onion,chopped
- 8 ounces white button mushrooms,sliced
- 3 tablespoons oil
- 3 tablespoons all purpose flour
- 1 cup red wine
- 2 cups beef stock
- Freshly ground black pepper ans salt to taste
- In a medium saucepan,over medium heat,saute onions and mushrooms in oil till tender and mushrooms release their moisture about 5 minutes.
- Add flour and stit to evenly coat.
- Slowly whisk in wine and then broth.
- simmer until thickened and season with salt and pepper,to taste.
The Rating
Reviewed by 13 people-
This is so differant and sounds so delicious. I deffinatly will try this.
Hi 5.
Ed
P.S. Great job should be a 10 reting.
spinach1948
in Dorchester-Boston loved it
-
Wow, this sounds so delicious! I know what were eating tomorrow!! Thanks.
Hi 5!!
Des
deslovescookin
in El Mirage loved it
-
Good!
cuzpat
in Sikeston loved it
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