Shepherd's Pie
By KarleeLucas
The best Shepherd's Pie (like this one!) is a gorgeous comfort food--delicious layers of mushrooms and carrots and sirloin, topped with fluffy mashed potatoes. Nothing beats it for chasing away the cold weather blues.
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Ingredients
- 1-1/2 cups College Inn® Beef Broth
- 1 Tbsp. Contadina® Tomato Paste
- 3 Tbsp. olive oil divided
- 1/2 cup chopped onion
- 1 cup sliced baby portabella mushrooms or other mushrooms
- 1/2 cup carrots diced
- 1/2 cup flour
- 1 lb. beef sirloin, cut into 1/2-inch cubes
- 1 Tbsp. minced garlic
- 1/4 cup dry red wine
- 4 cups mashed potatoes
- salt and pepper to taste (optional)
- additional minced garlic (optional)
- Parmesan cheese (optional)
Details
Level of difficulty Average
Preparation time 10mins
Cooking time 45mins
Cost Average budget
Preparation
Step 1
1. Heat 1 tablespoon oil in large skillet; add onions, mushrooms and carrots and cook 5 minutes. Remove; set aside.
2. Combine flour, salt and pepper in shallow bowl. Coat beef in flour mixture. Brown beef in small batches in remaining oil in same skillet over medium-high heat. Do not crowd beef. Remove beef and set aside. Add garlic; cook 1 minute.
3. Add broth and wine to skillet. Cook, scraping bottom of skillet. Bring to boil and reduce liquid by half. Stir in tomato paste. Bring to boil. Return beef to skillet. Cover and cook 20 minutes. Uncover and cook 15 minutes longer or until beef is tender and sauce is thickened, stirring occasionally.
4. Stir in vegetables. Spoon hot meat mixture into a 9-inch deep-dish pie pan or shallow broiler-proof casserole dish. Top with mashed potatoes and broil about 4 to 5 minutes or until top is golden brown.
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