SHEPHERD'S PIE WITH MUSHROOM ONION GRAVY

Shepherd's Pie With Mushroom Onion Gravy image

Make and share this Shepherd's Pie With Mushroom Onion Gravy recipe from Food.com.

Provided by Robs415

Categories Savory Pies

Time 1h

Yield 8 serving(s)

Number Of Ingredients 25

Previous Next

Ingredients

2 lbs russet potatoes, washed, peeled and cut into chunks
1 garlic clove, smashed
salt
6 tablespoons butter
1/2 cup heavy cream
fresh ground black pepper
2 tablespoons vegetable oil
1 1/2 lbs ground beef (85% lean)
2 teaspoons Worcestershire sauce
1/2 teaspoon cayenne pepper
2 tablespoons tomato paste
12 cups low sodium beef broth
12 large onions, finely chopped
1 red bell pepper, julienned
2 zucchini, julienned
2 carrots, peeled and grated
1 teaspoon hungarian hot paprika, plus more for garnish
4 ounces havarti cheese, grated
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 broth
salt & freshly ground black pepper

Steps:

Preheat oven to 375 degrees F.
In a medium saucepan, cover potatoes and crushed garlic with enough water to cover by 1-inch. Add some salt and bring to a boil over high heat, then reduce to medium-high and cook until fork tender, about 15 minutes. Drain potatoes, return to pot, and mash together 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 tablespoon butter and 1 tablespoon oil. When butter has melted, add beef, Worcestershire sauce, cayenne pepper and salt and pepper, to taste, and cook until meat is brown. Stir in tomato paste and saute for a few minutes. Add stock and bring to a simmer. Season and remove mixture to a bowl. In the same pan, add remaining butter and oil and saute onions until almost tender, then add red bell pepper, zucchini, carrots and paprika. Cook until tender, about 10 minutes. Remove from heat.
To assemble, in a 9 by 12-inch baking dish layer half of beef, pressing down to pack in, then sprinkle the cheese on evenly. Pour the remaining half of the beef over the cheese and press down. Next, add the sauteed vegetables and top with the mashed potatoes, spreading out with a spatula or the back of a spoon to even out and to 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 Onion Gravy.
In a medium saucepan over medium heat, saute onions and mushrooms in oil until tender and mushrooms release their moisture, about 5 minutes. Add flour and stir to evenly coat. Slowly whisk in wine and then the broth. Simmer until thickened and season with salt and pepper, to taste.

Nutrition Facts : Calories 688.5, Fat 39.9, SaturatedFat 17.6, Cholesterol 115.8, Sodium 451.1, Carbohydrate 53.4, Fiber 7.7, Sugar 14.4, Protein 26.9