Winter is here….and a hearty comfort meal is on the menu.
With the cooler temps in play, a piping hot comfort meal is everything you need to warm your soul. Winter is always the perfect excuse for higher caloric, flavorful meals, hearty soups and creamy casseroles. And for some reason, they always seem to taste better on a cold, winter night.
Comfort meals provide a sense of nostalgia, emotional support and overall joy. Relive your beloved childhood memories of a homecooked meal with this recipe for a savory beef and mushroom shepherd’s pie. Enjoy on your own, with your family, or make it for your significant other. Because nothing says I love you more than a homemade, delicious meal made from the heart.
Savory Ground Beef and Mushroom Shepherd’s Pie
NOTE: You can make this sans meat as well and it’s just as comforting!
- 1 – 1 ½ lbs. Shiitake Mushrooms – cut into halves
- 1 ½ lbs. ground beef (or ground lamb)
- 2 large carrots – diced
- 1 tablespoon olive oil
- 1 large onion – minced
- 2 pounds Russet potatoes – peeled and cut into large cubes
- 1/3 cup butter
- 2 teaspoons Fresh thyme
- 6 cloves garlic – minced
- ¼ cup tomato paste
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
- Preheat oven to 350 degrees
- Place a large pot of water on the stove and turn on high
- Place the potatoes in the pot
- Boil the potatoes until soft, drain, then place back in the pan.
- Mash the potatoes
- Melt the butter in a skillet with thyme and garlic, then add to the potatoes. Set aside.
- Heat the oil in another large pan over medium-high heat.
- Add the onion and cook for 5 minutes.
- Add the mushrooms and cook until they have released their liquid and are starting to brown, about 10 minutes.
- Add the ground meat and carrots, then cook until the meat is no longer pink.
- Add the garlic, tomato paste, and Worcestershire sauce and cook for 2-3 minutes
- Season to taste with sea salt and pepper.
- Transfer the ground beef and mushroom shepherd’s pie mixture to an ovenproof baking dish. Top with the brown butter mashed potatoes and spread them evenly over the top. Bake in the oven for 30 minutes, or until it is hot and starting to bubble at the sides.
- Remove from the oven, top with fresh thyme.