Beef Shepherd' Pie

SOURCE: Foodnetwork.com
ANNIE'S RATING: 3 stars
TOTAL COOKING & PREP TIME: about 1 to 2 hrs
SERVINGS: 2 to 3

WHAT'S NEEDED:

For the mashed potatoes:

• 3/4 lb (or about 2 large pieces) russet potatoes, peeled and quartered
• 1/3 tsp iodized salt, plus more for seasoning (NOTE A)
• 1/3 cup whole milk
• 3 TBSP unsalted butter
• 1 TBSP fresh flat-leaf parsley, chopped
• Ground black pepper

For the beef filling:

• 1 TBSP extra-virgin olive oil
• 1 TBSP unsalted butter
• 1/2 medium onion, diced
• 1&1/2 medium carrots, peeled and sliced
• 1/2 rib celery, sliced
• 1/4 lb (4 oz) cremini mushrooms, quartered
• 1 clove garlic, minced
• 1/2 tsp iodized salt (NOTE A)
• 1/3 tsp dried oregano
• 1&1/2 TBSP tomato paste
• 1/2 lb ground beef
• 1/8 cup canned low sodium beef broth
• 1/4 tsp Worcestershire sauce
• Ground black pepper
• 1/8 cup Parmesan, grated (optional) (NOTE B) 
• 1 cup Colby Jack cheese, grated (optional) (NOTE B)
• Non-stick cooking spray (optional) (NOTE C)

HOW TO:

For the mashed potatoes:

1. Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt. Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes.
2. While waiting for the potatoes to cook, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm.
3. When the potatoes are cooked, drain them and return to the saucepan. Toss the potatoes over medium heat until dry.
4. Using a food processor, combine the potatoes and the heated milk mixture. Run pulse for until the potatoes are just slightly chunky, then stir in the parsley and season with salt and pepper, to taste. (NOTE D)

For the beef filling:

1. Preheat oven to 375 degrees F.
2. Heat the olive oil and butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes.
3. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more.
4. Stir in the beef, the broth, the remaining salt, the Worcestershire, and some pepper, breaking up any large clumps of meat, cook until the meat is no longer pink, about 3 minutes.
5. Transfer the meat and vegetables to an oval or round casserole dish/baking pan and spread the mashed potatoes over the top, leaving a 1/2-inch boarder around the edge. (NOTE E)
6. If you're using both Parmesan and Colby Jack cheeses, sprinkle first with the Colby Jack cheese then top with Parmesan, leaving a 1/2-inch boarder around the edge. (NOTE E) Either dot the cheese with butter or spray with cooking spray.
7. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes.
8. Let cool for 10 minutes before serving.

NOTES:

• (A) The original recipe used kosher salt. I, on the other hand, used iodized salt; hence, i cut the measurement into 1/3 of what's required.
• (B) I highly recommend adding these cheeses to this dish.
• (C) Butter may be substituted for the non-stick cooking spray.
• (D) I highly recommend that the potatoes be slightly chunky instead of being mashed finely.
• (E) I increased the space provided in the original recipe since the cheese will melt anyway into this area. I believe that the space from the border to the potatoes and cheese will allow for the steam from the beef filling to escape, therefore creating a thicker and richer beef filling.