Beef Sheperd's Pie (Food Network)

By hmp13

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large onion, diced
• 5 medium carrots, peeled and diced
• 2 rib celery, diced
• 1 each red and yellow pepper, diced
• 4 cloves garlic, minced
• 1 tablespoon kosher salt
• 1 teaspoon Italian seasoning
• 1 can tomato paste
• 2 pound ground beef
• 1/2 cup beef broth
• 1 teaspoon Worcestershire sauce
• Freshly ground black pepper
• 1 cup each frozen peas and corn
• 6-8 cups Mashed Potatoes
• paprika
• 1/4 cup grated cheese, optional

Preparation

Step 1

Preheat oven to 375 degrees F.

Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, celery, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more. 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.

Transfer the meat and vegetables to a 4-quart casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch boarder around the edge. Make a decorative pattern on the top of the potatoes, if desired. Sprinkle with cheese and paprika. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.