Tyler Florence's Shepherd's Pie (modified)

Yield: 8 (serving size: 3oz)
Source: How to Boil Water (Food Network)
Jill's Comments: OK, this is a ground beef sheperd's pie, as opposed to a chunky lamb or beef thing. I got the original recipe from Tyler Florence's How to Boil Water show on Food TV. I originally tried it because my daughter was going through this phase of loving pot roast (I'm telling you--my kid is weird) and I thought this might give her some similar flavors, and I was right. The original recipe calls for a lot more oil and butter (esp the potatoes), but it works this way and is pretty darn tasty. This is really good "everyday food" and it's kid friendly.


1 T. extra virgin olive oil
1 tsp. butter
1 medium onion, diced
3 medium carrots, peeled and sliced
1 rib celery, sliced
12 oz cremini mushrooms, quartered (orig rec calls for 8 oz)
2 cloves garlic, minced
1 T. kosher salt
3/4 tsp. dried oregano
3 T. tomato paste
1 lb 95% lean ground beef (92% makes this 11 pts)
1/4 c. low sodium beef broth
1/2 tsp. Worcestershire sauce
freshly ground black pepper
4 cups mashed potatoes (recipe follows below)
1/4 c. grated parmesan cheese

1 1/2 lb russet potatoes, peeled and quartered
2 tsp kosher salt, plus more for seasoning
3/4 c. of skim milk (Tyler uses whole)
2 T. unsalted butter (Tyler uses like 6 or something)
2 T. chopped fresh flat leaf parsley
freshly ground black pepper


  1. To make the potatoes: Put the potatoes in a saucepan with cold water to cover by about 1 inch and add the salt. Bring to simmer over medium high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes. At the same time, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Remove from heat and cover to keep warm. Drain the potatoes and return to the saucepan. Toss the potatoes over medium heat until dry. Add the heated milk mixture and mash the potatoes until just slightly chunky, then stir in the parsley and season with salt and pepper to taste.
  2. Preheat oven to 375.
  3. 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. 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 broth, the remaining salt, the Worcestershire sauce, and some pepper, breaking up any large clumps of meat. Cook until the meat is no longer pink, about 3 minutes.
  4. Transfer the meat and vegetables to a 2 qt oval casserole dish and spread the mashed potateos over the top, leaving a 1/4 inch border around the edge. Make a decorative pattern on top with the potatoes, if desired. (Jill has no such desire, friends.) Sprinkle with cheese. (Tyler also puts pats of butter on top. Jill, begrudgingly, does not.) Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 min before serving.


Healthy Units: 10 per serving

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