Beef & Mushroom Shepherd Pie (Dr Oz)
Beef & Mushroom Shepherd Pie (Dr Oz)

Beef & Mushroom Shepherd Pie (Dr Oz)

30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
Potatoes
2 pounds potatoes, peeled and cubed
2 cloves garlic
1/2 cup Silk Unsweetened
2 Tbsp unsalted butter or olive oil
1 tsp salt
1 tsp freshly ground black pepper
Filling
2 tablespoons olive oil
1 pound lean ground beef
1 medium onion, finely diced
1 medium carrot, finely diced
1 rib celery, finely diced
8 ounces mushrooms, quartered
2 cloves garlic, minced
1/2 teaspoon dried thyme
1 bay leaf
1 Tbsp tomato paste
2 Tbsp flour
1/2 cup Silk Unsweetened
1 cup beef stock
1 teaspoon Worcestershire sauce
Salt and pepper
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Let's Make It
1
Preheat oven to 375°F. Lightly oil or butter a 1 1/2-quart baking dish. In a large saucepan, boil potatoes and 2 cloves garlic in salted water until tender, about 15 minutes. Drain potatoes and garlic, return to saucepan and mash with a potato masher. Stir in Silk, butter or olive oil, salt and pepper. Taste and adjust seasonings.
2
While potatoes are cooking, place a large skillet over medium heat. Add oil to hot pan and brown the ground beef, about 3 minutes. Add onion, carrots, celery and sauté until onions begin to soften, about 5 minutes. Add mushrooms, garlic, thyme, bay leaf and tomato paste, stirring until liquid reduces, about 5-7 minutes. Sprinkle flour over mixture and stir for 1 minute. Slowly add Silk, stirring continuously until completely combined. Add beef stock and Worcestershire, simmering for 3-4 minutes. Remove bay leaf and season with salt and pepper.
3
Spoon beef mixture into prepared baking dish and top with mashed potatoes, leaving a half-inch border around the edges. Bake for 20-30 minutes, or until the potatoes are brown and juices bubble around the edges. Allow to cool 10 minutes before serving.
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