Blended Shepherd’s Pie

Shepherd's pie is a hearty delicious blend of ground beef, chopped mushrooms and mixed vegetables and topped with whipped mashed potatoes.

This version is updated to add mushrooms, adding a tasty twist to a surefire classic.

Blend-Shepherds-Pie 

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Blend-Shepherds-Pie

Blended Shepherd’s Pie


  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Yield: 4 People

Description

Shepherd's pie is a classic dish for a reason, this is an updated version that's sure to satisfy the biggest of appetites. Made from a blend of ground beef, chopped mushrooms and mixed vegetables and topped with whipped mashed potatoes.


Ingredients

  • 4 large russet potatoes, cut into chunks
  •  1/2 cup milk
  •  1/2 pound mushrooms, finely chopped
  •  1 pound lean ground beef
  •  1 small onion, chopped
  •  1 teaspoon garlic & herb seasoning
  •  2 tablespoons flour
  •  1/2 cup beef broth
  •  2 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed
  •  1 teaspoon Worcestershire sauce
  •  2 tablespoons tomato paste
  •  1/4 teaspoon salt
  •  1/2 cup shredded cheddar cheese (optional)

Instructions

  1. Preheat oven to 375°F.
  2. In a large saucepan, cook potatoes in boiling water for 15-20 minutes, or until tender. Drain and return to saucepan. Add milk and mash until potatoes are smooth.
  3. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
  4. In a large skillet, cook meat, mushrooms, onion and seasoning until meat is no longer pink. Drain if needed. Stir in flour; cook and stir 1 min. Add broth, vegetables, Worcestershire sauce, tomato paste and salt; cook 5 min., stirring occasionally.
  5. Spoon into 9 inch ×13 inch baking dish, cover with mashed potatoes.
  6. Bake 20 minutes or until heated through. Remove from oven and top with shredded cheese; bake 3-5 minutes or until cheese is melted.
Blend-Shepherds-Pie

Blended Shepherd’s Pie


  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Yield: 4 People

Description

Shepherd's pie is a classic dish for a reason, this is an updated version that's sure to satisfy the biggest of appetites. Made from a blend of ground beef, chopped mushrooms and mixed vegetables and topped with whipped mashed potatoes.


Ingredients

  • 4 large russet potatoes, cut into chunks
  •  1/2 cup milk
  •  1/2 pound mushrooms, finely chopped
  •  1 pound lean ground beef
  •  1 small onion, chopped
  •  1 teaspoon garlic & herb seasoning
  •  2 tablespoons flour
  •  1/2 cup beef broth
  •  2 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed
  •  1 teaspoon Worcestershire sauce
  •  2 tablespoons tomato paste
  •  1/4 teaspoon salt
  •  1/2 cup shredded cheddar cheese (optional)

Instructions

  1. Preheat oven to 375°F.
  2. In a large saucepan, cook potatoes in boiling water for 15-20 minutes, or until tender. Drain and return to saucepan. Add milk and mash until potatoes are smooth.
  3. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
  4. In a large skillet, cook meat, mushrooms, onion and seasoning until meat is no longer pink. Drain if needed. Stir in flour; cook and stir 1 min. Add broth, vegetables, Worcestershire sauce, tomato paste and salt; cook 5 min., stirring occasionally.
  5. Spoon into 9 inch ×13 inch baking dish, cover with mashed potatoes.
  6. Bake 20 minutes or until heated through. Remove from oven and top with shredded cheese; bake 3-5 minutes or until cheese is melted.