Shepherd's Pie with Mushroom Onion Gravy

This is one of Mike and Maddie's favorite dishes. I have never been a fan of Shepherd's Pie, but this recipe changed my mind. You make a garlic mashed potato (which recipe I use all the time) for the top, with a layer of Havarti cheese, a layer of sauteed veggies and seasoned beef. The gravy makes the dish complete! I know it has the hated mushrooms, but I chop the mushrooms and onions really fine so my kids and husband don't notice! I love this dish because it's a complete meal in one dish. I like to serve it with sliced fruit, but other than that, dinner is served!

Shepard's Pie with Mushroom Gravy

2 pounds russet potatoes, washed, peeled and cut into chunks
1 clove garlic, smashed
Salt
6 tablespoons butter
1/2 cup heavy cream
Freshly ground black pepper
2 tablespoons vegetable oil
1 1/2 pounds ground beef (85 percent lean)
2 teaspoons Worcestershire sauce
2 tablespoons tomato paste
1/2 cup low-sodium beef stock
1/2 large onion, finely chopped
1 red bell pepper, julienned
2 zucchini, julienned
2 carrots, peeled and grated
4 ounces Havarti cheese, grated, (I like sliced from the deli)
Mushroom Onion Gravy, recipe follows
Directions

Preheat oven to 375 degrees F.

In a medium saucepan, cover potatoes and crushed garlic with enough water to cover by 1-inch. Add some salt and bring to a boil over high heat, then reduce to medium-high and cook until fork tender, about 15 minutes. Drain potatoes, return to pot, and mash together with 3 tablespoons of the butter and the heavy cream. Season with salt and pepper, to taste, and set aside.

In a large pan on medium-high heat, combine 1 tablespoon butter and 1 tablespoon oil. When butter has melted, add beef, Worcestershire sauce, salt and pepper, to taste, and cook until meat is brown. Stir in tomato paste and saute for a few minutes. Add stock and bring to a simmer. Season and remove mixture to a bowl. In the same pan, add remaining butter and oil and saute onions until almost tender, then add red bell pepper, zucchini, carrots. Cook until tender, about 10 minutes. Remove from heat.

To assemble, in a 9 by 12-inch baking dish layer half of beef, pressing down to pack in. Next, add the sauteed vegetables, then the cheese and top with the mashed potatoes, spreading out with a spatula or the back of a spoon to even out and to form decorative peaks and valleys. Bake for 30 minutes or until edges on potatoes turn golden brown. Serve with Mushroom Onion Gravy.

Mushroom Onion Gravy:
1/2 large onion, chopped
8 ounces white button mushrooms, sliced
3 tablespoons oil
3 tablespoons all-purpose flour
1 cup red wine or beef broth (low sodium)
2 cups beef broth (low sodium)
Salt and freshly ground black pepper


In a medium saucepan over medium heat, saute onions and mushrooms in oil until tender and mushrooms release their moisture, about 5 minutes. Add flour and stir to evenly coat. Slowly whisk in wine and then the broth. Simmer until thickened and season with salt and pepper, to taste.

Source: adapted from www.foodnetwork.com