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Beef & Mushroom Shepherd Pie (Dr Oz)

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 30 min
Category: Dinner Entrees Sub Category: Beef Entrees

what you need
  • 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
make it
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.

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.

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.
Notes
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