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1.
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Preheat oven to 375F.
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2.
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Heat oil and 2 tablespoons butter in a large skillet over medium heat.
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Add onion, carrots, celery, mushrooms, garlic, 1 1/2 teaspoons salt, and oregano.
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Cook until vegetables are tender, about 10 minutes.
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Add tomato paste; cook until color deepens, about 8 minutes.
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Add beef, broth, 1 1/2 teaspoons salt, Worcestershire, and pepper, to taste.
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Brown meat, stirring to break up.
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3.
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Transfer meat mixture to a 2-quart casserole dish.
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Spread mashed potatoes on top, 1/4-inch from edge.
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Sprinkle with cheese, if using, and dot with remaining tablespoon of butter.
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Bake until browned and bubbling, about 40 minutes.
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Cool 10 minutes before serving.
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1.
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Warm milk and butter in a small saucepan over low heat until butter melts.
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Remove from heat; cover to keep warm.
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2.
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Simmer potatoes, uncovered, in a large pot with cold water to cover (by 1-inch) and 2 teaspoons salt until tender, about 15 minutes.
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Drain, return to pot, and toss over medium heat until moisture evaporates.
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Remove from heat, add milk mixture, and mash potatoes until slightly chunky.
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Stir in parsley and season with salt and pepper, to taste.
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Calories: 530
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Total Fat: 37 grams
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Saturated Fat: 18 grams
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Total Carbohydrate: 31 grams
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Protein: 20 grams
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Sodium: 530 milligrams
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30
Cholesterol: 100 milligrams
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31
Fiber: 4 gram
