Beef Shepherd's Pie

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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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    Cholesterol: 100 milligrams

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    Fiber: 4 gram

* Per serving · 4 servings · Values may vary.