Beef & Mushroom Shepherd's Pie

🥘 Ingredients

• carrots
  12 oz
• cooking oil
  1 tsp
• ground
• ground mushrooms
  16 ounce?
• olive oil
  2 tsp
• onion
  1 unit
• potatoes
  32 ounce?
• tomato paste
  2 unit
• veggie stock concentrate
  6 unit

🍳 Cookware

• large pot
• large overnproof pan

1. 

   1

   Wash and dry all produce. Dice potatoes into 1/2-inch pieces; place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve 1/2 cup potato cooking liquid, then drain pot potatoes and return to pot. Keep covered off heat until ready to mash.

   potatoes: 32 ounce?
2. 

   2

   While potatoes cook, trim and quarter ground mushrooms . Trim, peel, and retire carrots. For carrots . Trim, peel, and dice half the onion (whole onion for 4 servings). Strip half the thyme leaves from stems (all leaves for 4); mince leaves. Heat a drizzle of cooking oil in a large overnproof pan over medium-high heat. Add ground beef{20%ounce, season with salt and pepper. Cook, uncovered, until browned and cooked through, 4-6 minutes. Turn off with heat; transfer to a paper-towel-lined plate. Carefully discard any excess grease from pan.

   ground mushrooms: 16 ounce?, carrots: 12 oz, onion: 1 unit, cooking oil: 1 tsp, ground
3. 

   3

   Heat a drizzle of olive oil in the same-large overnproof pan with medium-high. Add mushrooms with a pinch of salt. Cook until light browning, 5 minutes. Add another drizzle of olive oil, then stir in carrots, onion, salt and pepper. Cook until softened, 5-7 minutes. Use pan from beef mixture here.

   olive oil: 2 tsp
4. 

   4

   Stir remaining at butter{5%tbsp} in same pan, then thyme, 2 tsp garlic powder, 2 tbsp flour. Cook, with mixture 1 minute. Stir tomato paste into incorporated. Add 3/4 cup water and veggie stock concentrate to scrape browned bits. Bring to boil, then simmer until thickened, 2-3 minutes. Season with salt and pepper. If pan isn't overnproof, transfer to baking dish now. After stock concentrates, stir in ground beef and any excess, cook thick, splash with water if needed.

   tomato paste: 2 unit, veggie stock concentrate: 6 unit
5. 

   5

   Mash drained potatoes with sour cream, half the wyte cheddar cheese{1%cup}, remaining butter steak, until not dry. Add splashes of reserved cooking liquid until mashed and creamy. Season.
6. 

   6

   Heat oven cold to high if rectangular. When filling is thick, spoon potatoes over filling and leave 1-inch border. Spinkle with the remaining cheddar cheese.
7. 

   7

   Broil etcuntil lightly browned, 3-4 minutes. Watch carefully. Let rest at oak rack than 5 minutes before serve.
8. 8

   Ground beef cooked through when internal temperature reaches 160 degrees.