• Cooking Time:
  • Servings:
  • Preparation Time:


  • 2 TB extra-virgin olive oil
  • 3 TB unsalted butter
  • 2 cups diced onion
  • 2 cups sliced carrot
  • 1 1/2 cup diced celery
  • 10 oz mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 TB kosher salt
  • 2 tsp dried Oregano
  • 1 1/2 tsp dried Savory
  • 1 small can of tomato paste
  • 1 1/2 lb Ground Beef
  • 1/3 cup Beef or Veal Stock
  • 1 tsp Worcestershire sauce
  • Freshly ground black pepper
  • 4 - 5 cups left-over Mashed or Riced Potatoes
  • 1/2 cup grated Parmagiano-Reggiano


  • Preheat oven to 350 degrees F.
  • Heat the olive oil and 1 TB of the butter in a sauté pan over medium heat.
  • Add the onion, carrots, celery, mushrooms, garlic, salt, oregano and savory.
  • Cook until soft.
  • Stir in the tomato paste and continue cooking until the mushrooms are soft.
  • Stir in the ground beef and the stock along with the Worcestershire, and a few grinds of black pepper.
  • Break the meat up into small bits, cook until no longer pink.
  • Pour mixture into a 3-quart casserole.
  • Spread the mashed potatoes over the top.
  • Sprinkle with either Parmagiano-Reggiano.
  • Dot with chunks of the remaining 2 TB of butter.
  • Bake 40-50 minutes or until potatoes are golden brown.


So similar to Shepherd's pie, just with beef and this makes a larger amount than the shepherd's pie recipe does.

Categories: Beef  Main Dish  Oven  Potato  Savory Pie 

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