Tomato Beef Shepherd’s Pie

Name: Tomato Beef Shepherd's Pie
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 1 shepherd's pie (6 servings) plus 14 cups tomato ground beef mix.
Ingredients: TOMATO GROUND BEEF MIX:; 4 pounds ground beef; 4 medium onions, chopped; 4 garlic cloves, minced; 3 cans (28 ounces each) diced tomatoes, drained; 2 cans (6 ounces each) tomato paste; 1 pound sliced fresh mushrooms; 4 celery ribs, chopped; 2 tablespoons minced fresh parsley; 1 tablespoon salt; 1 tablespoon Italian seasoning; 2 to 3 teaspoons dried rosemary, crushed; 1 teaspoon pepper; SHEPHERD'S PIE:; 3 cups warmed mashed potatoes (prepared with added milk and butter), divided; 2 medium carrots, grated; 1/4 pound fresh mushrooms, chopped; 1 tablespoon onion soup mix; 2 tablespoons grated Parmesan cheese

TOTAL TIME: Prep: 45 min. Bake: 40 min. YIELD: 1 shepherd's pie (6 servings) plus 14 cups tomato ground beef mix.

This recipe’s meaty mixture is handy to keep in the freezer to jump start other main dishes. To give the pie a pretty look, pipe on the mashed potatoes using a large star tip.

Ingredients

TOMATO GROUND BEEF MIX:
4 pounds ground beef
4 medium onions, chopped
4 garlic cloves, minced
3 cans (28 ounces each) diced tomatoes, drained
2 cans (6 ounces each) tomato paste
1 pound sliced fresh mushrooms
4 celery ribs, chopped
2 tablespoons minced fresh parsley
1 tablespoon salt
1 tablespoon Italian seasoning
2 to 3 teaspoons dried rosemary, crushed
1 teaspoon pepper
SHEPHERD'S PIE:
3 cups warmed mashed potatoes (prepared with added milk and butter), divided
2 medium carrots, grated
1/4 pound fresh mushrooms, chopped
1 tablespoon onion soup mix
2 tablespoons grated Parmesan cheese

Directions

1. In a Dutch oven, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, mushrooms, celery, parsley, salt, Italian seasoning, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Uncover; simmer 15 minutes longer.
2. In a large bowl, combine 1 cup potatoes, carrots, mushrooms and soup mix; spread into a greased 2-qt. baking dish. Top with 2 cups beef mix and remaining potatoes. Sprinkle with cheese.
3. Bake, uncovered, at 350° for 40-50 minutes or until potatoes are lightly browned.
4. Cool remaining beef mix. Cover and refrigerate for up to 3 days or freeze in 2-cup portions in freezer containers. May be frozen for up to 3 months. Thaw in the refrigerator before using.

Nutrition Facts

1 each: 241 calories, 10g fat (4g saturated fat), 38mg cholesterol, 712mg sodium, 27g carbohydrate (6g sugars, 4g fiber), 12g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat, 1 vegetable, 1 fat.