Beef and Mushroom Shepherd's Pie

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Another great recipe from Silk! This Shephard's pie includes hearty, richly flavored beef and vegetables under a garlicky mashed potato crust.
Serves 4


  • 2 lbs potatoes
  • 4 garlic clove
  • 1 cup unsweetened Silk
  • 2 tbsp unsalted butter or olive oil
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp olive oil
  • 11 lbs lean ground beef
  • 1 medium onion, finely diced
  • 1 medium carrot, finely diced
  • 1 rib celery, finely diced
  • 8 oz mushrooms, quartered
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 1 tbsp tomato paste
  • 2 tbsp flour
  • 1 cup beef stock
  • 1 tsp worcestershire sauce
  • pepper


Preheat oven to 375 ° F. Lightly oil or butter a 11/2-quart baking dish. In a large saucepan, boil potatoes and 2 cloves garlic in salted water until tender, about 15 minutes. Drain potatoes and garlic, return to saucepan and mash with a potato masher. Stir in Silk, butter or olive oil, salt and pepper. Taste and adjust seasonings. While potatoes are cooking, place a large skillet over medium heat. Add oil to hot pan and brown the ground beef, about 3 minutes. Add onion, carrots, celery and saute until onions begin to soften, about 5 minutes. Add mushrooms, garlic, thyme, bay leaf and tomato paste, stirring until liquid reduces, about 5-7 minutes. Sprinkle flour over mixture and stir for 1 minute. Slowly add Silk, stirring continuously until completely combined. Add beef stock and Worcestershire, simmering for 3-4 minutes. Remove bay leaf and season with salt and pepper. Spoon beef mixture into prepared baking dish and top with mashed potatoes, leaving a half-inch border around the edges. Bake for 20-30 minutes, or until the potatoes are brown and juices bubble around the edges. Allow to cool 10 minutes before serving.


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