Monday, August 15, 2011

Beef and Mushroom Shepherd's Pie- Dr. Oz show


5 large potatoes, peeled and cubed
2 tsp. minced garlic
1/2 cup unsweetened Silk
2 T. olive oil
1 tsp. salt
1 tsp. black pepper


2 T. olive oil
1 lb. lean ground beef or turkey
1 medium onion, finely diced
1 medium carrot, finely diced
1 rib celery, finely diced
8 ounces mushrooms, quartered
2 tsp. minced garlic
1/2 tsp. dried thyme
1 bay leaf
1 T. tomato paste
2 T. whole wheat flour
1/2 C. unsweetened Silk
1 C. beef broth
1 tsp. Worcestershire sauce
salt and pepper


Preheat oven to 375 degrees. In large saucepan, boil potatoes and 2 tsp. minced garlic in salted water until tender, about 15 minutes. Drain potatoes and garlic, return to saucepan and mash with potato masher or hand mixer. Stir in silk, 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. 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 broth and Worcestershire, simmering for 3-4 minutes. Remove bay leaf and season with salt and pepper. Spoon beef mixture into 2 quart baking dish and top with mashed potatoes. Bake for 20-30 minutes, or until the potatoes are brown and juices bubble around the edges.

I served with steamed veggies, whole wheat roll and fresh fruit.


  1. This sounds so good! How do you know what size the serving should be? That's where I struggle...

  2. Hi Mel!
    It's really good...especially during those cold months. A serving size should fit in the palm of your hand. You'll notice in most of these pictures, I load up on veggies and have a palm sized serving of the main dish.