Ingredients
TOMATO GROUND BEEF MIX:4 pounds ground beef4 medium onions, chopped4 garlic cloves, minced3 cans (28 ounces each) diced tomatoes, drained2 cans (6 ounces each) tomato paste1 pound sliced fresh mushrooms4 celery ribs, chopped2 tablespoons minced fresh parsley1 tablespoon salt1 tablespoon Italian seasoning2 to 3 teaspoons dried rosemary, crushed1 teaspoon pepperSHEPHERD’S PIE:3 cups warmed mashed potatoes (prepared with added milk and butter), divided2 medium carrots, grated1/4 pound fresh mushrooms, chopped1 tablespoon onion soup mix2 tablespoons grated Parmesan cheese
Preparation
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.
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.
Bake, uncovered, at 350° for 40-50 minutes or until potatoes are lightly browned.
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.
