English Shepherd's Pie

Ingredients:

• 700 g potatoes, peeled and cut into quarters
• 3/4 cup milk
• 7 tablespoons unsalted butter
• 1/4 cup extra-virgin olive oil
• 1 onion, finely chopped
• 3 carrots, thinly sliced
• 1 stalk celery, thinly sliced
• 220 g of champignons, cut into quarters
• 2 cloves garlic, finely chopped
• 3/4 tsp dried oregano
• 3 tablespoons tomato paste
• 450 g of ground beef
• 0.5 cups low-sodium beef broth
• 1 teaspoon Worcestershire sauce
• 2 tbsp chopped fresh parsley

Preparation:

1. Preheat oven to 190°C.
2. Place the potatoes in a medium saucepan, cover with cold water, and add a generous pinch of salt. Bring to a boil, reduce heat, and simmer until the potatoes are tender but not falling apart, about 15 minutes. While the potatoes are cooking, combine the milk and 6 tablespoons of butter in a small saucepan and heat over medium heat, stirring until the butter has melted and the milk is steaming. Drain the potatoes and return the saucepan to medium heat. Add the hot milk mixture and mash the potatoes. Season with salt and pepper and set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the onion, carrot, celery, mushrooms, garlic, oregano, 1 teaspoon salt, and a few grinds of black pepper. Cook, stirring, until the vegetables are softened, about 10 minutes. Add the tomato paste and cook until the mixture turns brick red, about 2 minutes. Add the beef and 1/2 teaspoon salt. Continue cooking, breaking up the ground beef with a spoon, until the meat is no longer pink, about 4 minutes. Add the beef broth and Worcestershire sauce and cook until the filling thickens, about 1 minute more. Remove from heat.
4. Transfer the filling to a 2-quart oval baking dish and top with the mashed potatoes. Spread gently with a spoon, stopping about 0.5 cm from the edge of the dish. Melt the remaining 1 tablespoon butter and drizzle it over the potatoes. Bake until the potatoes are golden brown and the filling is bubbling, about 40 minutes. Sprinkle with parsley.