This recipe is essential for brisk fall days. It's comforting and rich with savory flavors of mushroom, beef, and onion, while hints of brightness come through with the lemon and wine.
6cupsmashed pre-cooked potatoes
1tsppaprika, plus some to garnish
1bunch celery, 2-3 c, chopped
2cupcrimi mushrooms, roughly chopped
1 1/2cupfresh or frozen peas
1medium onion, finely chopped
3clovesof garlic, minced
1/3cupred wine, a dry variety
Preheat oven to 400 degrees F.
Add 2 Tbsp butter to a large skillet and heat on high; add beef when butter is hot, and begin to brown—add salt and pepper to taste. Cook for 5-7 minutes, or until browned, and remove from pan, making sure to leave the juices.
Add 1 Tbsp more butter and brown mushrooms—allow them to sit for 2-3 minutes before mixing. Reduce heat to medium-low and add remaining 1 Tbsp butter. Pour in chopped onions, garlic, carrots, and celery. Stir and allow to soften for 10 minutes. Salt and pepper to taste.
Increase heat tot medium and return meat to pan, then add in wine and scrape bits off of the bottom of the pan. Allow liquid to reduce for 2-3 minutes, then add beef broth, paprika, lemon, thyme, and Worcestershire. Reduce heat to medium-low and stir to incorporate, allowing liquid to reduce further, stirring semi-frequently for 8-10 minutes.
When liquid has reduced, add meat mixture to a baking dish (9X13, or something close). Spread into an even layer, then spread mashed potatoes on top. If you’re using cold or leftover mashed potatoes, fluffy with a fork as you pile it on top. When mashed potatoes are fluffed and spread, sprinkle additional Parmesan cheese, and a dash of paprika on top. Bake for 25 minutes, or until the top is lightly golden.