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Spanish Mushroom Shepherd’s Pie Recipe with Beef & Brown Butter

Spanish Mushroom Shepherd’s Pie

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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 6

Ingredients
  

  • 2 lbs pounds Yukon Gold potatoes peeled and cubed
  • 6 tbsp unsalted butter divided (4 tbsp for mash, 2 tbsp for filling)
  • 1/2 cup whole milk warmed
  • 1 cup Manchego cheese grated
  • 1.5 lbs ground beef lean (85/15)
  • 10 oz cremini mushrooms sliced
  • 1 large yellow onion diced
  • 2 medium carrots diced
  • 1 medium red bell pepper diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tbsp smoked paprika pimentón
  • 1 tsp ground cumin
  • 1 tbsp fresh thyme leaves
  • 1 cup beef broth

Instructions
 

  • Place peeled potatoes in a large pot, cover with salted water, and bring to a boil. Cook for 15-20 minutes until fork-tender.
  • While potatoes cook, melt 4 tablespoons of butter in a small saucepan over medium heat. Swirl constantly until the butter foams and turns a golden brown color with a nutty aroma (about 3-5 minutes). Remove from heat immediately.
  • Drain potatoes and return to the pot. Mash with the brown butter, warm milk, and 3/4 cup of the grated Manchego cheese. Season with salt and pepper. Set aside.
  • Preheat oven to 400°F (200°C).
  • In a large oven-safe skillet or Dutch oven, heat the remaining 2 tablespoons of butter over medium-high heat. Add sliced mushrooms and cook undisturbed for 4-5 minutes until browned. Remove mushrooms and set aside.
  • In the same skillet, add the ground beef. Break it up with a spoon and cook until browned. Drain excess fat if necessary.
  • Add the diced onion, carrots, and red bell pepper to the beef. Sauté for 5-6 minutes until vegetables soften. Add minced garlic, smoked paprika, cumin, and thyme; cook for 1 minute until fragrant.
  • Stir in the tomato paste and cook for 1 minute. Pour in the beef broth and return the cooked mushrooms to the pan. Simmer for 3-5 minutes until the sauce slightly thickens.
  • Spread the mashed potatoes evenly over the beef filling. Sprinkle the remaining 1/4 cup of Manchego cheese on top.
  • Bake for 20 minutes until the filling is bubbling. Broil for the last 2-3 minutes to golden brown the top. Let rest for 10 minutes before serving.