A delightful twist on the classic shepherd's pie, featuring a rich beef filling topped with creamy mashed potatoes.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated before placing the dish inside for even cooking.
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat.
Use a skillet with a heavy bottom for even heat distribution.
Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano to the skillet. Cook until the vegetables are tender, about 10 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Stir in the tomato paste and cook until the mushrooms are soft and the tomato paste has darkened, about 8 minutes.
Cooking the tomato paste enhances its flavor and reduces acidity.
Add the ground beef, beef broth, Worcestershire sauce, remaining salt, and pepper. Cook until the beef is no longer pink, about 5 minutes.
Break up any clumps of beef for a uniform texture.
Transfer the beef mixture to a 2-quart casserole dish and spread evenly.
Press the mixture gently to create an even layer.
Boil the potatoes in a saucepan with salted water until tender, about 15 minutes.
Cut the potatoes into equal-sized pieces for even cooking.
Drain the potatoes and return them to the saucepan. Mash with butter, milk, parsley, salt, and pepper until smooth.
Warm the milk before adding for creamier potatoes.
Spread the mashed potatoes over the beef mixture, leaving a small border around the edges. Sprinkle with parmesan cheese and dot with remaining butter.
Create a decorative pattern on the potatoes with a fork for a visually appealing finish.
Bake in the preheated oven until the top is golden and the edges are bubbling, about 40 minutes.
Place the casserole dish on a baking sheet to catch any drips.
Let the pie cool for 10 minutes before serving.
Cooling allows the layers to set for easier serving.
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