Shepherd's Pie | Recipes & Menus | Blue Flame Kitchen

Ingredients

• 4 cups cubed peeled potatoes
• 1/2 cup milk (2%), heated
• 3 tbsp salted butter, melted
• 1/4 tsp salt
• 2 tbsp canola oil, divided
• 1 lb (0.5 kg) lean ground beef or lamb
• 1 cup diced onion
• 1 clove garlic, finely chopped
• 1 tbsp tomato paste
• 1 cup finely chopped mushrooms
• 3/4 cup diced carrot
• 1/2 cup diced celery
• 1 tsp Dijon mustard
• 1 tsp paprika
• 1 tsp soy sauce
• 1/4 tsp freshly ground pepper
• 1/2 cup beef broth
• 1/2 cup dry red wine
• 1 large egg, lightly beaten