• Active Time 25m
  • Total Time 45m
  • Rating ****

Serves 6


  • 3 tablespoons olive oil
  • 1 1/2 cups small pearl onions, peeled and halved
  • 3 garlic cloves, thinly sliced
  • 3/4 cup chopped celery (approximately 2 stalks)
  • 2 cups mushrooms, cleaned and sliced
  • 3 tablespoons flour, divided
  • 2 pounds ground beef
  • Salt and freshly ground black pepper
  • 1 cup beef stock
  • 3 tablespoons tomato paste
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon red pepper flakes
  • 1/2 cup (plus a bit for garnish) roughly chopped flat-leaf parsley
  • Garlic mashed potatoes (see recipe)
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup grated cheddar cheese

Companion recipe: Garlic Mashed Potatoes


Preheat the oven to 425 degrees F.

Heat olive oil in a large skillet over medium to medium high heat. Add pearl onions, toss, cover and steam until they begin to soften, 5 to 7 minutes. Add the garlic and celery and stir. Add mushrooms and cook until they give off liquid and start to brown, approximately 5 minutes. Add 1 tablespoon of flour, stir and cook 1 to 2 minutes. Add meat, break it up, season with salt and pepper and cook until browned. Add stock, tomato paste, thyme and pepper flakes and bring to a boil. Lower heat and simmer until gravy thickens and is absorbed by meat. Stir in 1/2 cup parsley and remaining flour.

Pour filling in a deep pie dish and let cool.

Spread the mashed potatoes on top of the meat. Sprinkle potatoes with Parmesan and Cheddar cheeses. Bake pie for about 15 to 20 minutes.

Remove from oven and sprinkle with remaining chopped parsley. Let stand 5 minutes before serving.

Notes: Allow all the liquid to be absorbed by the meat and vegetables so it doesn't spill out later.

If you cannot find pearl onions, just chop and add the onions you have at hand.

You can use leftover cooked hamburger meat rather than raw, or make the meat a day ahead and reheat it before cooking.

Recipe reprinted by permission of Harper Collins. All rights reserved.

RecID 6312

nutrition information per serving

635 calories; 38g total fat; 102mg cholesterol; 323mg sodium; 33g carbohydrates; 3g fiber; 42g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Sign Up for Cooking.com Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.

Follow Cooking.com