Heat olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until tender, about 10 minutes. Stir in tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, 8 minutes more. Stir in beef, broth, remaining salt, Worcestershire, and some pepper, breaking up any large clumps of meat, cook until meat no longer pink, about 3 minutes.
Transfer meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch boarder around the edge. Make a decorative pattern on the top of the potatoes, if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.
1 1/2 pounds russet potatoes, peeled quartered
2 teaspoons kosher salt, plus more for seasoning
3/4 cup whole milk
6 tablespoons unsalted butter
2 tablespoons chopped fresh flat-leaf parsley
Freshly ground black pepper
Boil potatoes and salt until tender. Drain and add remaining ingredients.
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|Serving Size: 1 Serving (415g)|
|Recipe Makes: 5|
|Calories from Fat: 257 (50%)|
|Amt Per Serving||% DV|
|Total Fat 28.5g||38 %|
|Saturated Fat 11.7g||59 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 87mg||27 %|
|Sodium 2128.4mg||73 %|
|Potassium 1204mg||32 %|
|Total Carbohydrate 39.4g||12 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 34.4g|
|Protein 24.6g||35 %|
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Calories per serving: 509
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