Description
Classic Shepherd’s Pie
Ingredients
For the Meat Filling:
1 lb ground lamb or beef
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced
1/2 cup frozen peas
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1 cup beef broth
1/2 tsp salt
1/4 tsp black pepper
For the Mashed Potato Topping:
2 lbs russet potatoes, peeled and cut into chunks
1/2 cup unsalted butter
1/2 cup milk or heavy cream
1/2 cup shredded cheddar cheese (optional)
Salt and pepper, to taste
For Garnish:
Fresh parsley, chopped
Directions
Prepare the Meat Filling:
Heat olive oil in a large skillet over medium heat. Add the onion and carrots; cook for 5–6 minutes until softened. Add the garlic and ground meat; cook until browned.
Stir in tomato paste, Worcestershire sauce, thyme, and rosemary. Pour in the beef broth, season with salt and pepper, and simmer for 10 minutes. Add the frozen peas and mix well. Remove from heat.
Make the Mashed Potatoes:
Boil the potatoes in salted water for 15–20 minutes until tender. Drain and mash with butter, milk, salt, and pepper until smooth. Add shredded cheddar for extra flavor if desired.
Assemble the Pie:
Preheat the oven to 400°F (200°C). Spread the meat filling evenly into a 9×13-inch baking dish. Top with the mashed potatoes, smoothing them out with a fork to create a textured surface.
Bake:
Bake for 20–25 minutes, or until the mashed potato topping is golden brown and slightly crispy.
Garnish & Serve:
Sprinkle with freshly chopped parsley and serve warm.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Calories: 380 kcal per serving
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