Description
A comforting and traditional shepherds pie recipe featuring savory ground meat, garden vegetables, and a creamy, golden-brown mashed potato topping.
Ingredients
1.5 lbs ground lamb or lean ground beef
1 large onion, finely chopped
2 large carrots, diced
2 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1.5 cups beef broth
1 teaspoon dried thyme
1 cup frozen peas
2 lbs Russet potatoes, peeled and cubed
1/2 cup heavy cream
4 tablespoons unsalted butter
Salt and black pepper to taste
Instructions
Step 1: Preheat your oven to 400°F (200°C). Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes.
Step 2: While the potatoes cook, brown the ground meat in a large skillet over medium-high heat. Drain excess fat.
Step 3: Add the onion and carrots to the skillet with the meat and sauté until the vegetables are softened, about 5 minutes. Stir in the garlic and cook for another minute.
Step 4: Stir in the tomato paste and flour, cooking for 2 minutes to remove the raw flour taste. Slowly pour in the beef broth and add the thyme. Simmer until the sauce thickens.
Step 5: Stir in the frozen peas and season with salt and pepper. Pour the mixture into a 9x13 inch baking dish.
Step 6: Drain the cooked potatoes and mash them with the butter and heavy cream until smooth. Season to taste.
Step 7: Spread the mashed potatoes evenly over the meat mixture. Use a fork to create a decorative pattern on top.
Step 8: Bake for 25-30 minutes, or until the potato topping is golden brown and the filling is bubbling.
Notes
For an extra crispy top, place the pie under the broiler for the last 2-3 minutes of baking. Watch it carefully to prevent burning!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Beef & Red Meat
- Cuisine: British
Nutrition
- Serving Size: 1 cup
- Calories: 485 kcal
- Sugar: 5g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 85mg
