Description
A comforting shepherd’s pie featuring savory meat and creamy mashed potatoes, perfect for weeknights and potlucks.
Ingredients
- 1 lb ground beef (or lamb)
- 1 onion, chopped
- 2 carrots, diced
- 2 cups frozen peas
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 4 cups mashed potatoes (prepared)
- 1 cup shredded cheese (optional; cheddar works well)
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 400°F (200°C). Lightly oil the baking dish if it’s not nonstick.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and diced carrots. Sauté until softened, about 5 minutes.
- Add the ground beef (or lamb) to the skillet. Break it up and cook until browned all over. If there’s excess fat, drain or spoon most of it out.
- Stir in the tomato paste and let it cook briefly to deepen the flavor, about 1 minute. Pour in the beef broth and add the Worcestershire sauce. Scrape up any browned bits from the bottom of the pan.
- Add the frozen peas and season with salt and pepper. Simmer until thickened, about 5–10 minutes, adjusting seasoning as necessary.
- Spoon the meat mixture into the prepared baking dish and spread evenly.
- Dollop or spread the mashed potatoes over the top, smoothing with a spatula and roughening the surface with a fork if desired.
- Sprinkle the shredded cheese over the top if using.
- Bake for 25–30 minutes, until bubbling and golden brown. Broil for 1–2 minutes for extra color, watching closely.
- Let it rest for 5–10 minutes before serving.
Notes
For a lower-fat version, use lean ground beef and drain fat thoroughly. You can also swap beef broth for chicken or vegetable broth in a pinch. For dairy-free mashed potatoes, use olive oil or a plant-based butter alternative.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British