Description
A comforting shepherd’s pie with a hearty meat and vegetable filling topped with creamy mashed potatoes.
Ingredients
- 1 lb ground beef or lamb
- 1 onion, chopped
- 2 carrots, diced
- 1 cup peas (frozen or fresh)
- 2 cups mashed potatoes (homemade or good-quality instant)
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat the oven to 400°F (200°C).
- Heat a drizzle of olive oil in a large skillet over medium heat. Add the chopped onion and diced carrots. Cook for 6–8 minutes until softened.
- Add the ground meat to the skillet, cooking until browned, about 6–7 minutes. Season with salt and pepper.
- Stir in the peas, beef broth, tomato paste, and Worcestershire sauce. Simmer for 5 minutes to thicken sauce and meld flavors.
- Transfer the meat filling to a baking dish, spreading it evenly.
- Dollop or spoon the mashed potatoes over the filling and smooth the top.
- Bake for 25–30 minutes until the potato topping is golden and bubbling.
- Let the pie rest for a few minutes before serving.
Notes
Use lamb for traditional shepherd’s pie or beef for cottage pie. For lower sodium, use low-sodium beef broth. Substitute peas with corn or mixed vegetables if preferred.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British