Description
A comforting shepherd’s pie layered with a savory meat filling and a buttery mashed potato crust, perfect for weeknight dinners.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 pounds ground beef or lamb
- 2 cups mixed vegetables (carrots, peas, corn)
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 cup beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 4 cups potatoes, peeled and diced
- 1/2 cup milk
- 1/4 cup butter
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium heat.
- Add the diced onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Add ground beef or lamb, breaking it up and cooking until browned.
- Stir in mixed vegetables and cook for 3–5 minutes.
- Mix in tomato paste and Worcestershire sauce.
- Pour in beef broth and add thyme and rosemary, stirring to combine.
- Simmer for about 10 minutes until sauce has thickened; season with salt and pepper.
- Transfer meat filling to a baking dish and spread it out evenly.
- Boil peeled and diced potatoes in water until tender, about 15 minutes; drain.
- In the pot, mash potatoes with milk and butter until smooth; season with salt and pepper.
- Spoon mashed potatoes evenly over meat filling and smooth the top or create peaks.
- If desired, sprinkle cheddar cheese on top.
- Bake for 20–25 minutes until golden and bubbling at the edges.
- Let rest for 5–10 minutes before serving.
Notes
For creamier mash, fold in cottage cheese. Substitute lamb for beef for a traditional shepherd’s pie, or use frozen vegetables for convenience.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: British