This classic Shepherd’s Pie is a comforting dish with layers of seasoned ground meat, tender vegetables, and creamy mashed potatoes, all baked to golden perfection!
Ingredients:
For the Meat Filling:
1 ½ lbs ground lamb or beef
1 large onion, chopped
2 garlic cloves, minced
2 carrots, diced
1 cup frozen peas
1 cup beef broth
2 tbsp tomato paste
2 tbsp Worcestershire sauce
2 tbsp olive oil
1 tsp dried thyme
Salt and pepper, to taste
For the Mashed Potatoes:
4 large russet potatoes, peeled and cubed
½ cup heavy cream
4 tbsp unsalted butter
½ cup milk
Salt and pepper, to taste
Instructions:
Cook the potatoes: Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and mash with heavy cream, butter, milk, salt, and pepper.
Cook the meat filling: Heat olive oil in a skillet over medium heat. Add chopped onion and garlic, cooking until softened. Add ground meat and cook until browned. Stir in diced carrots, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Add beef broth and peas, simmering for 5-7 minutes.
Preheat your oven to 400°F (200°C).
Assemble the pie: Spread the meat filling in a 9×13-inch baking dish. Top with an even layer of mashed potatoes.
Bake for 20-25 minutes, or until the top is golden and slightly crispy.
Serve hot, garnished with fresh parsley, if desired.
Helpful Tips:
For a cheesy twist, add shredded cheddar to the mashed potatoes before baking.
Use a fork to create texture on the mashed potato layer for a crispier finish.🥰😋❤️😋
