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Beef and Vegetable Shepherd's Pie
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Course Main Course
Cuisine British
Servings 4 people

Equipment

  • Large skillet
  • Medium pot
  • Baking dish
  • Potato masher

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 1 cup frozen peas
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 4 large potatoes, peeled and cubed
  • 1/4 cup milk
  • 2 tablespoons butter

Instructions
 

  • Place the potatoes in a medium pot, cover with water, and boil until fork tender. Drain, then mash with the milk and butter until smooth. Set aside.
  • In a large skillet, cook the ground beef over medium heat until browned. Add the onion, carrots, and garlic. Cook for 5 minutes until the vegetables begin to soften.
  • Stir in the flour and cook for 1 minute. Add the beef broth, Worcestershire sauce, thyme, salt, and pepper. Simmer for 5 minutes until the mixture thickens.
  • Stir the frozen peas into the beef mixture and remove the skillet from heat.
  • Transfer the beef and vegetable filling to a baking dish. Spread the mashed potatoes evenly over the top.
  • Bake at 400 degrees Fahrenheit for 20 minutes until the topping turns lightly golden.

Notes

Assemble the pie in a freezer-safe dish, cover tightly, and freeze before baking. Thaw overnight in the refrigerator, then bake as directed. Add a pinch more thyme if you prefer stronger herb flavor, and avoid over-mashing the potatoes to keep some texture.
Course: Main Course
Cuisine: British
Equipment: Large skillet, Medium pot, Baking dish, Potato masher