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Classic Shepherd’s Pie with Garden Peas
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Course Main Course
Cuisine British
Servings 4 people

Equipment

  • Large Skillet
  • Large Pot
  • Potato Masher
  • Baking Dish

Ingredients
  

  • 1 lb ground beef
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 1 cup garden peas
  • 2 lbs russet potatoes, peeled and cubed
  • 4 tbsp butter, divided
  • 1/2 cup milk
  • 1 cup beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • Salt and black pepper to taste

Instructions
 

  • Preheat the oven to 400°F. Place the potatoes in a large pot, cover with water, and boil until fork-tender, about 15 minutes. Drain and return them to the pot.
  • Add 2 tablespoons butter and the milk to the potatoes. Mash until smooth, then season with salt and pepper. Set aside.
  • While the potatoes cook, heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon.
  • Stir in the onion, carrots, and garlic. Cook for 5 minutes until the vegetables soften.
  • Pour in the beef broth, Worcestershire sauce, and thyme. Simmer for 8 minutes until the liquid reduces slightly. Stir in the garden peas and cook 2 minutes more. Season with salt and pepper.
  • Transfer the beef mixture to a baking dish. Spread the mashed potatoes evenly over the top. Dot with the remaining 2 tablespoons butter.
  • Bake for 20 minutes until the topping turns lightly golden. Let it rest 5 minutes before serving.

Notes

For a smoother topping, warm the milk before adding it to the potatoes. If the filling seems too loose after simmering, let it cook a minute longer to thicken. Leftovers reheat well in the oven at 350°F with foil on top to keep the potatoes from drying out. Fresh thyme can replace the dried version if you have it on hand.
Course: Main Course
Cuisine: British
Equipment: Large Skillet, Large Pot, Potato Masher, Baking Dish