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Classic Shepherd's Pie with Ground Beef and Vegetables
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Course Main Course
Cuisine American
Servings 4 people

Equipment

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

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 1 cup frozen peas
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 4 medium potatoes, peeled and cubed
  • 4 tablespoons butter
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Place the potatoes in a pot and cover with water. Boil until fork tender, then drain.
  • Mash the potatoes with the butter, milk, salt, and pepper until smooth. Set aside.
  • In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat if needed.
  • Add the onion, carrots, and garlic to the skillet. Cook for 5 minutes until the vegetables soften.
  • Stir in the tomato paste, beef broth, and frozen peas. Simmer for 8 minutes until the mixture thickens slightly.
  • Spread the beef and vegetable mixture evenly in a baking dish.
  • Spoon the mashed potatoes over the top and spread to cover the filling completely.
  • Bake at 400 degrees F for 20 minutes until the potato topping turns lightly golden.

Notes

Let the pie rest for 5 minutes after baking so the filling sets before serving. You can prepare the beef mixture a day ahead and refrigerate it, then add the mashed potatoes and bake when ready. For a thicker topping, use a fork to create ridges on the potatoes before baking.
Course: Main Course
Cuisine: American
Equipment: Large skillet, Medium pot, Baking dish, Potato masher