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Ground Beef Shepherd’s Pie with Creamy Mashed Potatoes
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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, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 1 cup frozen peas
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • 4 medium potatoes, peeled and cubed
  • 1/2 cup milk
  • 4 tablespoons butter
  • Salt and pepper to taste

Instructions
 

  • Place the cubed potatoes in a pot of salted water and bring to a boil. Cook until fork-tender, then drain.
  • Return the potatoes to the pot. Add the milk, 2 tablespoons of the butter, and a pinch of salt. Mash until smooth and creamy. Set aside.
  • Preheat the oven to 400°F. Heat the remaining 2 tablespoons of butter in a large skillet over medium heat.
  • Add the ground beef, onion, carrots, and garlic. Cook, breaking up the beef, until the meat is browned and the vegetables soften.
  • Stir in the tomato paste, beef broth, Worcestershire sauce, frozen peas, and a pinch of salt and pepper. Simmer for 5 minutes until the mixture thickens slightly.
  • Transfer the beef mixture to a baking dish. Spread the mashed potatoes evenly over the top.
  • Bake for 20 minutes until the topping is lightly golden. Let rest for a few minutes before serving.

Notes

For extra creamy potatoes, warm the milk before mashing. You can assemble the pie earlier in the day and refrigerate it, then add 10 minutes to the bake time if starting from cold. Leftovers reheat well in the oven to keep the topping from getting soggy.
Course: Main Course
Cuisine: American
Equipment: Large skillet, Medium pot, Baking dish, Potato masher