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Ground Beef Shepherd’s Pie with Mashed Potatoes
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Saucepan

Ingredients
  

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

Instructions
 

  • Brown the ground beef in a large skillet over medium heat, breaking it up as it cooks. Add the onion, carrots, and garlic and cook until the vegetables begin to soften.
  • Transfer the mixture to the slow cooker. Stir in the beef broth, Worcestershire sauce, thyme, salt, and pepper.
  • Cover and cook on low for 6 hours or until the carrots are tender.
  • About 30 minutes before serving, place the potatoes in a saucepan and cover with water. Boil until fork-tender, then drain.
  • Mash the potatoes with the butter and milk until smooth. Season with salt and pepper.
  • Stir the frozen peas into the beef mixture in the slow cooker. Spoon the mashed potatoes over the top and let everything warm together for 10 minutes on low before serving.

Notes

Stir the peas in at the end so they stay bright and keep some bite. If the mashed potatoes seem thick after sitting, add a splash more milk before spreading them over the filling. Leftovers reheat well in the oven at 350 degrees, which helps the potato layer stay firm instead of soggy.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Saucepan