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

Equipment

  • Large skillet
  • Saucepan
  • Potato masher
  • Baking dish

Ingredients
  

  • 1 lb ground beef
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 1 cup frozen peas
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • 1 tsp dried thyme
  • 4 large russet potatoes, peeled and cubed
  • 2 tbsp butter
  • 1/4 cup milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions
 

  • Place the cubed potatoes in a saucepan, cover with water, and bring to a boil. Cook until tender, about 15 minutes. Drain and return to the pan.
  • Add the butter, milk, salt, and pepper to the potatoes. Mash until smooth and set aside.
  • Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks.
  • Stir in the onion, carrots, and garlic. Cook for 5 minutes until the vegetables soften.
  • Mix in the tomato paste, beef broth, thyme, and frozen peas. Simmer for 8 minutes until the mixture thickens slightly.
  • Transfer the beef and vegetable mixture to a baking dish. Spread the mashed potatoes evenly over the top.
  • Bake at 400°F for 20 minutes until the potato topping is lightly golden.

Notes

For a thicker topping, let the mashed potatoes cool for a few minutes before spreading so they hold their shape better in the oven. Leftovers reheat well in the microwave with a splash of broth stirred into the beef layer to keep it moist. If you want to prepare the dish ahead, assemble everything and refrigerate up to one day before baking.
Course: Main Course
Cuisine: British
Equipment: Large skillet, Saucepan, Potato masher, Baking dish