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Hearty Beef Shepherd's Pie with Mashed Potato Topping
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Course Main Course
Cuisine British
Servings 4 people

Equipment

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

Ingredients
  

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

Instructions
 

  • Place the cubed potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, then drain and return to the pot.
  • Add 2 tablespoons butter and the milk to the potatoes. Mash until smooth, season with salt and pepper, and set aside.
  • Heat the remaining 2 tablespoons butter in a large skillet over medium heat. Add the onion and carrots and cook until softened.
  • Stir in the garlic and cook for one minute. Add the ground beef and cook until browned, breaking it up as it cooks.
  • Mix in the tomato paste, then pour in the beef broth and Worcestershire sauce. Simmer until the liquid reduces slightly.
  • Stir in the frozen peas and season with salt and pepper. Remove from heat.
  • Preheat the oven to 400 degrees. Spread the beef mixture in a baking dish and spoon the mashed potatoes over the top, smoothing the surface.
  • Bake for 20 minutes until the potato topping starts to brown. Let rest a few minutes before serving.

Notes

Mash the potatoes while they are still hot for the creamiest texture. You can prepare the beef filling and potato topping a day ahead, assemble the dish, and bake it when ready to serve. Leftovers reheat well in the oven to keep the topping from turning soggy.
Course: Main Course
Cuisine: British
Equipment: Large pot, Large skillet, Potato masher, Baking dish, Oven