Shepherd’s Pie Topped with Mashed Potatoes and Onion Gravy

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Course Main Course

Cuisine British

Servings 4 people

Equipment

Large skillet
Medium pot
Potato masher
Baking dish

Ingredients

4 large russet potatoes, peeled and cubed
1 pound ground beef
2 large onions, 1 diced and 1 thinly sliced
2 carrots, diced
1 cup frozen peas
2 cups beef broth
3 tablespoons all-purpose flour
1/2 cup milk
3 tablespoons butter
Salt and black pepper

Instructions

Place the cubed potatoes in a pot of salted water and boil until tender. Drain, then mash with the milk, 2 tablespoons of butter, and a pinch of salt until smooth. Set aside.
Heat a large skillet over medium heat and cook the ground beef until browned. Add the diced onion and carrots, then cook until the vegetables soften.
Stir in the frozen peas and season with salt and pepper. Spoon the mixture into a baking dish and spread the mashed potatoes evenly over the top. Dot with the remaining tablespoon of butter.
Bake at 375 degrees for 20 minutes until the potato topping turns lightly golden.
While the pie bakes, melt the remaining butter in the same skillet. Add the sliced onion and cook until soft. Sprinkle in the flour, stir for one minute, then slowly whisk in the beef broth. Simmer until the gravy thickens. Season with salt and pepper.
Let the pie rest a few minutes after baking, then serve slices with the onion gravy spooned over the top.

Notes

Mash the potatoes while they are still hot so they stay light and spread easily over the filling. If the gravy thickens too much while sitting, add a splash of broth to loosen it before serving. Leftovers reheat well in the oven with a little extra broth drizzled on top to keep the potatoes from drying out.

Course: Main Course
Cuisine: British
Equipment: Large skillet, Medium pot, Potato masher, Baking dish