Shepherd’s Pie with Ground Beef and Creamy Mashed Potato Topping
Equipment
- Large pot
- Large skillet
- 9x9 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 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 pounds russet potatoes, peeled and cubed
- 4 tablespoons butter, divided
- ½ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Place the potatoes in a large pot, cover with water, and bring to a boil. Cook until fork-tender, about 15 minutes. Drain, then return the potatoes to the pot.
- Add 2 tablespoons butter, milk, salt, and pepper to the potatoes. Mash until smooth and creamy. Set aside.
- Heat the remaining 2 tablespoons butter in a large skillet over medium heat. Add the onion and carrots and cook until they begin to soften, about 5 minutes.
- Add the ground beef and cook, breaking it up with a spoon, until browned. Stir in the garlic and cook for 1 minute.
- Stir in the tomato paste, beef broth, Worcestershire sauce, and thyme. Simmer for 8 to 10 minutes until the liquid reduces slightly. Stir in the peas and cook for 2 more minutes.
- Preheat the oven to 400°F. Transfer the beef mixture to a 9x9-inch baking dish and spread the mashed potatoes evenly over the top.
- Bake for 20 minutes until the potato topping is lightly golden. Let rest for 5 minutes before serving.
Notes
Mash the potatoes while they are still hot so they stay smooth and spread easily over the filling. If the beef mixture looks too thick after simmering, add a splash more broth before transferring it to the dish. Leftovers reheat well in the oven at 350°F, covered, to keep the potato topping from drying out.
Course: Main Course
Cuisine: British
Equipment: Large pot, Large skillet, 9x9 baking dish, Potato masher
Cuisine: British
Equipment: Large pot, Large skillet, 9x9 baking dish, Potato masher