Shepherd's Pie
A delicious and comforting classic dish made with savory meat filling and creamy mashed potatoes.
Ingredients
For the Meat Filling
- 2 tablespoons olive oil For sautéing
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 pounds ground beef or lamb
- 2 cups mixed vegetables (carrots, peas, corn) Frozen recommended for convenience
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 cup beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste Salt and pepper For seasoning
For the Mashed Potato Topping
- 4 cups potatoes, peeled and diced Russet recommended
- 1/2 cup milk
- 1/4 cup butter
- to taste Salt and pepper For seasoning
- 1 cup shredded cheddar cheese Optional topping
Instructions
Prepare the Meat Filling
- Preheat your oven to 400°F (200°C).
- In a large skillet, heat olive oil over medium heat.
- Add diced onion and cook until translucent, about 5 minutes.
- Add minced garlic and let it simmer for another minute.
- Add ground beef or lamb, breaking it apart with a wooden spoon, and cook until browned.
- Stir in mixed vegetables and cook for about 5 minutes.
- Add tomato paste, Worcestershire sauce, broth, thyme, and rosemary. Stir and let it simmer for 10 minutes until thick.
- Season with salt and pepper, then transfer the meat filling to a baking dish.
Prepare the Mashed Potato Topping
- While the meat is simmering, boil diced potatoes until tender, about 15 minutes.
- Drain and mash the potatoes, adding milk and butter.
- Season to taste, and adjust as necessary.
Assemble and Bake
- Spread the creamy mashed potatoes over the meat filling.
- Optionally sprinkle cheddar cheese on top.
- Bake for 20-25 minutes, until golden brown and bubbling.
- Allow to cool for a few minutes before serving.
Notes
For a vegetarian version, swap meat with lentils or your favorite veggie protein.