Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, diced
- 2 carrots, diced
- 1 cup peas (frozen or fresh)
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 cup beef broth
- 2 tbsp all-purpose flour
- Salt and black pepper, to taste
- 4 cups mashed potatoes (from 4 large russet potatoes)
- 1/2 cup milk
- 4 tbsp unsalted butter
- Optional: shredded cheddar cheese for topping
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C).
- Cook Beef Filling: In a large skillet, brown the ground beef over medium-high heat. Drain excess fat. Add the onions, carrots, and garlic. Cook for 5 minutes until softened.
- Season and Thicken: Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Sprinkle the flour evenly over the mixture and stir well. Gradually pour in the beef broth, stirring constantly until the sauce thickens.
- Layer the Filling: Spread the beef mixture evenly in a 9×13-inch baking dish. Scatter peas on top.
- Prepare Mashed Potatoes: Boil peeled and cubed potatoes until fork-tender, about 15-20 minutes. Drain, then mash with milk, butter, salt, and pepper until creamy.
- Assemble the Pie: Spread the mashed potatoes evenly over the beef filling. Use a fork to create decorative ridges on the surface. For extra flavor, sprinkle shredded cheddar cheese on top.
- Bake: Bake for 30-35 minutes until the potatoes are golden and the filling is bubbly.
- Cool and Serve: Let the shepherd’s pie cool for 5-10 minutes before serving.
Notes
Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Kcal: 380 kcal per serving | Servings: 6
