Description
A comforting shepherd’s pie with a savory meat base topped with creamy mashed potatoes.
Ingredients
- 1 lb ground beef (or lamb)
- 1 onion, chopped
- 2 carrots, diced
- 2 cups frozen peas
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 4 cups mashed potatoes (prepared)
- 1 cup shredded cheese (optional)
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 400°F (200°C). Lightly oil the baking dish if it’s not nonstick.
- Warm the olive oil in a skillet over medium heat. Add the chopped onion and diced carrots. Sauté until they soften, about 5 minutes.
- Add the ground beef (or lamb) to the pan. Break it up and cook until evenly browned. Drain any excess fat if there’s a lot.
- Stir in the tomato paste and cook for about 1 minute to remove the raw edge.
- Pour in the beef broth and add the Worcestershire sauce. Scrape the pan to lift browned bits and let the mixture simmer.
- Mix in the frozen peas, then season with salt and pepper. Continue to simmer until the filling thickens slightly, about 5–10 minutes.
- Transfer the meat mixture to your prepared baking dish and spread it into an even layer.
- Spoon the mashed potatoes on top and spread or roughen the surface with a fork for texture. Sprinkle with shredded cheese if using.
- Bake for 25–30 minutes until the edges bubble and the top is golden. For extra color, finish 1–2 minutes under the broiler, watching closely.
- Let the pie rest 5–10 minutes before serving so the filling firms up and slices hold their shape.
Notes
For a more traditional flavor, use ground lamb. You can make it dairy-free or use riced cauliflower for a low-carb option. Leftover roasted vegetables can be added for extra texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Irish