Description
A hearty and comforting homemade shepherd’s pie with a rich beef filling topped with fluffy mashed potatoes.
Ingredients
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 500g ground beef
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
- 1kg potatoes, peeled and quartered
- 50g butter
- 100ml milk
- 50g grated cheddar cheese (optional)
Instructions
- Preheat your oven to 190°C (375°F).
- Heat olive oil in a large oven-safe skillet or pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- Stir in tomato paste, thyme, and rosemary. Cook for 1 minute.
- Pour in beef broth and Worcestershire sauce. Bring to a simmer, then reduce heat and cook for 10 minutes, allowing the sauce to thicken. Season with salt and pepper.
- While the beef mixture simmers, boil the potatoes in salted water until tender. Drain well.
- Mash the potatoes with butter and milk until smooth and creamy. Season with salt and pepper.
- Spread the mashed potatoes evenly over the beef mixture in the skillet. If using, sprinkle cheddar cheese over the top.
- Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the filling is bubbling.
- Let stand for a few minutes before serving.
Notes
- For a richer flavor, use a combination of ground beef and lamb.
- Add frozen peas or corn to the beef mixture for extra vegetables.
- If you don’t have an oven-safe skillet, transfer the beef mixture to a baking dish before topping with potatoes.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British