Classic Shepherd’s Pie

This classic Shepherd’s Pie features a savory layer of seasoned beef and vegetables, crowned with a smooth, creamy layer of mashed potatoes. Perfect for a cozy indoor dinner on a rainy day, this dish offers a delightful contrast of hearty and comforting textures.

Prep time: 20 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

1 1/2 lbs ground beef

1 cup onion, chopped

2 cloves garlic, minced

1 cup carrots, diced

1 cup peas

1 cup corn kernels

2 tbsp tomato paste

1 cup beef broth

1 tsp Worcestershire sauce

1 tsp thyme

1 tsp rosemary

Salt and pepper to taste

4 cups potatoes, peeled and cubed

1/4 cup milk

4 tbsp butter

Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).

2. In a large skillet, cook the ground beef over medium heat until browned.

3. Drain excess fat and set the beef aside.

4. In the same skillet, add onions and garlic, sauté until onions are translucent.

5. Add carrots, peas, and corn, cooking until tender.

6. Stir in tomato paste, beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper.

7. Return the beef to the skillet, mix well, and let simmer for 10 minutes.

8. In a large pot, boil potatoes until tender, about 15 minutes.

9. Drain and mash potatoes with milk, butter, salt, and pepper until creamy.

10. Transfer beef and vegetable mixture to a baking dish and spread mashed potatoes evenly on top.

11. Bake in preheated oven for 25-30 minutes or until the potatoes are golden brown.

12. Let cool slightly before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Preheat oven to 350°F (175°C) and reheat for 15-20 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.