Shepherd's Pie
Savory ground beef and vegetable filling topped with creamy mashed potatoes, baked until golden.
Ingredients
- 2.5 lb russet potatoes · peeled and quartered
- 1.5 lb ground beef · 80/20 blend
- 1 yellow onion · large, diced
- 2 carrots · medium, diced
- 1 cup frozen peas · thawed
- 2 garlic · minced
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 tbsp worcestershire sauce
- 4 tbsp butter
- 1/2 cup milk
- salt and pepper · to taste
Directions
- 1
Boil the potatoes
Place the peeled and quartered potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15 minutes. Drain well and return to the pot.
- 2
Mash the potatoes
Mash the potatoes with the butter and milk until smooth and creamy. Season with salt and pepper to taste, then set aside.
- 3
Brown the beef and vegetables
In a large skillet over medium-high heat, cook the ground beef, diced onion, and diced carrots until the beef is browned and the vegetables are soft. Drain any excess fat.
- 4
Build the filling
Stir the minced garlic and tomato paste into the beef mixture and cook for 1 minute. Pour in the beef broth and Worcestershire sauce, simmering until the liquid reduces and thickens, about 5 minutes. Stir in the thawed peas.
- 5
Assemble and bake
Preheat the oven to 400°F. Spread the meat mixture evenly into a 9x13 inch baking dish. Spoon the mashed potatoes over the top and spread evenly. Rough up the surface with a fork to create peaks. Bake for 20 to 25 minutes until the potato peaks are golden brown.