Hearty Shepherd’s Pie with a Twist
Servings: 6-8
Ingredients:
- 1 pound ground beef (85% lean)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups mashed potatoes (see note)
- 1 cup grated cheddar cheese (optional)
Note: For the mashed potatoes, use 3-4 large potatoes, peeled and chopped into 1-inch cubes. Boil until tender, then drain and mash with 1/4 cup butter, salt, and pepper.
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium-high heat, cook the ground beef until browned, breaking it up into small pieces as it cooks.
- Add the diced onion, minced garlic, frozen peas and carrots, beef broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper to the skillet. Stir to combine.
- Bring the mixture to a simmer and cook for 10-15 minutes or until the liquid has thickened slightly.
- While the filling is cooking, prepare the mashed potatoes according to the note above.
- Transfer the filling to a 9×13-inch baking dish.
- Spread the mashed potatoes over the top of the filling, leaving a 1-inch border around the edges.
- If using cheese, sprinkle it over the potatoes.
- Drizzle the top with olive oil and use a fork to create a decorative pattern.
- Bake for 25-30 minutes or until the potatoes are golden brown and the filling is hot and bubbly.
- Serve hot and enjoy!
Tips:
- Use leftover roasted vegetables or cooked ground turkey to add extra flavor to your shepherd’s pie.
- For an extra creamy topping, mix in some grated Parmesan cheese or sour cream into the mashed potatoes.
- Make individual servings by dividing the filling and topping mixture into ramekins or mini cast-iron skillets.
Enjoy your delicious and hearty shepherd’s pie!”
