Ingredients
- 500g ground beef (or lamb for shepherd’s pie)
- 1 onion, finely chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 2 tbsp olive oil or butter
- 1 tsp thyme (optional)
- Salt & pepper, to taste
For the mashed potato topping:
- 4 large potatoes, peeled and cubed
- 4 tbsp butter
- ½ cup milk (warm)
- Salt & pepper, to taste
Instructions
- Prepare the potatoes – Boil potatoes in salted water until tender, then mash with butter, milk, salt, and pepper. Set aside.
- Cook the filling – Heat oil in a pan, sauté onion, carrots, and garlic until soft. Add ground beef and cook until browned.
- Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper. Pour in beef broth and simmer until thickened. Add peas and cook for another 2–3 minutes.
- Assemble – Spread the meat filling evenly in a baking dish. Top with mashed potatoes, spreading evenly and fluffing with a fork for texture.
- Bake – Place in a preheated oven at 200°C (400°F) for 20–25 minutes, until the top is golden brown.
- Let cool slightly before serving.
👉 Do you want me to make this recipe short and easy (quick version) or a detailed professional-style recipe for your collection?