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Shepherds pie

Classic Shepherd's Pie

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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 lb russet potatoes peeled and cut into chunks
  • 4 tbsp unsalted butter
  • 1/2 cup warm whole milk
  • 1 1/2 lb ground beef 85/15
  • 1 tbsp olive oil
  • 1 large onion diced
  • 2 carrots diced small
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 cup frozen peas
  • Salt and black pepper to taste

Method
 

  1. Boil potatoes in salted water until fork-tender, about 18 minutes. Drain; steam-dry in empty pot a minute. Mash with butter and warm milk; season well.
  2. Heat the oven to 400F. Brown the beef in an oven-safe skillet over medium-high heat, then spoon off the excess fat.
  3. Add the oil, onion, and carrots and cook 6 minutes until softened. Add the garlic and tomato paste and cook 1 minute more until the paste darkens.
  4. Stir flour into filling for 1 minute; add broth, Worcestershire, and thyme. Simmer 5 minutes until thick enough to hold a spoon trail. Stir in peas; season.
  5. Spread the mash over the filling, rough up the surface with a fork, and bake 20 minutes. Broil 3 to 5 minutes for a browned top, then rest 10 minutes before serving.