Beef Shepherd’s Pie with Cheesy Mashed Potatoes
Ingredients
- For the Beef Filling:
- 1 lb (450g) ground beef
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp rosemary
- Salt and black pepper, to taste
- For the Cheesy Mashed Potatoes:
- 2 lbs (900g) potatoes, peeled and cubed
- 4 tbsp butter
- ½ cup milk (warm)
- 1 cup shredded cheddar cheese (plus more for topping)
- Salt and pepper, to taste
Instructions
- Prepare the Potatoes: Boil potatoes in salted water until tender (about 15 minutes). Drain and mash with butter, milk, and cheese. Season with salt and pepper. Set aside.
- Cook the Beef Filling: In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant. Add ground beef and cook until browned. Stir in tomato paste, carrots, thyme, rosemary, salt, and pepper. Sprinkle with flour and mix well.
- Add Liquids: Pour in beef broth and Worcestershire sauce. Simmer until the mixture thickens into a gravy (about 10 minutes). Stir in peas and remove from heat.
- Assemble the Pie: Spread the beef filling evenly in a greased baking dish. Top with the cheesy mashed potatoes, spreading evenly. Sprinkle extra cheese on top.
- Bake: Bake at 400°F (200°C) for 20–25 minutes, until the top is golden and bubbly.