Mmmm. Warm Shepherd’s Pie for Sunday supper is the comfort food we all crave. Enjoy!
Ingredients:
For the mashed potatoes:
- 4 large potatoes, peeled and cut into chunks
- 1/2 cup milk
- 4 tablespoons butter
- Salt and pepper to taste
For the filling:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 pound ground lamb or beef
- 2 tablespoons all-purpose flour
- 1 cup beef or vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 cup frozen peas
- Salt and pepper to taste
Instructions:
- Preheat your oven to 400°F.
- Boil the potatoes: Place the peeled and chopped potatoes in a pot of salted water. Bring to a boil and cook until the potatoes are fork-tender. Drain the water and mash the potatoes with butter, milk, salt, and pepper. Set aside.
- Prepare the filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent.
- Add the diced carrots and minced garlic to the skillet. Cook for a few minutes until the vegetables are slightly softened.
- Add the ground lamb or beef to the skillet and cook until browned. Drain any excess fat.
- Sprinkle the flour over the meat and vegetables, stirring to combine. Cook for a couple of minutes to remove the raw flour taste.
- Pour in the beef or vegetable broth, add the tomato paste and Worcestershire sauce, and stir until well combined. Allow the mixture to simmer until it thickens.
- Stir in the frozen peas and season the filling with salt and pepper to taste. Cook for an additional 2-3 minutes.
- Assemble the Shepherd’s Pie: Transfer the meat and vegetable mixture into a baking dish. Spread the mashed potatoes evenly over the top.
- Use a fork to create some texture on the surface of the mashed potatoes.
- Bake in the preheated oven for about 20 minutes or until the top is golden brown.
- Allow the Shepherd’s Pie to cool for a few minutes before serving.