Shepherd’s Pie Easy (Print Version)
# Ingredients:
→ Meat Layer
01 -
1 large onion, chopped finely
02 -
2 tablespoons olive oil
03 -
1 pound minced lamb or beef
04 -
2 carrots, diced small
05 -
2 garlic cloves, minced
06 -
1 teaspoon dried rosemary
07 -
1 cup broth (beef)
08 -
½ teaspoon black pepper
09 -
1 cup peas (frozen)
10 -
1 teaspoon dried thyme
11 -
1 teaspoon salt
12 -
2 tablespoons tomato paste
13 -
1 tablespoon Worcestershire sauce
→ Potato Layer
14 -
½ cup milk
15 -
Salt and pepper to your liking
16 -
2 pounds potatoes, peeled and in chunks
17 -
¼ cup butter
18 -
½ cup cheddar cheese, grated (optional)
# Instructions:
01 -
Warm the olive oil over medium heat in a big pan. Toss in the chopped onion and minced garlic, stirring until they soften. Add the lamb or beef and cook until browned all over. Drain off any fat. Sprinkle in the diced carrots and stir until they soften a little. Mix in the tomato paste, Worcestershire sauce, thyme, rosemary, and season with salt and pepper. Stir it all together. Pour in the broth, let it simmer for a while, and cook until thickened. Toss in the peas and let it cook for 5 minutes before setting it aside.
02 -
Put the peeled potato chunks in salted water and boil them until soft. Drain them completely. Mash the potatoes with butter and milk until they're smooth. Add salt and pepper to taste. If you want, mix in some grated cheddar.
03 -
Turn on the oven to 400°F (200°C). Spread the cooked meat mixture across the bottom of a casserole dish. Spoon the mashed potatoes on top and spread them evenly. Use a fork to add some texture to the top if you like a crispy finish. Bake for 20-25 minutes or until the top is a nice golden brown.