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Shepherd’s Pie with Beef

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A cozy, easy-to-make Shepherd’s Pie featuring slow-simmered beef and creamy mashed potatoes, perfect for comforting family dinners.

Ingredients

Scale
  • 1 lb (450g) ground beef (lean ground chuck preferred)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (130g) frozen peas and carrots mix
  • 2 tablespoons tomato paste
  • 1 cup (240ml) beef broth
  • 1 tablespoon Worcestershire sauce (optional)
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or unsalted butter for sautéing
  • 2 lbs (900g) Yukon Gold potatoes, peeled and chopped
  • 4 tablespoons unsalted butter, softened
  • ½ cup (120ml) whole milk or cream
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Peel and chop 2 lbs (900g) Yukon Gold potatoes into roughly equal-sized chunks. Place them in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for about 15-20 minutes, or until the potatoes are fork-tender.
  2. While the potatoes cook, heat 2 tablespoons olive oil or butter in a large skillet over medium heat. Add the finely chopped onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
  3. Add 1 lb (450g) ground beef to the skillet. Break it up with a spatula, cooking until browned and no longer pink, about 6-8 minutes. Drain any excess fat if needed.
  4. Stir in 2 tablespoons tomato paste, mixing well to coat the meat and veggies. Add 1 cup (130g) frozen peas and carrots, 1 cup (240ml) beef broth, 1 tablespoon Worcestershire sauce, and 1 teaspoon dried thyme. Season with salt and pepper. Let the mixture simmer gently for 10-12 minutes until the liquid reduces and thickens slightly.
  5. Drain the cooked potatoes well and return them to the pot or a mixing bowl. Add 4 tablespoons softened butter and ½ cup (120ml) whole milk or cream. Mash with a potato masher or electric hand mixer until smooth and creamy. Season with salt and pepper to taste.
  6. Preheat oven to 375°F (190°C). Spoon the beef filling evenly into an ovenproof dish. Gently spread the creamy mashed potatoes over the top, smoothing the surface. Optionally, use a fork to create texture on top.
  7. Bake for 25-30 minutes, or until the potatoes turn golden brown and the filling bubbles around the edges. If the top browns too quickly, loosely cover with foil halfway through baking.
  8. Remove from oven and let rest for 5 minutes before serving.

Notes

Use Yukon Gold potatoes for creamy texture. Warm milk before adding to potatoes for extra fluffiness. Brown beef well for richer flavor. Adjust seasoning before assembling. For gluten-free, verify broth and Worcestershire sauce labels. Optionally add cheese on top before baking for a golden crust.

Nutrition

Keywords: Shepherd’s Pie, Beef, Comfort Food, Mashed Potatoes, Easy Dinner, Cozy Meal, Family Recipe

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