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Shepherd's Pie

Name: Shepherd's Pie
Prep time: 35 min
Total time: 1 h
Yield: 6 servings
Cuisine: British
Ingredients: 2 ½ lb russet potato; 8 tbsp butter; ⅓ cup milk; chives; ½ tsp salt; 2 tbsp olive oil; 1 yellow onion; 2 carrot; 3 clove garlic; 2 lb ground beef; 1 ½ tsp salt; ½ tsp black pepper; 3 tbsp tomato paste; ½ tbsp Worcestershire sauce; 2 tsp fresh thyme; 2 tsp fresh rosemary; 1 cup beef broth; ⅓ cup frozen peas; Parmigiano-Reggiano cheese

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Britishbeefdinner1h 6

A comforting classic Shepherd's pie made with seasoned ground beef and vegetables in a rich gravy, layered with parmesan cheese, and topped with smooth mashed potatoes baked until golden.

method

1
Place peeled, chopped potatoes in a large pot and cover with salted water. Bring to a boil and cook until fork-tender.
2
Drain potatoes, then add butter, milk, chives, and salt. Blend with a hand mixer or mash until smooth and creamy. Set aside.
3
In a large skillet over medium heat, heat olive oil. Add the diced onion, carrots, and garlic with a pinch of salt; sauté until softened, then remove from the pan and set aside.
4
In the same skillet, brown the ground beef, breaking it apart with a spoon until fully cooked. Season with salt and pepper.
5
Add the cooked vegetables back to the skillet along with tomato paste, Worcestershire sauce, fresh thyme, and fresh rosemary. Stir to combine.
6
Pour in the beef broth and bring to a simmer. Cook until most of the liquid has reduced and thickened.
7
Stir in the frozen peas and cook briefly until heated through and thawed.
8
Preheat your oven to 400°F (200°C).
9
Spread the meat filling evenly into the bottom of a baking dish. Grate a layer of Parmigiano Reggiano over the beef, then spoon the mashed potatoes on top and smooth them out evenly.
10
Bake at 400°F for about 20 minutes until the edges are bubbling and the potato topping begins to brown. Finish with additional freshly grated Parmigiano Reggiano before serving.