Description
A hearty and comforting homemade shepherd’s pie with a savory ground beef filling topped with creamy mashed potatoes. This classic dish is perfect for a family dinner.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 2 pounds potatoes, peeled and quartered
- 1/4 cup milk
- 2 tablespoons butter
- 1/4 cup shredded cheddar cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off excess fat.
- Add onion, carrots, and celery to the skillet. Cook until softened, about 5-7 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Sprinkle flour over the mixture and stir to coat. Cook for 1 minute.
- Pour in beef broth and Worcestershire sauce. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Stir in thyme, salt, and pepper. Reduce heat and simmer for 10 minutes, allowing the sauce to thicken.
- While the filling simmers, boil potatoes in salted water until tender, about 15-20 minutes. Drain well.
- Mash the potatoes with milk and butter until smooth and creamy. Season with salt and pepper.
- Spread the mashed potatoes evenly over the beef filling in the skillet. Sprinkle with cheddar cheese, if using.
- Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbly.
- Let stand for 5 minutes before serving.
Notes
- You can substitute lamb for beef to make a traditional shepherd’s pie.
- Add peas or corn to the beef filling for extra vegetables.
- For a richer topping, use heavy cream instead of milk.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British