Ingredients
Scale
- 1 lb ground beef
- 1 cup frozen peas
- 1 cup diced carrots
- 1 cup diced celery
- 1 onion, diced
- 2 tbsp tomato paste
- 1 cup beef broth
- 2 lbs potatoes, peeled and cubed
- 1/2 cup milk
- 2 tbsp butter
- Salt and pepper to taste
- 1 tsp dried thyme
Instructions
- Prepare the ingredients by chopping the vegetables and gathering all components.
- In a large skillet, brown the ground beef. Add diced onions, carrots, celery, and peas. Stir in tomato paste, thyme, salt, and pepper, then add beef broth. Simmer until vegetables soften.
- Boil the peeled potatoes in salted water until soft, then mash with butter and milk. Season to taste.
- Preheat oven to 400°F (200°C). Layer the beef filling in a baking dish, spread mashed potatoes on top, and create a crisscross pattern. Bake for 25-30 minutes until the top is golden brown.
Notes
- Leftover Shepherd’s Pie can be stored in an airtight container for 3-4 days in the refrigerator.
- To freeze, allow to cool completely, then cover tightly for up to 2 months.
- Pair with green beans or a salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Omnivore
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg