Shepherd’s Pie

Click to watch me make shepherds pie

Ingredients for the meat filling:

  • 1 tablespoon olive oil
  • 1 large onion diced
  • 2 large carrots diced
  • 2 pounds lean ground beef, browned with fat drained off
  • 1 14-ounce can tomatoes
  • 1 cup beef broth/stock
  • 2 tablespoons tomato ketchup
  • 1 tablespoon Worcestershire sauce or 1 tablespoon balsamic vinegar
  • Salt and freshly ground black pepper
  • 1 cup frozen peas

Ingredients for the mashed potato topping:

  • 2 pounds potatoes (about 6-7) peeled and cut in half
  • 4 tablespoons butter
  • 1 cup milk
  • Grated cheddar cheese (optional)

Preparation Method:

  1. Heat the olive oil in a large pan and sauté the onions and carrots until soft about 10 minutes.
  2. Add the browned ground beef and mix well.
  3. Add the tomatoes, ketchup and Worcestershire sauce. If you don’t have any Worcestershire sauce then add 1 tablespoon balsamic vinegar they both taste great in this dish, mix well.
  4. Add 1/ 2 – 1 cup beef broth, enough to make the meat mixture saucy.
  5. Season with salt and pepper to your taste.
  6. Cover and cook on simmer for 40 minutes
  7. Add the cup of peas.

For the mash: 

  1. Place the potatoes into a pan of salted water and bring to the boil. Reduce the heat slightly for 15-20 minutes, or until the potatoes are tender.
  2. Drain and return the potatoes to the pan.
  3. Mash well with a potato masher and then add the butter and mix well
  4. Add the milk, whisking to form a smooth mash.
  5. Season, to taste, with salt.

To assemble pie:

  1. Preheat oven to 375F
  2. In a large ovenproof casserole dish, spoon in meat mixture until 3rd full
  3. Top with mashed potatoes using a fork to spread over like a lid and making peeks in the mash.
  4. Sprinkle with cheese if you like
  5. Bake in the oven for 30 minutes or until top is browned and crispy.

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