Description
A hearty and comforting homemade shepherd’s pie made with savory beef, vegetables, and topped with creamy mashed potatoes and melted cheese.
Ingredients
- 1 tablespoon oil
- 1 pound ground beef
- 1 clove garlic, chopped
- 2 onions, finely chopped
- 2 medium carrots, finely diced
- 2 sticks celery, finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon ground paprika
- Ground black pepper, to taste
- 2 tablespoons white flour
- 2 tablespoons tomato paste
- 1/3 cup red wine (or more broth)
- 1 cup beef broth
- 1 cup frozen peas
- 1 tablespoon finely chopped parsley
- 1/2 teaspoon finely chopped thyme
- 1 teaspoon finely chopped rosemary
- 4 cups mashed potatoes
- 1/2 cup shredded cheddar cheese
Instructions
- Heat oil over medium-high heat in a large skillet. Brown the ground beef, then add garlic, onions, carrots, and celery. Sauté until softened.
- Season with salt, paprika, and black pepper. Sprinkle flour over the mixture and cook for 2 minutes, stirring frequently.
- Stir in tomato paste and cook until slightly roasted in aroma. Pour in red wine (or broth), scraping up any browned bits.
- Add beef broth, peas, parsley, thyme, and rosemary. Simmer for 4–5 minutes, then transfer to a baking dish and allow to cool slightly.
- Prepare mashed potatoes if not already made.
- Preheat oven to 400°F (200°C). Spread mashed potatoes over the filling without mixing. Create texture with a fork and top with shredded cheese.
- Bake for 20 minutes or until golden and bubbly. Let rest briefly before serving.
Notes
- Substitute wine with extra beef broth for an alcohol-free version.
- Use leftover mashed potatoes to save time.
- Place baking dish on a lined tray to catch spills.
- Let the pie rest before serving for easier slicing.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Bake
- Cuisine: British
Nutrition
- Serving Size: 1 portion
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 85 mg
