Easy Shepherd's pie recipe
This Shepherd's pie features a hearty filling of ground meat and veggies, topped with creamy, cheesy mashed potatoes, and baked until golden brown. It's a simple, comforting meal that's perfect for busy weeknights or cozy weekend dinners.
Servings 6
Ingredients
- 2 pounds Yukon potatoes 1 kg
- 8 + 2 tbsp Butter 143g
- 1/2 cup Hot milk 130ml
- Salt and black pepper to taste
- 1/3 cup Parmesan cheese 32g
- 1 cup Chopped yellow onion 143g
- 3-4 Garlic cloves, minced
- 1 1/4 cup Carrots 167g
- 1.50 pounds Ground meat (beef and pork mix) 680g
- 2 tbsp Tomato paste
- 1 tbsp Worcester sauce
- 1 tsp Paprika
- 1 cup Green peas, fresh or frozen 150g
- 1 cup Corn, fresh or frozen 150g
- 1/4 cup Chopped fresh parsley
Instructions
- Boil the potatoes until soft.
- Drain the water. Add 8 tablespoons butter, hot milk, salt, and black pepper. Mash the potatoes until smooth and puree-like.
- Add the parmesan cheese. Mix it in. Set aside.
- Preheat the oven to 350F (180C).
- Cook the onion in 2 tablespoons butter until soft.
- Add minced garlic and chopped carrots. Cook for 2-3 minutes.
- Next, add the ground meat, tomato paste, Worcester sauce, salt, black pepper, and paprika. Mix and cook for a minute.
- Then add the green peas, corn, and parsley. Cook for 2-3 minutes.
- Transfer the ground meat mixture to a baking dish about 12 by 9 inches (31x23cm). Spread the mashed potatoes on top. Bake on the middle rack for 30-35 minutes or until golden on top.