We’ve all had Shepherd’s Pie… in a variety of forms and fashions. Round, square, rectangle and individual servings. This recipe was a nice combination of ingredients and packed with veggies! You can cut your carrots in more hearty bite-sized pieces or go a smaller if you have younger diners. Be sure to use beef stock instead of beef broth ~ you’ll like the body it gives the dish. The suped-up instant mashed potatoes made a nice topping in the 9×13-inch pan. We had a few leftover servings which tasted great on day two!
1 Tbsp. extra virgin olive oil
1 tsp. fresh ground black pepper
1 lb. ground beef
1 large onion, diced
4 large carrots, diced
1 c. frozen sweet peas
4 sprigs fresh thyme, chopped
2 Tbsp. all-purpose flour
1 Tbsp. butter
4 oz. red wine (or additional beef stock)
2 Tbsp. tomato paste or ketchup
2 Tbsp. Worcestershire sauce
1 c. beef stock
6 c. mashed potatoes
1 egg, beaten
Parmesan cheese, grated
1. Pre-heat oven to 400°F.
2. Make your mashed potatoes and set aside. (I use instant and add ¼ c. shredded cheddar cheese.)
3. In a saucepan, sauté carrots in olive oil until starting to get tender.
4. Add in onions and sauté for two minutes, then add the beef.
5. Season with black pepper and thyme.
6. Cook until beef is browned; drain fat.
7. Add butter and peas.
8. Sprinkle with flour and stir through.
9. Add tomato paste, wine (or beef stock) and Worcestershire sauce.
10. Let this reduce slightly then add beef stock. Allow to reduce down until you have thick gravy. Season to your taste. Remove from heat.
11. Grease a glass 9×13 baking dish with butter and add the sauce. An oval casserole works as well.
12. Spoon and spread the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese.
13. Bake for about 20 minutes or until the potato is golden brown on top.