Shepherd's Pie

• 1 1/2 pounds ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 cup frozen corn
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 3 cups mashed potatoes (from about 2 lbs potatoes)
• 1/2 cup shredded cheddar cheese (optional)
• 2 tablespoons olive oil
• 1 tablespoon all-purpose flour
• 1 cup beef broth
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion and garlic, cook until softened.
3. 3 Add ground beef, breaking it into small pieces, cook until browned.
4. 4 Stir in tomato paste, thyme, rosemary, frozen peas, and corn. Season with salt and pepper.
5. 5 Sprinkle flour over the mixture and stir to coat. Gradually add beef broth, stirring until thickened.
6. 6 Transfer the meat mixture to a baking dish. Top with mashed potatoes, spreading evenly.
7. 7 Optional: Sprinkle cheddar cheese over the top.
8. 8 Bake for 25-30 minutes or until the top is golden and edges are bubbling.

Nutrition

Tips

• For a vegan version, substitute ground beef with lentils or a plant-based alternative and use vegan cheese.
• Make ahead: Prepare up to the baking stage and refrigerate for up to 24 hours before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with a side of steamed green beans or a crisp garden salad.
• A sprinkle of fresh herbs like parsley adds a pop of color and flavor.

FAQ