Name: Easy Shepherd’s Pie Recipe
Ingredients: 1 lb (450g) ground beef (85-90% lean); 1 medium onion, finely diced (about 1 cup); 2 medium carrots, peeled and diced (about ¾ cup); 2 cloves garlic, minced; 1 cup frozen peas; 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; ½ cup beef broth; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 tablespoon all-purpose flour; Salt and pepper to taste; 2 lbs (900g) russet potatoes, peeled and cut into chunks; ⅓ cup warm milk; 4 tablespoons butter; ½ teaspoon garlic powder; Salt and pepper to taste; ¼ cup grated Parmesan cheese (optional)

Description

Skip the complicated dinner recipes tonight! This Easy Shepherd’s Pie is a one-pan wonder that tastes like you spent hours in the kitchen. Pure comfort food magic in every bite.

Ingredients

Scale

1 lb (450g) ground beef (85-90% lean)
1 medium onion, finely diced (about 1 cup)
2 medium carrots, peeled and diced (about ¾ cup)
2 cloves garlic, minced
1 cup frozen peas
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
½ cup beef broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 tablespoon all-purpose flour
Salt and pepper to taste
2 lbs (900g) russet potatoes, peeled and cut into chunks
⅓ cup warm milk
4 tablespoons butter
½ teaspoon garlic powder
Salt and pepper to taste
¼ cup grated Parmesan cheese (optional)

Instructions

Place peeled and chunked potatoes in a large pot of cold, salted water. Bring to a boil, reduce to medium, and cook until fork-tender, about 15-20 minutes. Preheat oven to 375°F (190°C).
Heat a large skillet over medium-high heat. Add ground beef, breaking it up as it cooks. When it begins to brown, add onions and carrots. Cook until vegetables soften and meat is fully browned, about 5-7 minutes. Add garlic and cook 30 seconds more.
Sprinkle flour over meat mixture and stir to coat. Cook for 1 minute. Add tomato paste and stir. Gradually pour in beef broth while stirring. Add Worcestershire sauce, dried herbs, salt, and pepper. Simmer for 5 minutes until slightly thickened.
Stir frozen peas into the hot mixture. Taste and adjust seasonings. Transfer to a 9×13 inch baking dish or 2-quart casserole dish.
Drain cooked potatoes thoroughly and return to hot pot. Let steam dry for 1-2 minutes. Add warm milk, butter, garlic powder, salt, and pepper. Mash until smooth and creamy.
Spread mashed potatoes over the meat filling, starting from the edges and working toward the center. Create peaks with a fork. Sprinkle with Parmesan cheese if using. Bake for 25-30 minutes until topping is golden and filling is bubbling. Let stand 10-15 minutes before serving.