Ingredients
Filling
- 1 lb lean ground beef or ground lamb
- An onion
- 3 cloves garlic
- 2 tsp basil
- 1 tsp rosemary
- 1 tsp thyme
- 1 tbsp worcestershire sauce
- 2 tbsp flour
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 cup frozen peas and carrots
Mashed Potatoes
- 2 lb potatoes
- 1 stick of butter
- 1/3 cup half n' half (or heavy cream if you want it super creamy)
- 1/4 cup grated parmesan
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Peel the potatoes, throw them in a pot with generously salted water, and begin boiling.
- Preheat the oven to 400°.
- Dice the onion and mince the garlic.
- Cook the diced onion on medium heat until soft.
- Add the meat and spices to the pan, cook until browned.
- Mix in the worcesteshire sauce and garlic.
- Mix in the flour and tomato paste well.
- Mix in the broth and peas and carrots.
- Bring the mixture to a simmer, lower the heat, and cook for 5 minutes. Take the pan off the heat when finished.
- The potatoes should be done by now (if not let them finish). Drain them, then put them back in the pot with all the listed mashed potato ingredients and mash to your liking.
- Pour the filling mixture into a 9x9 pan, make sure it is spread evenly and flat on top.
- Layer the top of the filling evenly with the mashed potatoes.
- Bake for 25-30 minutes.
Additional Notes
- The mashed potatoes can be as creamy or chunky as you like. If they're not mashing as smooth as you want, add a little bit more half n' half/cream (do so slowly so you don't make them too liquidy though!).
- It may seem strange, but I find the best way to layer the mashed potatoes on top is by taking a scoop, squishing it flat with my hands, and gently covering the top with those flattened pieced. This way, the filling doesn't get pushed and squished and uneven underneath it, and the potatoes and the filling won't get all mixed together. I do use chunkier potatoes, though, so you may not have to do this if you prefer yours smoother. Do be careful not to burn yourself if you follow this tip, though!!!
- These mashed potatoes are great on their own, by the way. The listed ingredients and method is how I cook them as a side dish as well :)
- I recommed you put a baking sheet under your 9x9 dish in the oven, because sometimes it will bubble over a bit as it cooks. Always best to avoid a mess in the oven!
- When your shepherd's pie is about done, you can set the oven to broil for the last minute or two. It gives it a nice browned top on the mashed potatoes, very tasty! Just keep a close eye on it so it doesn't burn ;)