Place the diced potatoes into a pot. Add salt and cover them with water. Cover with lid and bring to a boil. Reduce the heat to low and simmer with lid on until soft. When ready, drain the water, add butter and milk and mash until smooth. Set aside.
Meanwhile: In a large skillet/frying pan, heat up the oil. Sauté carrots and onion for 5 minutes before adding ground beef. Break up the meat and cook for about 5 minutes, stirring occasionally.
Add tomato puree, Worcestershire sauce, chicken stock, thyme, a generous pinch of salt and pepper. Mix well. Reduce the heat to a medium-high and let it cook for 20 minutes.
When done, stir in the peas, cover with potato mash (use either a spoon or piping bag). Bake in a preheated oven at 400°F/200°C for 30 minutes or until the mashed potatoes turn golden brown (see note 7).
Use just enough water to cover the potatoes.
Add more salt at the very end, if needed.
You can use either vegetable, sunflower or olive oil.
I used 1 cup of frozen peas, but you can reduce this amount.
Mashed potatoes – this is the way I make them. If you prefer using less/more butter/milk, then go ahead and do so.
Chicken stock can be substituted with beef broth or vegetable stock.
Make sure the skillet/frying pan you are using is oven-proof! If not, transfer the meat & veg into an oven-proof dish and top with potatoes and bake the same way as mentioned above.
Course: Dinner, Lunch, Main Course
Cuisine: British, Irish
Keyword: Easy Shepherd’s Pie Recipe, How to make Shepherd’s Pie
Easy Shepherd’s Pie
Amount Per Serving
Calories 519Calories from Fat 288
% Daily Value*
Saturated Fat 13g81%
Vitamin A 4070IU81%
Vitamin C 34.7mg42%
* Percent Daily Values are based on a 2000 calorie diet.
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