Description
Shepherd’s Pie is a traditional British dish made from a mixture of ground meat and vegetables, topped with a layer of mashed potatoes, and then baked until the top is golden and crispy. It’s a fantastic way to use leftover meat and vegetables, and the Pioneer Woman’s version adds a touch of sophistication with rich flavors and a perfectly browned potato topping.
Ingredients
Scale
- 1 lb ground lamb or beef
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 cup frozen corn
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- Salt and pepper, to taste
- 2 lbs potatoes, peeled and quartered
- 4 tablespoons butter
- 1/2 cup milk
- 1/4 cup sour cream
- 1/2 cup grated cheddar cheese (optional)
Instructions
- Prepare the Mashed Potatoes: Boil the potatoes until tender, about 15 minutes. Drain, then mash with butter, milk, and sour cream. Season with salt and pepper to taste. Set aside.
- Cook the Meat: In a large skillet, brown the ground lamb or beef over medium heat until no pink remains. Drain excess fat.
- Add Vegetables and Seasonings: To the meat, add onions, carrots, and garlic, cooking until softened. Stir in tomato paste, beef broth, Worcestershire sauce, peas, and corn. Simmer until the mixture is thickened, about 10 minutes. Season with salt and pepper.
- Assemble the Pie: In a baking dish, spread the meat mixture evenly. Spoon the mashed potatoes over the top and smooth with a spoon or spatula. Sprinkle with grated cheddar cheese if using.
- Bake the Pie: Bake in a preheated 400°F (200°C) oven for 20-25 minutes or until the potatoes are golden and the edges are bubbly.
- Serve: Allow to cool for a few minutes before serving to help it set up for easier serving.