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Shepherd's Pie

🇬🇧 United Kingdom

Servings: 6 Prep: 25 minutes Cook: 60 minutes Total: 1 hour 25 minutes

Ingredients

  • 1½ pounds russet potatoes, peeled and cubed
  • Salt, to season boiled potatoes
  • 1-2 tablespoons whole milk
  • 4 tablespoons unsalted butter
  • â…“ cup sour cream
  • Salt and pepper, to taste
  • 2 tablespoons canola oil
  • 1½ pounds lean ground beef
  • 2 teaspoons fresh thyme
  • 1-2 bay leaves
  • 1 medium carrot, diced
  • 1 stalk celery, diced
  • 1 medium onion, diced
  • 1 tablespoon garlic, minced
  • 1 cup red wine
  • 3-4 tablespoons tomato paste
  • 2 tablespoons flour
  • 1 tablespoon Worcestershire sauce
  • 1 cup beef broth
  • 1 teaspoon beef or chicken bouillon (optional)
  • 1 cup frozen sweet peas, rinsed and drained
  • 1 cup frozen sweet corn kernels, rinsed and drained
  • Salt and pepper, to taste
  • Parsley, to garnish

Steps

  1. Boil the potatoes in salted water until tender, about 15-20 minutes; drain well.
  2. Mash the potatoes with milk, butter, and sour cream; season with salt and pepper. Set aside.
  3. Heat canola oil in a large skillet over medium-high heat and brown the ground beef, breaking it apart as it cooks.
  4. Add thyme and bay leaves, then stir in the diced carrot, celery, and onion; cook until softened.
  5. Add garlic and cook until fragrant, about 1 minute.
  6. Pour in the red wine and let it reduce slightly.
  7. Stir in the tomato paste and flour, cooking for 1-2 minutes to remove the raw flour taste.
  8. Add the Worcestershire sauce, beef broth, and bouillon; simmer until the mixture thickens.
  9. Stir in the peas and corn; season with salt and pepper to taste. Remove bay leaves.
  10. Preheat the oven to 400°F (200°C).
  11. Spread the meat filling evenly in a baking dish, then top with the mashed potatoes, spreading to cover completely.
  12. Bake for 20-25 minutes, until the top is golden and the filling is bubbling.
  13. Garnish with parsley before serving.

Source: www.africanbites.com