Shepherd’s Pie is one of my husband’s favorite meals. In fact, he requested it for his birthday dinner this year! While Shepherd’s Pie is traditionally made with ground lamb, I think you’ll enjoy it with ground beef. It’s a hearty meal all in one dish!
Here is what you need for this dish… Ground beef, carrots, onion, peas, potatoes, beef broth, tomato paste, rosemary, and parsley. You will also need some butter and milk, but I forgot to put them in “the lineup”.
In a large skillet, saute the onions and carrots for about 3 minutes. Add the ground beef, cooking and stirring until the beef has browned. Drain off the fat.
Add the broth, tomato paste, and herbs. If you find yourself not using a whole can of tomato paste before it goes bad, here’s a tip that I’ve used with success: freeze it. I scoop 1-tablespoon measures onto a silicone baking mat lined cookie sheet. Freeze them until solid, then pop them into a resealable bag and store in the freezer. It’s worked great for me!
Cook and stir until the sauce has reduced and thickened slightly. Stir in the peas. If you find yourself out of peas, I have substituted green beans and was happy with the results. Pour the beef mixture into a 1 1/2 quart baking dish and set it aside.
Meanwhile, put the potatoes in a medium pot and cover with water. Bring the water to a boil and cook the potatoes until fork-tender.
Drain off the water and mash the potatoes in the pot with butter and milk.
Spread the mashed potatoes over the beef mixture.
Bake until the potatoes turn a light golden brown around the edges. I’m sorry I didn’t get an “after the oven” picture for you all… We were just too hungry 😉 Next time!
Ground Beef Shepherd's Pie
Ingredients
- 1 teaspoon oil olive, canola, vegetable, etc
- 1/2 medium onion chopped
- 2 carrots chopped
- 1 pound ground beef
- 1 cup beef broth/stock
- 1 tablespoon tomato paste
- 1 tablespoon fresh chopped parsley or 1 teaspoon dried
- 1 teaspoon dried rosemary
- 1 cup frozen peas or green beans
- 4 large russet potatoes peeled and cut into chunks
- 4 tablespoons butter
- 1/2 cup milk
Instructions
- Preheat oven to 375 degrees F.
- In a large skillet, sauté onions and carrots about 3 minutes. Add ground beef, cooking and stirring until beef has browned. Drain off fat. Add broth, tomato paste, and herbs. Cook and stir until sauce has reduced and thickened slightly. Stir in the peas. Pour the beef mixture into a 1 1/2 quart baking dish and set aside.
- Meanwhile, put the potatoes in a medium pot and cover with water. Bring to a boil and cook until potatoes are fork-tender, about 20 minutes. Drain. Mash the potatoes in the pot with butter and milk.
- Spread mashed potatoes over beef mixture. Bake in preheated 375 degree F oven for 30 to 35 minutes, until potatoes turn a light golden brown around the edges.
