Name: Easy Shepherd’s Pie: A Classic Comfort Food Made Simple
Ingredients: 1 tbsp olive oil; 1½ lbs (680g) ground beef (or lamb for traditional “shepherd’s”); 1 small onion, finely chopped; 2 carrots, diced; 2 celery stalks, diced; 2 garlic cloves, minced; 1 cup frozen peas; 2 tbsp tomato paste; 1 tbsp Worcestershire sauce; 1 tsp dried thyme; 1½ cups beef broth; 2 tbsp all-purpose flour; Salt & black pepper to taste; 2 lbs (900g) Yukon Gold or Russet potatoes, peeled & cubed; 4 tbsp (½ stick / 55g) butter; ¼–½ cup milk or cream; Salt & black pepper to taste; Optional: ½ cup shredded cheddar cheese

Ingredients

Scale

For the filling:

1 tbsp olive oil
1½ lbs (680g) ground beef (or lamb for traditional “shepherd’s”)
1 small onion, finely chopped
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
1 cup frozen peas
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1½ cups beef broth
2 tbsp all-purpose flour
Salt & black pepper to taste

For the mashed potato topping:

2 lbs (900g) Yukon Gold or Russet potatoes, peeled & cubed
4 tbsp (½ stick / 55g) butter
¼–½ cup milk or cream
Salt & black pepper to taste
Optional: ½ cup shredded cheddar cheese

Instructions

Make mashed potatoes: Boil potatoes until tender (~15 min). Drain, then mash with butter, milk, salt, and pepper. Set aside.
Cook filling: In a large skillet, heat oil over medium-high. Brown meat; drain excess fat.
Add onion, carrots, and celery; cook 5–6 min until softened. Stir in garlic; cook 30 sec.
Sprinkle in flour; stir 1 min. Add tomato paste, Worcestershire, thyme, salt, and pepper.
Gradually stir in beef broth; simmer 5–7 min until thickened. Stir in peas.
Assemble: Pour filling into a greased 9×13″ baking dish. Spread mashed potatoes evenly on top. Fluff with a fork for crispy peaks. Sprinkle with cheese if using.
Bake at 375°F (190°C) for 20–25 minutes, until bubbly and topping is golden.
Let rest 5–10 minutes before serving.

Prep Time & Nutrition (per serving, serves 6):