Shepherd’s Pie – A Warm and Filling Winter Favorite

In a large skillet or pan, brown the ground beef over medium heat until fully cooked, breaking it apart as it cooks. Drain any excess grease and set the beef aside.

Prepare the Vegetables:

In the same skillet, add a little oil and sauté the onion, carrots, celery, and garlic until softened, about 5-7 minutes.

Make the Filling:

Stir in the tomato paste, Worcestershire sauce, oregano, and thyme. Season with salt and black pepper to taste.

Add the beef broth and bring the mixture to a simmer. Cook for 10-12 minutes, letting the broth reduce slightly and the flavors meld together.

Add the Peas:

Stir in the frozen peas and cook for an additional 2-3 minutes. Remove from heat.

Prepare the Mashed Potatoes:

While the filling is cooking, boil potatoes until tender. Mash them with butter, salt, and a splash of milk until smooth and creamy.

Assemble the Shepherd’s Pie:

Preheat your oven to 375°F (190°C).

Transfer the beef and vegetable filling into a greased baking dish, spreading it out evenly.

Spoon the mashed potatoes on top, smoothing it out to cover the filling completely. Use a fork to create a decorative pattern on top of the potatoes.

Bake:

Place the baking dish in the oven and bake for 20-25 minutes, or until the top is golden brown.

Serve:

Let the Shepherd’s Pie cool for a few minutes before serving. Enjoy the warmth and flavors of this hearty dish!

Serving and Storage Tips:

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