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For the Meat Filling:
- 2 tablespoons olive oil
- 1 large onion,
- finely chopped 2 carrots,
- diced 2 celery stalks,
- diced 2 garlic cloves,
- minced1.5 pounds ground beef (or lamb for Shepherd’s Pie)
- 2 tablespoons tomato
- paste1 cup beef or vegetable Broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup frozen peas
For the Cheesy Mash:
- 2.5 pounds potatoes, peeled and quartered
- 1/4 cup butter
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions:
Meat Filling:
Heat olive oil in a large skillet over medium heat. Add onion, carrots, celery, and garlic, sautéing until softened, about 5 minutes.Increase the heat to medium-high, add the ground beef, and cook until browned, breaking it up with a spoon as it cooks.Stir in the tomato paste, broth, Worcestershire sauce, thyme, rosemary, salt, and pepper. Bring to a simmer, then reduce the heat to low. Cover and cook for 20 minutes, stirring occasionally.Add the frozen peas and cook for another 5 minutes. Adjust seasoning if necessary. Set aside.
Cheesy Mash:
Place the potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 20 minutes.Drain the potatoes and return them to the pot. Add butter and cream, mashing until smooth and creamy.Stir in the shredded cheddar cheese until well combined. Season with salt and pepper to taste.
Assembling and Baking:
Preheat your oven to 375°F (190°C).Spoon the meat filling into a large baking dish, spreading it out evenly.Top with the cheesy mash, spreading it out in an even layer.Bake in the preheated oven for 25-30 minutes, or until the mash is golden brown and the filling is bubbling.Let stand for a few minutes before serving
Nutritional Facts (per serving):
- Calories: 600
- Fat: 35g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
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