Shepherd’s Pie Dish (Print Version)
# Ingredients:
→ Main ingredients
01 -
4 cups warm mashed potatoes
02 -
1 teaspoon thyme, fresh or 1/2 teaspoon dried
03 -
Salt and pepper as needed
04 -
2 bay leaves (optional)
05 -
2 tablespoons unsalted butter or oil
06 -
1 teaspoon rosemary, fresh or 1/2 teaspoon dried
07 -
2 tablespoons wheat flour (or gluten-free version)
08 -
1 cup diced carrots
09 -
1 cup diced onions
10 -
1 pound ground beef or lamb
11 -
2 tablespoons tomato concentrate
12 -
2 minced garlic cloves
13 -
1 tablespoon Worcestershire sauce (gluten-free if required)
14 -
1 cup beef stock
15 -
1 cup peas
# Instructions:
01 -
Warm oil or butter in a large pan on medium-high heat. Toss in the ground meat, breaking it into small pieces. Cook for about 7-10 minutes until browned. Drain all but a couple of tablespoons of grease before setting it aside.
02 -
Throw diced carrots and onions into the same pan. Let them soften for around 5-7 minutes.
03 -
Stir in the minced garlic and tomato paste. Mix it all up, then sprinkle in the flour. Stir again and cook for another minute.
04 -
Add the beef broth along with the previously cooked meat. Pour in Worcestershire sauce, then toss in the bay leaves, thyme, and rosemary. Let it gently bubble until the sauce thickens, about 5-7 minutes.
05 -
Take out the bay leaves. Stir in the peas, season with some salt and pepper, and serve this goodness over the hot mashed potatoes.
# Notes:
01 -
Consider mixing in chopped celery, mushrooms, or kernels of corn for extra flavor. Need a punch? Add a splash of soy or fish sauce before seasoning with salt.