Deconstructed Shepherd’s Pie (Print Version)
# Ingredients:
→ Main ingredients
01 -
4 cups mashed potatoes, heated
02 -
1 pound ground beef or lamb
03 -
2 tablespoons butter or oil
04 -
1 cup diced carrots
05 -
1 cup diced onions
06 -
2 tablespoons tomato paste
07 -
1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried)
08 -
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
09 -
2 tablespoons plain flour (use gluten-free if needed)
10 -
1 cup peas
11 -
Salt and pepper for seasoning
12 -
1 cup beef stock
13 -
2 cloves garlic, minced
14 -
1 tablespoon Worcestershire sauce (use gluten-free if needed)
15 -
2 bay leaves (optional)
# Instructions:
01 -
Warm up some butter or oil in a skillet over medium heat. Toss in the ground meat and let it cook, breaking it apart as it browns, about 7 to 10 minutes. Keep 2 tablespoons of drippings while draining the rest. Set aside.
02 -
Throw the diced onions and carrots into the same skillet. Cook them until they soften up nicely, which will take around 5-7 minutes.
03 -
Mix in the garlic and tomato paste. Stir thoroughly before sprinkling with flour. Stir again and let it cook for another minute.
04 -
Pour in the beef broth and add the cooked meat back to the skillet. Mix in Worcestershire, rosemary, thyme, and bay leaves. Let everything cook on low until the sauce thickens, about 5 to 7 minutes.
05 -
Take out the bay leaves and stir in the peas. Add salt and pepper to your liking. Serve it warm over the mashed potatoes.
# Notes:
01 -
You can toss in extras like mushrooms, corn, or diced celery. Try mixing in a dab of soy or fish sauce for extra umami before adding salt.