Shepherd’s Pie

• Servings: 9
• Difficulty: medium
• Time: 1 hour 30 minutes
• Tools: Large skillet, Large pot, Potato masher, Baking dish, Kitchen twine

Ingredients

• 2lbs (900g) ground beef
• 1 large onion, chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 3 tablespoons tomato paste
• 1/2 cup of dry red wine
• 1/2 cup beef broth
• 1 teaspoon Worcestershire sauce
• 3.3lbs (1.5kg) potatoes, peeled and quartered
• 1/2 cup milk
• 2 tablespoons butter
• 1-2 sprigs of fresh rosemary
• 1-2 sprigs of fresh thyme
• 1/2 teaspoon paprika
• 1/4 teaspoon dried sage
• Salt and pepper to taste

Instructions

1. Preheat the oven to 190°C (375°F).
2. In a large skillet, cook the ground beef over medium heat until browned. Remove the beef from the skillet and set aside.
3. In the same skillet, add the chopped onion, diced carrots, and minced garlic. Cook until the vegetables are tender.
4. Add the red wine to deglaze, scraping any bits of the bottom (that's where a ton of flavor is!)
5. Add the cooked beef back to the skillet, along with the frozen peas, tomato paste, beef broth, dried spices, and Worcestershire sauce. Stir well to combine.
6. Create an herb bundle from the fresh herbs and place it into the skillet while cooking the beef and vegetables allowing the flavors to infuse as the mixture simmers for 10 minutes, then remove from heat and remove the herb bundle.
7. Meanwhile, in a separate pot, boil the potatoes until tender. Drain the potatoes and return them to the pot.
8. Add the milk and butter to the pot with the potatoes. Mash until smooth and creamy.
9. Season the mashed potatoes with salt and pepper to taste.
10. Transfer the beef mixture to a baking dish. Top with the mashed potatoes, spreading them evenly over the beef.
11. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is bubbling.
12. Remove from the oven and let cool for a few minutes before serving.