Potato and meat recipe

Here’s a recipe for a classic potato and meat dish: Shepherd’s Pie!


For the filling:

  • 1 lb ground beef or lamb
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 1 cup frozen peas
  • 1 cup beef broth
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • Salt and pepper to taste

For the mashed potatoes:

  • 2 lbs potatoes, peeled and cubed
  • 1/4 cup milk
  • 2 tbsp butter
  • Salt and pepper to taste


  1. Preheat your oven to 375°F.
  2. Brown the ground beef or lamb in a large skillet over medium-high heat. Drain off any excess fat.
  3. Add the onion and garlic to the skillet and cook until the onion is translucent, about 5 minutes.
  4. Add the carrots and cook for another 5 minutes.
  5. Add the beef broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper to the skillet. Bring to a simmer and cook for 10-15 minutes or until the liquid has thickened.
  6. Stir in the frozen peas.
  7. While the filling is cooking, prepare the mashed potatoes. Place the cubed potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 15 minutes.
  8. Drain the potatoes and return them to the pot. Add the milk and butter and mash until smooth. Season with salt and pepper to taste.
  9. Spread the meat mixture evenly in the bottom of a 9×13 inch baking dish.
  10. Top the meat mixture with the mashed potatoes, spreading them out evenly to cover the meat.
  11. Use a fork to create ridges in the mashed potatoes.
  12. Bake the Shepherd’s Pie for 25-30 minutes, or until the mashed potatoes are golden brown and the filling is bubbling.
  13. Let the Shepherd’s Pie cool for a few minutes before serving. Enjoy!

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