Here’s a recipe for a classic potato and meat dish: Shepherd’s Pie!
Ingredients:
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
Instructions:
- Preheat your oven to 375°F.
- Brown the ground beef or lamb in a large skillet over medium-high heat. Drain off any excess fat.
- Add the onion and garlic to the skillet and cook until the onion is translucent, about 5 minutes.
- Add the carrots and cook for another 5 minutes.
- 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.
- Stir in the frozen peas.
- 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.
- 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.
- Spread the meat mixture evenly in the bottom of a 9×13 inch baking dish.
- Top the meat mixture with the mashed potatoes, spreading them out evenly to cover the meat.
- Use a fork to create ridges in the mashed potatoes.
- Bake the Shepherd’s Pie for 25-30 minutes, or until the mashed potatoes are golden brown and the filling is bubbling.
- Let the Shepherd’s Pie cool for a few minutes before serving. Enjoy!