Ingredients
For the Filling:
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1 lb ground beef or lamb
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1 onion, finely chopped
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2 carrots, diced
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2 cloves garlic, minced
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1 cup frozen peas (or mixed vegetables)
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2 tbsp tomato paste
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1 tbsp Worcestershire sauce
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1 cup beef broth
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2 tbsp olive oil or butter
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1 tsp dried thyme
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1 tsp dried rosemary
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Salt and pepper, to taste
For the Mashed Potato Topping:
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2 lbs potatoes, peeled and cubed
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4 tbsp butter
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½ cup milk (warm)
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½ cup shredded cheddar cheese (optional)
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Salt and pepper, to taste
For Garnish (optional):
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Fresh parsley, chopped
Instructions
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Make the Filling:
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Heat oil in a skillet over medium heat. Sauté onion, garlic, and carrots until softened.
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Add ground meat and cook until browned. Drain excess fat.
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Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.
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Add broth and simmer for 8–10 minutes until thickened. Stir in peas. Remove from heat.
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Make the Mashed Potatoes:
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Boil potatoes in salted water until fork-tender (about 15 minutes).
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Drain and mash with butter, warm milk, salt, and pepper. Stir in cheese if using.
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Assemble the Pie:
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Preheat oven to 400°F (200°C).
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Spread the meat filling evenly in a baking dish.
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Spoon mashed potatoes on top, spreading evenly. Use a fork to create ridges (these brown beautifully).
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Sprinkle with extra cheese if desired.
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Bake:
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Bake uncovered for 25–30 minutes, until golden brown on top.
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Garnish with parsley before serving.
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Serving Suggestions
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Serve with a fresh green salad or roasted veggies.
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Pairs beautifully with crusty bread.
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