House Ground Shepherds Pie Recipe

Preheat and prepare

Preheat the oven to 400°F (200°C). Lightly grease an 8x8-inch baking dish or similar sized ovenproof dish.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Once shimmering, add the diced onion and diced carrots. Sauté for 5–6 minutes until the onion is translucent and carrots begin to soften.

Add the ground beef to the skillet. Break it up with a spoon and cook until browned with no visible pink, about 6–8 minutes. Drain excess fat if there is an excessive amount, leaving a little for flavor.

Stir in the minced garlic and cook 30 seconds until fragrant. Sprinkle the tablespoon of flour over the meat and vegetables and stir to combine; cook 1 minute to remove the raw flour taste.

Add the tomato paste, Worcestershire sauce, and thyme. Stir to coat. Pour in 1 cup beef broth and bring to a simmer, scraping up any browned bits from the pan. Allow the mixture to simmer and reduce for 4–6 minutes until slightly thickened.

Stir in the frozen peas, then season with 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning. Remove from heat.

Transfer the meat-vegetable filling to the prepared baking dish and spread into an even layer.

Place the cubed potatoes in a medium pot and cover with cold water by about 1 inch. Add 1/4 teaspoon salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced, 12–15 minutes.

Drain the potatoes well and return them to the warm pot. Add 2 tablespoons butter, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mash until smooth and creamy; add a little more milk if needed to reach a spreadable consistency.

If using, stir in 1/4 cup grated cheddar until melted and combined. Spoon or pipe the mashed potatoes over the hot meat filling, spreading to the edges to seal.

Use a fork to rough up the top of the potatoes (this helps create a golden crust).

Place the dish in the preheated 400°F (200°C) oven and bake for 20–25 minutes, or until the filling bubbles around the edges and the potato topping is golden in spots. For extra browning, broil 1–2 minutes watching carefully.

Remove from the oven and let rest 5–10 minutes to set. Sprinkle chopped parsley over the top if desired before serving.