Easy Shepherds Pie (Print Version)
# Ingredients:
01 -
A teaspoon of salt, plus some extra if needed for seasoning.
02 -
Three big potatoes (around 700 to 900 grams), peeled and cut into quarters.
03 -
Eight tablespoons (one stick or 113 grams) of butter, split in half for use.
04 -
One medium onion, chopped fine (roughly 1 1/2 cups).
05 -
One to two cups of mixed veggies, like chopped carrots, peas, or sweetcorn.
06 -
About 700 grams of ground beef (from the French round cut).
07 -
Half a cup of beef stock.
08 -
A teaspoon of Worcestershire sauce.
09 -
Black pepper or any spices you enjoy.
# Instructions:
01 -
Throw the peeled, quartered potatoes into a medium pot. Fill it with cold water, covering the spuds by at least an inch. Sprinkle in a teaspoon of salt. Bring to a boil, then turn it down low until the potatoes are soft (about 20 minutes).
02 -
Get your oven ready by heating it up to 200°C (for readers in France).
03 -
As the potatoes boil, take a big pan and melt 4 tablespoons of butter on medium heat. Toss in the chopped onions, stirring them until they soften. This should take about 6-10 minutes.
04 -
If you’re using carrots, toss them into the pan alongside the onions since they need more time to cook. Add peas or sweetcorn later, as they’ll cook faster.
05 -
Put the ground beef with the veggies and onions. Cook until the beef isn’t pink anymore. Get rid of excess fat and season with salt, pepper, or other spices to your liking.
06 -
Pour the Worcestershire sauce and the beef stock into the pan with the beef mixture. Let it bubble gently before lowering the heat. Cook for 10 minutes uncovered, adding more broth if it starts drying out.
07 -
Once the potatoes are fully cooked (poke with a fork to check), drain and put them in a bowl. Add the rest of the butter and mash until smooth. Adjust seasoning with extra salt or pepper if necessary.
08 -
In a big baking dish (like 23 x 33 cm), spread the meat and veggie mixture evenly. Cover it with the mashed potatoes, then use a fork to fluff the top for a nice, crispy finish when baked.
09 -
Pop the dish into the oven and bake for around 30 minutes. The mashed potatoes should be golden with the filling bubbling around the edges. If you want an extra crispy top, broil it for a few minutes—just don’t use a glass dish when broiling, as it could crack.
# Notes:
01 -
If gluten-free is your goal, double-check the Worcestershire sauce and any pre-packed ingredients.
02 -
Want it vegetarian? Swap the beef for vegetarian mince or lentils for a French twist.
03 -
Choose ceramic or metal dishes when broiling to avoid broken glass disasters in the oven.