Classic Shepherd's Pie

Ingredients

• 1 lb Ground Beef (80% lean)
• 1 tsp Salt (to taste)
• 1/2 tsp Black Pepper (freshly ground)
• 1 medium Onion (finely diced)
• 1 cup Carrots (grated)
• 2 cloves Garlic (minced)
• 2 tbsp Tomato Paste
• 2 tbsp All-Purpose Flour (for thickening)
• 1 tbsp Soy Sauce
• 2 tbsp Ketchup
• 1 tsp White Vinegar
• 1 cup Water
• 1 tsp Dried Rosemary
• 1 tsp Dried Thyme
• 1/2 tsp Allspice
• 1 cup Frozen Peas
• 2 lb Potatoes (Yukon Gold or Russet, peeled and cubed)
• 2 tbsp Unsalted Butter (melted)
• 1/4 cup Heavy Cream
• 1/4 cup Pecorino Romano (grated)
• 1 tsp Dried Parsley
• 1/2 tsp Garlic Powder
• 1 large Egg (beaten)

Instructions

1. Brown the Ground Beef

   Heat the skillet over medium heat, add the ground beef, season with salt and pepper, and break it up with a spatula. Cook until browned, about 5‑6 minutes.

   Time: PT7M

   Temperature: Medium heat

2. Add Aromatics and Vegetables

   Stir in the diced onion, grated carrots, and minced garlic. Sauté for 3‑4 minutes until softened.

   Time: PT5M

   Temperature: Medium heat

3. Build the Sauce Base

   Add tomato paste, flour, soy sauce, ketchup, and white vinegar. Stir well to coat the meat and vegetables.

   Time: PT3M

   Temperature: Medium heat

4. Simmer the Filling

   Pour in 1 cup water, then add dried rosemary, thyme, and allspice. Cover and let simmer for 10 minutes.

   Time: PT10M

   Temperature: Medium heat

5. Add Peas

   Uncover, add frozen peas, and cook for an additional 5 minutes until peas are heated through.

   Time: PT5M

   Temperature: Medium heat

6. Boil Potatoes

   While the filling simmers, place peeled and cubed potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until knife‑tender, about 15 minutes.

   Time: PT15M

   Temperature: Boiling

7. Mash the Potatoes

   Drain potatoes and return to pot. Add melted butter, heavy cream, grated Pecorino Romano, dried parsley, garlic powder, and the beaten egg. Mash until smooth and creamy.

   Time: PT5M

8. Assemble the Pie

   Preheat oven to 375°F (190°C). Spread the beef filling evenly in the bottom of the oven‑safe baking dish. Pipe or spoon the mashed potato topping over the filling, smoothing the surface.

   Time: PT5M

   Temperature: 375°F

9. Season and Bake

   Sprinkle a little extra black pepper and a pinch of grated Pecorino Romano on top. Bake for 20 minutes, or until the potato edges are golden and crisp.

   Time: PT20M

   Temperature: 375°F

10. Rest and Serve

    Remove from oven and let rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

25g

Carbohydrates

35g

Fat

20g

Fiber

4g