Shepherd's Pie

Ingredients

• 1 large Onion (finely diced)
• 2 medium Carrot (peeled and diced)
• 3 cloves Garlic (minced)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 pound Ground Beef (80% lean)
• 1 teaspoon Salt (fine sea salt)
• 1/2 teaspoon Black Pepper (freshly ground)
• 1 tablespoon Tomato Paste (or 1/4 cup canned tomato sauce)
• 1 tablespoon Worcestershire Sauce
• 1 tablespoon Red Wine Vinegar
• 1 teaspoon Dried Rosemary
• 1 teaspoon Dried Thyme
• 1 cup Beef Broth (low‑sodium)
• 1 cup Frozen Peas
• 1 cup Frozen Corn
• 2 pounds Potatoes (skin‑on, Yukon Gold or Russet, cut into even chunks)
• 3 tablespoons Unsalted Butter (cut into cubes, room temperature)
• 1/4 cup Milk (whole or 2%)
• 1/2 cup Grana Padano (freshly grated (or Parmesan))
• 1/2 teaspoon Garlic Powder

Instructions

1. Prep Vegetables

   Dice the onion, peel and dice the carrots, and mince the garlic. Set aside.

   Time: PT5M

2. Sauté Aromatics

   Heat olive oil in a large skillet over medium heat. Add onion and carrot, sauté 4‑5 minutes until onion softens. Add garlic and cook 30 seconds more.

   Time: PT6M

   Temperature: Medium heat

3. Brown the Meat

   Add ground beef to the skillet, breaking it up with a spoon. Sprinkle with salt and pepper. Cook, stirring occasionally, until the meat is fully browned, about 6‑7 minutes.

   Time: PT7M

   Temperature: Medium heat

4. Add Flavor Base

   Stir in tomato paste, Worcestershire sauce, red wine vinegar, dried rosemary, and dried thyme. Cook 1 minute to meld flavors.

   Time: PT2M

   Temperature: Medium heat

5. Simmer Filling

   Pour in beef broth, then add frozen peas and corn. Bring to a gentle simmer and cook 8 minutes, allowing the sauce to thicken slightly.

   Time: PT8M

   Temperature: Medium heat

6. Boil Potatoes

   Place potato chunks in a saucepan, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork‑tender, about 15 minutes.

   Time: PT15M

   Temperature: Boiling

7. Mash Potatoes

   Drain potatoes and return to the pot. Add butter, milk, grated Grana Padano, and garlic powder. Mash until smooth and fluffy.

   Time: PT5M

8. Assemble Pie

   Preheat oven to 370°F. Spread the meat‑vegetable mixture evenly in a 9x13‑inch baking dish. Spoon the mashed potatoes over the top, smoothing with a spatula. Sprinkle extra grated cheese and a few pats of butter for a golden crust.

   Time: PT5M

   Temperature: 370°F

9. Bake

   Bake the assembled shepherd's pie for 20‑30 minutes, until the top is golden brown and the filling is bubbling around the edges.

   Time: PT25M

   Temperature: 370°F

10. Rest and Serve

    Remove from oven and let rest 5 minutes before serving. This allows the filling to set and makes slicing easier.

    Time: PT5M

Nutrition Facts

Calories

420

Protein

22g

Carbohydrates

35g

Fat

20g

Fiber

5g