Shepherd's Pie in the New In Legacy Everyday Pan
Prep Time : 00h 30
Cooking Time : 00h 50
Servings Number : 4 people
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 medium carrots, diced
- 700g ground beef
- 1 cup green peas (frozen or fresh)
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup beef broth
- 2 cloves garlic, sliced
- 1 kg potatoes, peeled and chopped
- 1/2 cup heavy cream
- 1/4 cup butter
- Salt and pepper to taste
- 1 tablespoon parsley, chopped
Method
- Preheat your oven to 200°C (400°F).
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and diced carrots. Cook, stirring occasionally, until the vegetables are softened.
- Add the garlic and cook for another minute until fragrant.
- Add the ground beef to the pan and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the tomato paste, paprika, salt, and pepper. Pour in the beef broth.
- Add the green peas, bring to a simmer and cook for about 10-15 minutes, until the mixture has thickened.
- Place the peeled and chopped potatoes in a large pot and cover with cold water.
- Add a pinch of salt and bring to a boil.
- Cook until the potatoes are tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Add the heavy cream and butter.
- Mash until smooth and creamy. Season with salt and pepper to taste.
- Top with the beef mixture with mashed potatoes, spreading them out evenly.
- Place the dish in the preheated oven and bake for about 20-25 minutes, until the top is golden brown and the filling is bubbling around the edges.
- Let the Shepherd's Pie rest for a few minutes before serving. Top with parsley and enjoy!