Ingredients:
Potatoes: 4 large, peeled and thinly sliced
Minced Meat: 1 kg (beef or lamb)
Onion: 1 large, finely chopped
Garlic: 2 cloves, minced
Carrots: 2 medium, diced
Peas: 1 cup (frozen or fresh)
Tomato Paste: 2 tablespoons
Beef or Vegetable Broth: 1/2 cup
Worcestershire Sauce: 1 tablespoon
Thyme and Rosemary: 1 teaspoon each, dried
Salt and Pepper: To taste
Olive Oil: For cooking
Cheese: 2 cups grated (cheddar or a mix of your favorite melting cheeses)
Instructions:
Preparing the Base:
Preheat Oven: Preheat your oven to 200°C (400°F).
Cook Potatoes: Boil the sliced potatoes until just tender, about 10 minutes. Drain and set aside.
Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add onions and garlic, cooking until softened. Add the carrots and cook for a few more minutes.
Making the Meat Layer:
Brown the Meat: Increase the heat to high and add the minced meat to the skillet. Cook until browned. Drain excess fat.
Add Flavors: Stir in the tomato paste, Worcestershire sauce, herbs, and peas. Pour in the broth and simmer the mixture until it thickens slightly.
Assembling the Casserole:
Layer Potatoes: In a large baking dish, layer the boiled potato slices at the bottom.
Add Meat Mixture: Spread the meat mixture evenly over the potatoes.
Top with Cheese: Sprinkle the grated cheese over the top, ensuring it covers the meat completely.
Baking:
Bake: Place the dish in the oven and bake for 20-25 minutes, or until the cheese is golden and bubbly.
Conclusion:
Serve this delicious Shepherd’s Pie hot from the oven, perhaps with a side of steamed green vegetables or a fresh salad. The combination of savory meat, soft potatoes, and the rich, cheesy topping makes for a fulfilling meal that’s sure to satisfy any appetite. Enjoy the warmth and comfort it brings to your dining table!
