Shepherd’s Pie

Ingredients

Filling

• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 large carrots, peeled and diced
• 2 celery stalks, diced
• 1½ lbs ground beef
• 1½ tbsp tomato paste
• 1 tbsp Worcestershire sauce
• ½ tsp each dried rosemary & thyme
• 1 cup frozen peas
• Salt & black pepper
• 1 cup beef broth

Topping

• 2 lbs potatoes, peeled & quartered
• ½ cup milk
• ¼ cup butter
• Salt & black pepper

Instructions

1. Prepare potatoes:
   Boil potatoes in salted water until fork‑tender. Drain, return to the pot, and mash with milk, butter, salt, and pepper until smooth.

2. Prepare filling:
   Sauté onion and garlic in oil. Add carrots, celery, and beef. Cook until beef is browned, breaking it up as it cooks.
   Drain excess fat, then stir in broth, tomato paste, Worcestershire sauce, herbs, salt, and pepper.
   Simmer until slightly thickened. Stir in peas and spread filling evenly in a baking dish.

3. Bake:
   Spread mashed potatoes over the filling.
   Bake at 400°F until golden.
   Broil briefly for extra browning if desired.