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Favorite shepards pie

Favorite Shepherds Pie

A basic family for our family's favorite shepherds pie!
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Prep Time 35 minutes
Cook Time 30 minutes
Servings: 6 servings
Course: Main Course
Ingredients Equipment Method

Ingredients
  

Mashed potatoes
  • 2.5 lbs yukon gold potatoes
  • reserved potato water
  • 2-4 tablespoon non-dairy milk of your choice
  • salt and freshly ground black pepper to taste
Filling:
  • 2 tablespoon olive oil
  • 1 onion diced
  • 1 ½ lbs ground beef or lamb
  • 2 tablespoon flour or potato starch for Passover
  • 2 teaspoon tomato paste
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 cup chicken broth
  • 1 cup assorted frozen peas, carrots, and corn

Equipment

  • oven safe dish

Method
 

Potatoes
  1. Peel and cube potatoes and place in a pot. Cover with cold water and bring to a boil. Lower the flame to medium-low and cook until soft, and a fork pierces through easily. Drain the water, reserving some for the mash. Combine the reserved water, milk and spices in the pot with the potatoes. Mash well until there's no more lumps.
Meat
  1. Preheat oven to 400F
  2. Heat oil in a cast iron skillet over medium heat. Alternatively you can use a regular skillet and transfer the pie to an oven safe dish before topping and baking. Sautee the diced onion in oil until trasluscent, about 7-8 minutes. Add in the ground beef and brown while breaking up into small pieces with a fork.
  3. Stir in the flour, tomato paste, salt and pepper until the meat is evenly coated. Pour in the chicken broth and cook down until ½ liquid is absorbed.
  4. Add in the veggies and top with mashed potatoes.
  5. Place the skillet or oven safe dish on a lined baking sheet and bake for 3o minutes. Broil the top for an extra 1-2 minutes if desired.