Description

Summer Shepherd’s Pie is a delightful twist on the classic dish, perfect for sunny days and family gatherings. With a golden-brown crust concealing a savory filling of ground meat, fresh vegetables, and creamy mashed potatoes, this recipe promises both comfort and flavor. It’s easy to prepare and customizable to your taste, making it an ideal choice for weeknight dinners or festive occasions. Gather around the table and enjoy this satisfying meal that will have everyone coming back for seconds!

Ingredients

Scale

1 lb ground beef or lamb
1 medium onion, chopped
2 medium carrots, diced
1 cup peas (fresh or frozen)
2 cloves garlic, minced
1 cup low-sodium beef broth
2 lbs russet potatoes, peeled and cubed
4 tbsp butter
1/4 cup heavy cream
Salt, pepper, and 1 tsp dried thyme

Instructions

1. Prepare the Vegetables: Chop onions, carrots, and garlic.
2. Sauté Until Aromatic: Heat oil in a skillet; add onions and garlic until translucent (about 5 minutes).
3. Add Meat and Seasoning: Crumble in ground meat with salt, pepper, and thyme; cook until browned (7-10 minutes).
4. Add Broth and Simmer: Pour in beef broth; simmer on low heat for 15 minutes.
5. Make Creamy Mashed Potatoes: Boil peeled potatoes until fork-tender (15 minutes). Drain, then mash with butter and cream until smooth.
6. Layer It Up: Preheat oven to 400°F (200°C). Spoon meat mixture into a baking dish; top with mashed potatoes.
7. Bake: Bake for 25-30 minutes until golden brown.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1 slice (220g)
Calories: 450
Sugar: 3g
Sodium: 600mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 20g
Cholesterol: 70mg

Keywords: - Customize your filling by adding seasonal vegetables like zucchini or corn. - For a vegetarian option, replace meat with lentils and increase the vegetable quantity. - Store leftovers in an airtight container in the fridge or freeze for future meals.