Description
This Deconstructed Shepherd’s Pie takes all the classic flavors of the traditional dish—savory ground meat, vegetables, and creamy mashed potatoes—and serves them up in a modern, simplified way. No baking required, just quick stovetop cooking and a cozy, comforting meal that comes together in under an hour.
Ingredients
Mashed Potatoes:
-
2 pounds Yukon Gold or Russet potatoes, peeled and cubed
-
1/2 cup milk (or cream for richer potatoes)
-
4 tbsp unsalted butter
-
Salt and pepper, to taste
Meat & Veggie Filling:
-
1 tbsp olive oil
-
1 pound ground lamb or beef (or ground turkey)
-
1 medium onion, finely chopped
-
2 cloves garlic, minced
-
1 cup carrots, diced
-
1 cup frozen peas
-
2 tbsp tomato paste
-
1 cup beef broth
-
1 tsp Worcestershire sauce
-
1 tsp fresh thyme (or 1/2 tsp dried)
-
Salt and pepper, to taste
Instructions
-
Make the Mashed Potatoes:
Place potatoes in a pot of cold salted water. Bring to a boil and cook until tender, about 15–20 minutes.
Drain and return to pot. Add milk and butter, and mash until smooth. Season with salt and pepper to taste. -
Cook the Meat & Veggies:
In a large skillet, heat olive oil over medium heat. Add ground meat and cook until browned, breaking it up with a spoon.
Add onion and cook 3–4 minutes until softened. Stir in garlic and carrots; cook for another 5 minutes. -
Simmer the Sauce:
Stir in tomato paste and cook for 1 minute. Add beef broth, Worcestershire sauce, thyme, and peas.
Bring to a simmer and cook until slightly thickened, about 8–10 minutes. Season to taste.
-
Assemble and Serve:
Spoon mashed potatoes onto plates or bowls. Top with a generous helping of the meat and vegetable mixture.
Garnish with fresh parsley or additional thyme, if desired.
Notes
-
Swap the meat for lentils or a plant-based ground alternative for a vegetarian version.
-
Add a splash of red wine when simmering the meat for extra depth.
-
Great for meal prep—store the mashed potatoes and meat mixture separately for best results.