Ingredients
Scale
- 1 1/2 pounds ground beef or lamb
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 pounds Yukon Gold potatoes, peeled and chopped
- 4 tablespoons butter
- 1/2 cup heavy cream, warmed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Peel and chop the potatoes. Boil in salted water until fork-tender, then drain and mash with butter, warm cream, salt, and pepper. Set aside.
- In a skillet, brown the ground beef or lamb over medium heat. Drain excess fat.
- Add onion, garlic, carrots, and peas. Cook for 5–7 minutes until vegetables are soft.
- Stir in tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for 2 minutes.
- Pour in beef broth and simmer for 5–8 minutes until slightly thickened.
- Preheat oven to 400°F (200°C). Spread meat mixture in a baking dish.
- Top with mashed potatoes and spread evenly. Create peaks with a fork.
- Bake uncovered for 25–30 minutes until golden and bubbling.
- Let it rest 10 minutes before serving.
Notes
- Let the pie rest after baking to help the layers set for easier slicing.
- You can freeze it fully assembled before baking for meal prep.
- For a cheesy twist, sprinkle shredded cheddar on top before baking.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 28
- Saturated Fat: 14
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 32
- Fiber: 4
- Protein: 23
- Cholesterol: 90