This easy recipe for shepherd’s pie just might be the best comfort food EVER. Warm and wonderful and just right for your supper table.
- 2 pounds ground beef
- 1 large onion, chopped
- 4 carrots, chopped
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 2 tablespoons Worcestershire sauce
- Coarse salt and ground pepper
- 10 ounces frozen peas, thawed
- 2 pounds Yukon Gold potatoes, peeled (or not – I like mine unpeeled) and cut into even chunks
- 1 cup milk, room temperature
- 6 tablespoons butter, room temperature
- Preheat oven to 425° and get out a 13×9 inch casserole.
- Cook the beef in a large deep skillet over medium high heat until browned. Drain the beef in a colander and set aside.
- Pour ¼ cup of water into the skillet, add onion and carrots and cook over medium heat until softened, about 5 minutes. Stir in tomato paste and then flour and stir for another 2 minutes or so.
- Add Worcestershire sauce, 2 cups water, and the cooked beef. Stir in 2 teaspoons of salt and a pinch of pepper and simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas and turn off the heat.
- Meanwhile, make potato topping: put potatoes in a medium pot, cover with water, stir in a tablespoon of salt and bring to a boil. Turn down the heat and simmer until tender, about 15-20 minutes. Drain and return to pot.
- Warm the butter and milk together in a small pot until butter is melted. Using a potato masher or a potato ricer, mash the potatoes. Add the butter and milk and mash again. Season to taste with salt and pepper.
- Spoon the beef filling into the casserole and spread the potato topping over the whole thing. Bake until the potato topping is just browned, about 25 to 30 minutes. Serve in warmed bowls. Be very happy.