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prep time
15 Min
cook time
40 Min
method
Bake
yield
6 serving(s)
Ingredients
- 11/2 pounds russet potatoes, peeled chunked
- 1/2 cup whole milk
- 2 teaspoons butter
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons vegtable oil
- 1 1/2 cups med finely chopped onion
- 1 cup finely chopped carrots
- 1 pound ground beef
- 1 teaspoon dried rosemary
- 11/2 tablespoons tomato paste
- 3/4 cup chicken broth
- 2/3 cup frozen peas
How To Make shepherds pie
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Step 1set oven to 375 degrees f. in a lrg stewer, add the potatos and cover with cold water and add salt. Bring to a boil over med-high heat and cook the potatoes till soft and tender, about 20 to 25 min. Drain well and mash them with the milk, butter, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
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Step 2meanwhile, heat the oil in a lrg skillet over med-high heat. cook the onions and carrots until soft, 10 min. Add the ground beef and cook, breaking up the meat, well browned. season with the rosemary, 1/2 teaspoon salt, and one teaspoon pepper. stir in the tomato paste and chicken broth and let simmer 5 min. stir in the peas.
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Step 3Scrape the ground beef mixture into a ungreased 1 1/2- quart baking dish. top with the potato mixture. Bake 30 minutes or until golden. cool slightly and serve.
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