Shepherd's Pie

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Prepare the Filling

• 150g Ground Beef
• 1/2 Small Onion
• 1 Garlic Clove
• 1 tsp Tomato Paste
• 60mL Beef or Vegetable Broth
• 1/2 tsp Dried Thyme
• 60g Frozen Vegetables

Heat a non-stick skillet over medium heat. Add the ground beef or lamb and and season with salt and pepper to taste. Cook until browned, breaking it up with a spoon, about 5-7 minutes. Drain any excess fat. Add the chopped onion, cook until softened for about 5 minutes then add minced garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook for a minute, then add in beef or vegetable broth, thyme, salt, and pepper. Add the frozen vegetables and simmer for about 10 minutes, until the mixture thickens slightly. 

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Prepare the Mashed Potatoes

• 200g Potatoes
• 1 tbsp Milk
• 1 tbsp Butter

In a medium pot, bring the diced potatoes to a boil in salted water. Cook until tender, about 10-12 minutes. Drain and return to the pot. Add the milk and butter. Mash until smooth and creamy. Season with additional salt and pepper if needed.

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Assemble the Shepherd's Pie

Preheat your oven to 375°F (190°C). Transfer the meat filling to a small ovenproof dish. Spread the mashed potatoes evenly over the top of the filling. Use a fork to create a rough texture on the surface of the mashed potatoes (this helps them brown better).

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Bake and Serve

• 2g Fresh Chopped Parsley

Bake in the preheated oven for 20-25 minutes, until the top is golden brown and the filling is bubbly. Let it cool for a few minutes before serving. Garnish with chopped parsley.