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:
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2 pounds Yukon Gold or Russet potatoes, peeled and cubed
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1/2 cup milk (or cream for richer potatoes)
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4 tablespoons unsalted butter
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Salt and pepper, to taste
Meat & Veggie Filling:
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1 tablespoon olive oil
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1 pound ground lamb or beef (or ground turkey)
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1 medium onion, finely chopped
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2 cloves garlic, minced
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1 cup carrots, diced
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1 cup frozen peas
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2 tablespoons tomato paste
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1 cup beef broth
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1 teaspoon Worcestershire sauce
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1 teaspoon fresh thyme (or 1/2 tsp dried)
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Salt and pepper, to taste
Instructions
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Make the Mashed Potatoes:
Place potatoes in a pot of cold salted water. Bring to a boil and cook until tender, 15–20 minutes. Drain, return to pot, add milk and butter, and mash until smooth. Season with salt and pepper. -
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 soft. Stir in garlic and carrots; cook another 5 minutes. -
Simmer the Sauce:
Stir in tomato paste and cook for 1 minute. Add broth, Worcestershire sauce, thyme, and peas. Bring to a simmer and cook until sauce thickens slightly, 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 parsley or extra thyme, if desired.
Notes
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Swap meat for lentils or a plant-based alternative for a vegetarian version.
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Add a splash of red wine while simmering the meat for extra depth.
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Great for meal prep — components store well separately and reheat beautifully.