ADVERTISEMENT
Making the Meat Ragout 🔥
In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until nicely browned and all moisture has evaporated. Remove the beef from the skillet and set aside.
In the same skillet, add the onion and carrot. Sauté for 5-7 minutes until softened. Add the garlic and cook for another 1 minute until fragrant.
Sprinkle in the flour and stir, cook for 1 minute. Add the tomato puree, stir.
Deglaze with the red wine (if using), scrape up any flavours stuck to the bottom of the pan and boil away the alcohol.
Pour in the beef stock and Worcestershire sauce. Return the meat to the pan. Stir in the thyme, salt and pepper to taste.
Cook over a low heat, uncovered, for 15-20 minutes until the ragout thickens. Stir in the green peas during the last 5 minutes.
Make the Mashed Potatoes 🥔
While the ragout is cooking, cook the peeled, diced potatoes in lightly salted water. Cook until tender (about 15-20 minutes).
Drain the potatoes and return them to the pot. Add the warm milk and butter.
Mash with a potato masher or beat with a whisk until smooth and creamy. Season with salt and pepper to taste.
Assembly and Baking 🥧
Preheat the oven to 190°C (170°C in a fan oven).
Pour the hot meat ragout into the bottom of a baking dish. Spread evenly.
Spoon the mashed potatoes over it and smooth the top with a spatula or the back of a spoon. You can also use a fork to create a more rustic look.
Sprinkle the top with grated cheese if using.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the ragout is bubbling around the edges.
Remove from oven and let rest for 5-10 minutes before slicing to allow the flavors to meld and solidify a bit.
This shepherd’s pie is a real warm, filling and incredibly tasty dish that is guaranteed to please. No “slices” needed, just a big spoonful!
If you could share your tried and true “slices instead” recipe, I’d love to hear it! What’s one special dish that your husband loves so much
ADVERTISEMENT
