Here’s a teen-friendly Shepherd’s Pie recipe that’s simple, cozy, and delicious. 🥧🥔
Ingredients (serves 4–6):
For the filling:
- 1 lb (450 g) ground beef or lamb
- 1 medium onion, diced
- 2 carrots, diced
- 1 cup frozen peas (or mixed veggies)
- 2 cloves garlic, minced
- 1 cup beef or vegetable broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce (optional)
- 1 tsp dried thyme or Italian seasoning
- Salt & pepper to taste
For the mashed potato topping:
- 4–5 medium potatoes, peeled and chopped
- 3 tbsp butter
- 1/4 cup milk (more if needed)
- Salt & pepper to taste
- Optional: 1/2 cup shredded cheddar cheese for topping
Instructions:
- Cook the potatoes: Boil potatoes in salted water until tender (~15 min). Drain and mash with butter, milk, salt, and pepper. Set aside.
- Cook the filling:
- In a pan, sauté onions and carrots in a little oil until softened.
- Add garlic and cook 1 minute.
- Add ground meat, season with salt, pepper, and thyme. Cook until browned.
- Stir in tomato paste, broth, Worcestershire sauce, and peas. Simmer 5–10 minutes until slightly thickened.
- Assemble:
- Spread the meat-vegetable mixture in a baking dish.
- Spoon mashed potatoes on top, spreading evenly. (Optional: sprinkle shredded cheddar on top.)
- Bake:
- Preheat oven to 375°F (190°C).
- Bake 20–25 minutes, until the top is golden and slightly crispy.
- Serve: Warm and enjoy!
Tips:
- Fork marks on the mashed potatoes help them brown nicely.
- Vegetarian option: Replace meat with lentils or mushrooms.
- You can assemble ahead and bake later—perfect for a quick dinner.
It’s basically comfort food all in one dish—meat, veggies, and potatoes baked together.
I can also give a super-quick 15-minute version using rotisserie chicken and instant mashed potatoes if you want an even faster version.
Do you want me to do that?
