A delightful twist on the traditional shepherd's pie that tantalizes your taste buds with layers of flavor and creamy goodness.
Ingredients
Scale:
1 pound ground beef
1 medium onion, diced
2 cloves garlic, minced
1 cup carrots, diced
1 cup peas (fresh or frozen)
1 tablespoon tomato paste
1 cup beef broth
1 teaspoon Worcestershire sauce
Salt and pepper to taste
2 pounds potatoes, peeled and cubed
1 cup shredded cheddar cheese
½ cup milk
½ cup sour cream
4 tablespoons butter
1 cup shredded cheese (cheddar or your favorite blend)
Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large pot, add the peeled and cubed potatoes. Cover with water, season with salt, and bring to a boil. Cook until tender, about 15-20 minutes.
While the potatoes are cooking, heat a large skillet over medium heat. Add the ground beef and cook until browned, about 5-7 minutes.
Add the diced onion and garlic to the skillet with the beef and sauté until the onion is translucent, about 3-4 minutes. Stir in the carrots, peas, tomato paste, beef broth, and Worcestershire sauce. Season with salt and pepper and let the mixture simmer for 5-7 minutes.
Drain the cooked potatoes and return them to the pot. Add milk, sour cream, butter, salt, and pepper. Mash until smooth and creamy, then stir in shredded cheddar cheese.
In a greased 9x13-inch baking dish, spread the beef and vegetable mixture evenly on the bottom and spoon the cheesy mashed potatoes over the top.
Sprinkle the additional shredded cheese on top. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool for a few minutes. Garnish with fresh chopped parsley before serving.
