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Instructions
- Preheat the oven to 400°F (200°C).
- In a large pan, cook the ground beef or lamb over medium heat until browned. Drain excess fat.
- Add the diced onion and carrots to the pan. Cook for 5-7 minutes until the vegetables are softened.
- Stir in the tomato paste and Worcestershire sauce, mixing well to combine.
- Add the beef broth and peas. Simmer for 10-15 minutes until the mixture thickens. Season with salt and pepper.
- While the meat mixture is simmering, boil the potatoes in salted water until tender, about 15-20 minutes.
- Drain the potatoes and mash with milk, butter, and a pinch of salt until smooth and creamy.
- Spread the meat mixture evenly in a baking dish. Top with the mashed potatoes, smoothing them out with a spatula.
- Add sliced tomatoes on top and sprinkle with fresh herbs if desired.
- Bake in the preheated oven for 25-30 minutes until the top is golden and crispy.
Chef’s Tips
- For added flavor, try using a mix of ground meats or add mushrooms to the filling.
- Feel free to customize the vegetables based on what you have on hand—corn and green beans work well too.
- Make it ahead of time! You can assemble the pie and store it in the fridge before baking.
Nutrition (per serving)
Approximate calories: 450, Protein: 25g, Carbs: 50g, Fat: 15g
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