Description

This Deconstructed Shepherd’s Pie takes everything you love about the classic dish—savory ground meat, hearty vegetables, and creamy mashed potatoes—and simplifies it into a one-pan weeknight meal. No baking required! It’s cozy, flavorful, and ready in under an hour.

Ingredients

For the Meat & Veggie Mixture:

1 tablespoon olive oil
1 pound ground beef or ground lamb
1 small onion, diced
2 cloves garlic, minced
2 carrots, peeled and diced
1 cup frozen peas
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon all-purpose flour (optional, for thickening)
1/2 cup beef broth

For the Mashed Potatoes:

1 1/2 pounds potatoes (Yukon Gold or Russet), peeled and diced
3 tablespoons butter
1/4 cup milk or cream
Salt and pepper, to taste

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Instructions

Boil diced potatoes in salted water until tender, about 12–15 minutes. Drain and mash with butter, milk, salt, and pepper. Set aside.

Meanwhile, heat olive oil in a large skillet over medium heat. Add diced onion and carrots, and cook until slightly softened, about 5 minutes.

Add ground beef (or lamb) and cook until browned, breaking it up as it cooks. Drain excess grease if needed.

Stir in garlic, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Cook for 1–2 minutes.

Sprinkle flour over the meat mixture (if using), stir well, then add beef broth and bring to a simmer.

Stir in peas and cook for another 3–4 minutes, until everything is hot and the mixture is slightly thickened.

To serve, spoon mashed potatoes into a bowl or plate and top with a generous helping of the meat and veggie mixture.

Notes

For a lighter version, swap in ground turkey or chicken.
Add corn or green beans for more veggie variety.
You can use store-bought mashed potatoes to save time.