Description
A quick, spoonable twist on the classic shepherd’s pie, featuring savory beef, sweet vegetables, and creamy mashed potatoes.
Ingredients
- 1 lb ground beef (80/20)
- 1 cup carrots, diced (fresh or frozen)
- 1 cup peas (frozen)
- 1 cup corn (frozen or canned, drained)
- 1 onion, chopped
- 4 cups beef broth (low-sodium)
- 2 cups mashed potatoes (homemade or instant)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 4–5 minutes.
- Add the ground beef to the pot. Break it up with a spoon and cook until browned, about 6–8 minutes. Drain excess fat if desired.
- Stir in the diced carrots, peas, and corn. Cook for about 4–5 minutes until softened.
- Pour in 4 cups beef broth and bring to a gentle boil.
- Season with salt, pepper, garlic powder, and thyme. Taste and adjust seasoning.
- Reduce heat to low and simmer uncovered for 10–15 minutes.
- Remove from heat and stir in 2 cups mashed potatoes until creamy. Adjust consistency with broth or milk if necessary.
- Serve hot, garnished with parsley or black pepper if desired.
Notes
For a vegetarian option, substitute beef with lentils or tempeh and use vegetable broth.