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Make just enough of this recipe. Use the portion planning tool to calculate exactly how much of each ingredient you’ll need.Preheat oven to 375°F or 185°CIn a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot and meat. Cook until browning begins. It will take about 8-10 min.Drain the fat and add the broth, tomato paste and herbs. Simmer until the juices thicken, will take about 10 minutes, and then add the peas.Pour the mixture into a baking dish or any size vessel that can be baked in the oven.Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 min. Then drain.Mash the potatoes with the butter, milk, salt and pepper.Spread the mashed potato mixture over the meat mixture, then crosshatch the top with a fork.Bake until golden, about 30-35 min.Tip: Instead of using a baking dish for the Shepherd's Pie, keep the filling in the (oven-proof) sauté pan in which you cook it, top with the mashed potatoes, and bake it all in the oven for a skillet version that won't dirty another dish.