Shepherd's Pie

Ingredients

• 1 1/4 lb ground beef (80/20)
• 2 lb russet potatoes
• 4 tbsp unsalted butter
• 1/2 cup whole milk
• 1 yellow onions
• 1/2 lb carrots
• 8 oz frozen green peas
• 2 tbsp all-purpose flour
• 1 1/4 cup beef broth
• 1 tbsp worcestershire sauce
• 1 tsp dried thyme

Method

1. 1

   Boil the peeled, chunked potatoes in salted water until tender, 18 minutes. Drain and mash with the butter and milk. Season well.

2. 2

   Heat the oven to 400F. Brown the beef in a skillet and drain the fat.

3. 3

   Add the diced onion and carrot and cook 6 minutes until softened.

4. 4

   Sprinkle the flour over, stir one minute, then add the broth, worcestershire and thyme. Simmer until thick.

5. 5

   Stir in the peas, scrape into a baking dish and spread the mash over the top, roughing it up with a fork.

6. 6

   Bake 30 minutes until bubbling at the edges and browned on top.

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