This is somewhat close to the traditional Irish Beef Shepherd's Pie. My sister taught me this recipe when I was just 13, and it's stuck in my head and heart ever since. This is THE comfort dish I always make when I live abroad.
- 500 g ground beef
- 4 large potatoes
- 1 tablespoon butter
- 1/4 large onion chopped
- 1/2 cup frozen mixed vegetables
- 1 tablespoon tomato sauce/paste
- 1 tablespoon Worcestershire sauce
- 1/4 cup beef broth
- 1/4 cup milk
- Cheddar cheese grated
- Mozzarella cheese grated
In a pot of boiling water, add potatoes. Once potatoes are done, peel skin off and mash them. Add milk and some butter if you prefer a creamier, more buttery texture. Add a pinch of salt to taste. Stir and mash evenly. Set aside.
Preheat oven to 350 degrees Fahrenheit.
In a medium-heated saucepan, add butter. Pour in onions and stir-fry. When onions are nice and caramelized, turn up the heat. Add some oil/more butter if needed, and pour the beef in. Fry together.
Add tomato paste, Worcestershire sauce, and beef broth.
When the beef looks done (there is no more pink), scoop the ingredients up onto a plate. Pour the mixed vegetables in and give it a fry. Allow for the peas and carrots to be thoroughly cooked. This should take about 3-5 mins. Add water to speed up the process, if needed.
Once the vegetables are cooked, pour the beef and onion mixture back into the pan. Stir and mix evenly. Salt to taste.
Turn off the heat. Pour the mixture into a large glass dish/casserole. Spread evenly. This will be our base.
Then, scoop the mashed potato mixture and layer on top. Spread evenly. This is the middle layer.
Lastly, add desired amount of grated cheddar and mozzarella on top of the mashed potatoes. This is the final and most delicious layer of all.
10. Place dish in the oven and set on broil for 8-10 minutes, or until cheese starts to melt nicely. Remove from oven and serve.
*If there are leftovers, you can keep the shepherd's pie in your refrigerator for up to 2 days.