Ingredients

• 1 lb ground beef or lamb
• 1 onion, diced
• 2 carrots, diced
• 1 cup peas (fresh or frozen)
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 teaspoon Worcestershire sauce
• 2 pounds potatoes, peeled and cubed
• 1/2 cup milk
• 4 tablespoons butter
• Salt and pepper to taste
• Fresh rosemary or thyme (optional, for garnish)
• Sliced tomatoes for topping (optional)
• Instructions
  1. Preheat the oven to 400°F (200°C).
  2. In a large pan, cook the ground beef or lamb over medium heat until browned. Drain excess fat.
  3. Add the diced onion and carrots to the pan. Cook for 5-7 minutes until the vegetables are softened.
  4. Stir in the tomato paste and Worcestershire sauce, mixing well to combine.
  5. Add the beef broth and peas. Simmer for 10-15 minutes until the mixture thickens. Season with salt and pepper.
  6. While the meat mixture is simmering, boil the potatoes in salted water until tender, about 15-20 minutes.
  7. Drain the potatoes and mash with milk, butter, and a pinch of salt until smooth and creamy.
  8. Spread the meat mixture evenly in a baking dish. Top with the mashed potatoes, smoothing them out with a spatula.
  9. Add sliced tomatoes on top and sprinkle with fresh herbs if desired.
  10. Bake in the preheated oven for 25-30 minutes until the top is golden and crispy.

  Chef’s Tips

  • For added flavor, try using a mix of ground meats or add mushrooms to the filling.
  • Feel free to customize the vegetables based on what you have on hand—corn and green beans work well too.
  • Make it ahead of time! You can assemble the pie and store it in the fridge before baking.

  Nutrition (per serving)

  Approximate calories: 450, Protein: 25g, Carbs: 50g, Fat: 15g