Cheesy Shepherd’s Pie with Gravy

Cheesy Shepherd’s Pie with Gravy

Ingredients:

For the meat layer:

• 500 g ground beef (or lamb for traditional shepherd’s pie)
• 1 onion (finely chopped)
• 2 garlic cloves (minced)
• 1 carrot (diced)
• 1 cup peas or corn (optional)
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tsp Worcestershire sauce
• 1 tsp thyme or rosemary
• Salt & pepper to taste

For the mashed potatoes:

• 4–5 medium potatoes (peeled & cubed)
• 3 tbsp butter
• ½ cup milk (warm)
• ½ cup sour cream (optional, for creaminess)
• Salt & pepper to taste

For the topping:

• 1½ cups shredded cheddar cheese (or a mix of cheddar & mozzarella)

For the gravy (optional but amazing!):

• 2 tbsp butter
• 2 tbsp flour
• 1½ cups beef broth
• Salt, pepper, and a pinch of garlic/onion powder

Instructions:

1. Prepare the potatoes
   
   • Boil potatoes until soft. Mash with butter, milk, sour cream, salt & pepper. Set aside.
3. Cook the beef filling
   
   • In a skillet, cook ground beef with onion and garlic until browned.
   • Add carrots, peas, tomato paste, broth, Worcestershire, and thyme.
   • Simmer until thickened. Season to taste.
5. Assemble the pie
   
   • Spread beef mixture evenly in a baking dish (or deep pie dish).
   • Top with mashed potatoes.
   • Sprinkle generously with shredded cheese.
7. Bake
   
   • Bake at 190°C (375°F) for 20–25 minutes until golden and bubbly.
9. Make the gravy
   
   • In a saucepan, melt butter, whisk in flour. Slowly add beef broth while whisking.
   • Simmer until thick, season with salt, pepper, garlic/onion powder.
11. Serve
    
    • Slice the shepherd’s pie, drizzle with gravy, and garnish with parsley.