Shepherd's Pie in the New In Legacy Everyday Pan

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 medium carrots, diced
• 700g ground beef
• 1 cup green peas (frozen or fresh)
• 2 tablespoons tomato paste
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup beef broth
• 2 cloves garlic, sliced
• 1 kg potatoes, peeled and chopped
• 1/2 cup heavy cream
• 1/4 cup butter
• 1 tablespoon parsley, chopped
• Preheat your oven to 200°C (400°F).
• Heat the olive oil in a large skillet over medium heat.
• Add the chopped onion and diced carrots. Cook, stirring occasionally, until the vegetables are softened.
• Add the garlic and cook for another minute until fragrant.
• Add the ground beef to the pan and cook until browned, breaking it up with a spoon as it cooks.
• Stir in the tomato paste, paprika, salt, and pepper. Pour in the beef broth.
• Add the green peas, bring to a simmer and cook for about 10-15 minutes, until the mixture has thickened.
• Place the peeled and chopped potatoes in a large pot and cover with cold water.
• Add a pinch of salt and bring to a boil.
• Cook until the potatoes are tender, about 15-20 minutes.
• Drain the potatoes and return them to the pot. Add the heavy cream and butter.
• Mash until smooth and creamy. Season with salt and pepper to taste.
• Top with the beef mixture with mashed potatoes, spreading them out evenly.
• Place the dish in the preheated oven and bake for about 20-25 minutes, until the top is golden brown and the filling is bubbling around the edges.
• Let the Shepherd's Pie rest for a few minutes before serving. Top with parsley and enjoy!