Beef Shepherd's Pie
A comforting dish made with ground beef, vegetables, and creamy mashed potatoes, perfect for family gatherings and cozy nights.
Ingredients
For the Beef Mixture
- 1 lb ground beef (Halal-certified)
- 1 onion, chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce (ensure it's Halal-certified)
- 2 cups beef broth (Halal)
For the Mashed Potatoes
- 4 cups mashed potatoes (prepared with milk and butter for creaminess) a creamy base
- Salt and pepper to taste
- Olive oil for cooking
Instructions
Preparation of Mashed Potatoes
- Peel and chop your potatoes, boil them in salted water until tender, then drain.
- Mash with butter and milk until smooth and season with salt and pepper.
Cooking the Beef Mixture
- In a large skillet, heat a drizzle of olive oil over medium heat.
- Add the chopped onion, diced carrots, and minced garlic. Sauté until the vegetables are softened, approximately 5 minutes.
- Increase the heat to medium-high, and add the ground beef to the skillet. Cook until browned, breaking it apart with a spatula.
- Drain any excess fat if needed.
- Stir in the tomato paste, Worcestershire sauce, and beef broth. Toss in the frozen peas, and season with salt and pepper. Let the mixture simmer for about 5-7 minutes until it thickens slightly.
Assembly and Baking
- Preheat your oven to 400°F (200°C).
- In a baking dish, spread the beef mixture evenly on the bottom. Top generously with the mashed potatoes, using a fork to create peaks on the surface.
- Place the baking dish in the oven and bake for about 25-30 minutes or until the top is golden and slightly crispy.
Serving
- Allow the pie to cool for a few minutes before serving. Dish it out hot and savor every bite!
Notes
Substitutions: You can easily swap out the ground beef for ground lamb or turkey, both of which are excellent Halal-friendly options. If you’re short on time, consider preparing the beef filling in advance to save time on busy nights. Avoid a soggy bottom by draining any excess liquid from the beef mixture before assembling the pie. Leftovers can be stored for up to 3-4 days in the refrigerator or frozen for up to 2 months. Reheat in the oven at 350°F (175°C) covered with foil.