• Preheat oven to 375°F.
  • Peel, dice and bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes.
  • While potatoes are boiling; in a large sauté pan over medium-high heat, heat the oil, then add the onion and cook for about 3 minutes and then add the ground meat.
  • Cook until browned, 8 to 10 minutes. Drain the fat and add the broth, tomato paste, and herbs. Simmer for about 10 minutes.
  • Pour the meat mixture into a baking dish; set aside. Then add the peas and corn on top of the meat mixture.
  • Drain the potatoes and then mash them with butter, milk, and salt. Spread them evenly over the vegetable layer. Bake until golden, 30 to 35 minute.

Back /recipes/shepards-pie/