Shepherd's Pie

Filling

• 1.5 lb Ground beef
• 1 Onion, diced
• 2 Carrots, diced
• 3 cloves Garlic, minced
• 2 tbsp Tomato paste
• 2 tbsp All-purpose flour
• 1 cup Beef stock
• 1 tbsp Worcestershire sauce
• 3/4 cup Frozen peas
• 1 tsp Salt

Topping

• 2 lb Potatoes, peeled and cubed
• 4 tbsp Butter
• 1/2 cup Milk, warmed
• 1 Egg yolk — helps the top brown

Potatoes

1. Boil the potatoes in salted water until fork-tender, then drain and mash with the butter and warm milk until smooth.

Filling

1. Brown the beef in a large skillet, breaking it up, then drain excess fat. Add the onion and carrots and cook until softened.
2. Add the garlic and tomato paste and cook a minute, then sprinkle the flour over and stir to coat.
3. Pour in the stock and Worcestershire, bring to a simmer, and cook until thick enough to hold a clear trail when you drag a spoon through it. (Tip: This has to be genuinely thick, not just simmered — a loose filling can't support the mashed potato layer and the pie won't hold together when served.)
4. Stir in the peas and season with salt.

Assemble

1. Heat the oven to 200°C (400°F). Spread the filling in a baking dish, then dollop the mashed potato over the top, spreading to the edges to seal in the filling. Stir the egg yolk into a beaten egg wash if using and brush over, then drag a fork across the surface to create ridges.

Bake

1. Bake until the potato top is golden and the filling is bubbling at the edges.