Ingredients
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The Meat Filling: 1 lb lean ground beef, 1 tbsp vegetable oil, 1 chopped onion, 2 cloves minced garlic, 1 tsp thyme, 1 tsp rosemary, 4 tsp flour.
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The Sauce: ¼ cup ketchup, ¾ cup tomato juice, 2 tbsp Worcestershire sauce, 2 tbsp Dijon mustard, 1 cup frozen mixed vegetables.
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The Potato Topping: 3 cups warm mashed potatoes, 2 tbsp butter, 1 clove minced garlic, ⅔ cup warm milk, 1 tsp salt, 1 tsp pepper (divided).
Instructions
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Sauté: Preheat oven to 350°F (180°C). Heat oil in a skillet over medium heat. Sauté onion, garlic, thyme, rosemary, and half of the salt/pepper for 5–7 minutes until fragrant.
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Brown & Simmer: Crumble the ground beef into the skillet and cook until browned. Sprinkle with flour and stir. Add the ketchup, tomato juice, Worcestershire sauce, and mustard. Simmer for 5 minutes until the sauce thickens slightly.
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Mix: Fold in the frozen mixed vegetables and transfer the entire mixture into a 9-inch baking dish.
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Whip the Topping: In a separate bowl, whip the warm mashed potatoes with the warm milk, butter, minced garlic, and the remaining salt and pepper until fluffy.
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Layer: Spread the potato mixture evenly over the meat, using a fork to create little “peaks” (these will get extra crispy).
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Bake: Bake for 35 minutes or until the potato topping is golden and the filling is bubbling.
Notes
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Fork Peaks: For the best texture, use a fork to drag ridges across the top of the mashed potatoes. Those high points catch the heat and create crunchy, flavorful bits.
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The “Shepherd” vs. “Cottage”: Technically, using ground beef makes this a “Cottage Pie,” while “Shepherd’s Pie” traditionally uses lamb. However, this beef version is a beloved staple in American households!
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Potato Prep: Ensure your milk and butter are warm when adding them to the potatoes. This prevents the starch from getting “gummy” and keeps the topping incredibly light.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Baking