Ingredients
Scale
- 1 lb ground beef or lamb
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 1 cup beef broth
- 2 lbs Russet potatoes, peeled and cubed
- 4 tbsp butter (divided)
- 1/4 cup heavy cream
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Prepare your ingredients by chopping onions, carrots, and garlic finely.
- In a large skillet over medium heat, melt 2 tablespoons of butter and sauté the onions until translucent. Add garlic and carrots; cook for about 5 minutes.
- Increase heat slightly, add ground meat, breaking it up while cooking until browned (about 7–10 minutes).
- Mix in the beef broth and herbs; let simmer until thickened (around 5 minutes).
- Meanwhile, boil cubed potatoes in salted water until fork-tender (15–20 minutes). Drain and mash with remaining butter and heavy cream until smooth.
- Preheat oven to 400°F (200°C). Layer the meat mixture in a baking dish, spread mashed potatoes on top evenly, and bake for 25–30 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (250g)
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 75mg