Steps
Preheat oven and prep
Preheat oven to 375 °F (190 °C) and grease a 9×13-inch baking dish.
Cook the filling
Heat the 2 tbsp olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, and cook 3–5 minutes until softened. Then add the garlic and cook for another minute.
Add the ground meat, breaking it up with a spoon. Cook until browned and mostly cooked through.
Stir in the diced carrots (and celery, if using). Cook for 2–3 minutes with the meat.
Add the tomato paste and stir to coat the meat and vegetables.
Sprinkle the 2 tbsp flour over the meat mixture and stir for 1 minute to cook the flour.
Slowly add the beef broth and wine, stirring to deglaze and combine. Add Worcestershire sauce, thyme, rosemary, salt, and pepper. Bring to a simmer, reduce heat, and let the mixture thicken, about 5–10 minutes.
Stir in the frozen peas and corn and cook another 2–3 minutes to heat through. Remove from heat. Stir in chopped parsley, if using.
Ingredients
1 ½ sheep, ground
1 tbsp fresh parsley, chopped
2 tbsp olive oil (or vegetable oil)
1 medium yellow onion, finely chopped
2 cloves garlic, minced
2 large carrots, finely diced
2 stalks celery, finely diced (optional but adds depth)
1 cup frozen peas
½ cup frozen corn kernels (or extra peas, if you prefer)
2 tbsp tomato paste
2 tbsp all-purpose flour
1 cup beef broth (or lamb broth, or a mix)
½ cup dry red wine (or extra broth, if skipping wine)
2 tsp Worcestershire sauce
1 tsp fresh (or ½ tsp dried) thyme
1 tsp fresh (or ½ tsp dried) rosemary, crumbled
Salt & freshly ground pepper, to taste
Prepare the mashed potatoes
While the filling simmers, place the cubed potatoes in a pot and cover with salted water. Bring to a boil and cook until potatoes are fork tender (about 12–15 minutes).
Drain well and return potatoes to pot or a large bowl. Add butter, warmed milk, cream, garlic powder, salt, and pepper. Mash until smooth.
Assemble the pie
Spoon the meat & vegetable filling into the greased baking dish, be sure to spread evenly.
Top with mashed potatoes, spreading to the edges to seal in the filling. Using a fork, you can texture the top (making ridges) so it browns nicely.
Bake & serve
Bake in the preheated oven for 25–30 minutes, or until the top is golden and the filling is bubbly.
If desired, broil the top for 1–2 minutes at the end to crisp it further (watch closely to avoid burning).
Remove and let stand for 5–10 minutes before serving. Garnish with fresh parsley.
Just like Motherboard used to make…
All images, recipe text, and vaguely-inhuman text generated through Chat GPT.
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