When it is cold outside, a comforting, yet healthy, shepherd’s pie is the meal to eat! The quantities here are for 3-4 people (370 calories per serving). It is ready in 55 minutes or so.
- 3 cups of potatoes (about 500 g), peeled and diced
- 1 tablespoon of olive oil
- 400 g of minced beef
- 1 small onion, finely chopped
- 3 medium carrots, peeled and diced small
- ½ teaspoon of fresh thyme
- 1 cup of frozen peas, defrosted
- 1 tablespoon of plain flour
- 1 tablespoon of tomato paste
- 1 tablespoon of ketchup
- 1 teaspoon of Dijon mustard
- 1 tablespoon of butter
- ½ cup of buttermilk
Cook the potatoes in a saucepan of salted boiling water for about 15-20 minutes or until cooked through and soft.
Preheat the oven at 200 degrees Celsius.
While the potatoes are cooking: in a pan over medium-high heat, add the olive oil, beef, onion, carrot, and thyme. Season with salt and pepper to taste. Stirring often, cook for 7 minutes, or until the beef is brown and the carrot softens. Add the peas, and stir in the flour. Cover with 1 cup of water. Stir in the tomato paste, ketchup and mustard. Turn down the heat and simmer for 5-7 minutes, or until the sauce is slightly thickened. Spread the beef and vegetables filling in an even layer in a medium baking dish.
When the potatoes are soft, drain the water and bring them back to the saucepan. Using a fork or a potato masher, mash the potato, then add the butter and buttermilk, and stir well until combined. Season with salt and pepper to taste. Spoon the mashed potatoes over the filling.
Cook in the oven for about 20 minutes or until the mashed potato is lightly golden. Serve at once!
Serve with a simple lettuce salad.