Easy Shepherds Pie for Two…or a Crowd

Ingredients

Special Equipment

• 7 X 5 baking dish when cooking for 2 or a loaf pan would work as well. 

Potato Topping

• 1 large russet potato* chopped
• Salt and pepper
• 2 tablespoons (1oz) butter
• 1 tablespoon milk or cream
• 1 large egg yolk

Or use up left over potatoes.

Ground Beef Filling

• 1/2 pound ground beef
• 1 teaspoon olive oil
• 1/2 medium onion diced (about 1/2 cup)
• 1 medium carrot diced
• 1 garlic clove pressed or minced
• 1/8 teaspoon dried thyme
• 1 tablespoon (8g) all-purpose flour
• 2 teaspoons Bompa Jacks Not So Spicy BBQ Sauce
• 3/4 cup Beef broth
• 1/2 teaspoon Worcestershire sauce
• 1/4 cup frozen peas
  

Instructions

• Preheat your oven to 400°F and lightly grease a 7x5-inch baking dish or individual Ramekins. Set aside.

Start Your Potatoes

• Place chopped potatoes in a medium pot and cover with cold water. Add 1/4 teaspoon salt. Bring potatoes to a simmer and cook until fork-tender, 10 to 15 minutes. Drain, cover, and set aside.

Make the Filling

• While your potatoes cook, in a medium skillet over medium heat, cook ground beef until well-browned, breaking up the meat as you go. Drain fat and transfer hamburger to a plate.
• Return the pan to the stove and heat oil over medium heat. Add onions and carrot and cook until the onions begin to soften and turn translucent around the edges, about 5 minutes. Add garlic and thyme and cook for 30 seconds.
• Stir in flour and Bompa Jacks Not So Spicy BBQ Sauce and cook for 1 minute. Slowly whisk in the beef broth and Worcestershire sauce. Bring to a simmer and cook for 3 to 5 minutes, until thickened. Remove from heat and salt and pepper to taste. Stir in hamburger and peas. Transfer the mixture into your prepared baking dish, smooth into an even layer, and set aside. 

Finish Potatoes

• Use a fork or potato masher to mash potatoes until smooth. Add butter and stir until butter is completely incorporated. Repeat with the milk/cream. Salt and pepper to taste. Finally, add the egg yolk and stir until well-combined. Spoon potatoes over your meat mixture and spread evenly over the top. If your dish is very full, place it on a baking sheet to catch any drips while it cooks.
• Bake for 20 to 25 minutes, until the potatoes are lightly golden. Allow to cool for 10 to 15 minutes before serving, and enjoy! I like to give it 30 to 45 minutes to cool. It sets up and is easier to serve completely intact. If reheating just cover and place in microwave for 45 seconds to a minute.