This is my all-time favorite Shepherds Pie Recipe! Why? It doesn't contain any tomatoes! (tomatoes with potatoes never sat well with me...) This is just a delicious meat, potato, and veggie combo!
Recipe modified from Ellie Krieger
1 lb. lean ground beef
2 tsp. olive oil
1 medium onion, chopped
3 medium carrots, diced
1 tsp. dried thyme
2 Tbsp. flour
1 can. beef broth
Salt and pepper to taste
1 c. frozen peas
1 ½ - 2 lbs. Yukon gold or red potatoes
2/3 c. milk
2 Tbsp. butter
1-2 c. shredded cheddar cheese
Brown meat and transfer to a plate. Drain any fat remaining in skillet.
Heat oil and add onions and carrots and cook, covered, until veggies begin to soften, about 8 minutes.
Add thyme and cook, uncovered and stirring occasionally, about 8 minutes longer.
Return the meat to the pan.
Add the flour and cook, stirring, for 2 minutes.
Stir in the broth, salt and pepper and bring to a simmer being sure to scrape up any bits from the bottom of the pan.
Stir in the peas.
Pour the mixture into a 9x13" baking dish.
Preheat the oven to 350.
Meanwhile, cook washed and cubed potatoes in water until done.
Drain water and mash until smooth.
Add the milk, butter, salt and pepper and stir into the potato mixture.
Spread on top of the meat.
Top with shredded cheese, and bake until heated through, about 25 minutes.