Portobello Road Market Shepherd's Pie
Inspired by the bustling streets and hearty fare of London, this substantial shepherd's pie combines savory ground meat with a rich vegetable medley, all topped with a fluffy, golden mashed potato crust. It's a comforting and robust meal perfect for feeding a hungry family, evoking a sense of classic British warmth and ingenuity.
Directions
- 1
Preheat oven to 375°F (190°C).
- 2
Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add ground meat and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- 3
Add onion, carrots, and celery to the skillet. Cook, stirring occasionally, until vegetables soften, about 8-10 minutes.
- 4
Stir in minced garlic, dried rosemary, and dried thyme. Cook for 1 minute more until fragrant.
- 5
Pour in beef broth, red wine (if using), and Worcestershire sauce. Bring to a simmer and cook for 10-15 minutes, allowing sauce to reduce and thicken slightly.
- 6
Stir in frozen peas and season the mixture with salt and pepper to taste. Remove from heat.
- 7
While the meat simmers, boil potatoes in salted water until very tender, about 15-20 minutes. Drain well.
- 8
Return potatoes to the warm pot. Add warm milk, butter, salt, and pepper. Mash until smooth and creamy.
- 9
Spread the mashed potato mixture evenly over the meat filling in the skillet. If not using an oven-safe skillet, transfer meat mixture to a 9x13 inch baking dish before topping with potatoes.
- 10
Bake for 25-30 minutes, or until the potato topping is golden brown and the filling is bubbly around the edges. If desired, you can broil for the last 2-3 minutes for extra browning on top. Let stand for 5-10 minutes before serving.