Soap's 'Survive and Thrive' Shepherd's Pie
After a grueling day of tactical maneuvers, refuel with this hearty, robust shepherd's pie. Layers of savory ground meat and vegetables are crowned with fluffy, golden mashed potatoes, delivering comfort and sustenance to even the most hardened operative. It's a dish designed to fortify for the battles ahead.
Directions
- 1
Preheat your 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 beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat and set the beef aside.
- 3
In the same skillet, add chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- 4
Return the cooked ground beef to the skillet. Sprinkle with flour and cook, stirring constantly, for 1 minute.
- 5
Gradually pour in the beef broth, stirring until the mixture thickens. Stir in the peas, corn, dried thyme, salt, and pepper. Bring to a simmer, then reduce heat to low and cook for 5 minutes, allowing the flavors to meld.
- 6
While the meat mixture simmers, boil the potatoes in a large pot of salted water until fork-tender, approximately 15-20 minutes.
- 7
Drain the potatoes thoroughly. Add warm milk and butter, then mash until smooth and creamy. Season with additional salt and pepper to taste.
- 8
Carefully spread the mashed potatoes evenly over the meat and vegetable mixture in the skillet. Use the back of a spoon or a fork to create decorative ridges on the potato topping.
- 9
Bake in the preheated oven for 25-30 minutes, or until the potato topping is golden brown and the filling is bubbling around the edges.
- 10
Let the pie rest for 5-10 minutes before serving to allow it to set and prevent the filling from being too loose.