Warm, cheesy shepherd’s pie is at once comforting and satisfying. Perfect for a potluck party or comforting weeknight dinner!
- 800 g ground beef
- 2 tbsp Worcestershire sauce
- 120 g butter
- Salt and pepper, to taste
- 2 cups frozen vegetables, chopped carrots, corn and peas
- 1 tbsp rosemary, finely chopped
- ½ cup beef broth
- 1 tsp nutmeg, ground
- 1 packet mozzarella cheese, fresh
- 1 big onion, diced roughly
- 4 to 6 potatoes
- 1 tbsp fresh thyme
Peel and quarter potatoes, boil in salted water until tender for about 20 mins. While the potatoes are cooking, melt half the butter in a large frying pan. Saute onions in butter until tender over medium heat for 10 mins.
Add ground beef and saute until no longer pink. Add salt and pepper. Add Worcestershire sauce.
Add half a cup of beef broth and cook, uncoverd, over low heat for 10 mins, adding more beef broth as necessary to keep moist. Add all the frozen vegetables in and give it a final stir.
Preheat oven to 200 C. Mash potatoes in bowl with remainder of butter and nutmeg. Season to taste.
Place beef and onions in each individual ramekin or casserole. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some design in the potatoes as well. Sprinkle the mozzarella cheese thinly and evenly on top.
Cook in a 200 C oven until bubbling and brown for about 20 mins. Serve piping hot.