A hearty and flavorful shepherd's pie recipe with a twist, perfect for family dinners.
Preheat your oven to 180°C (350°F).
Preheating ensures even cooking from the start.
Peel and dice the potatoes, then boil them in a large pot of salted water until tender, about 20 minutes.
Cutting the potatoes into uniform pieces helps them cook evenly.
In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
Use a wooden spoon to break up the meat as it cooks for an even texture.
Add the tomato paste to the cooked beef and stir to combine. Let it simmer for 5 minutes.
Simmering allows the flavors to meld together.
Spread the meat mixture evenly in the bottom of a casserole dish.
Press the meat layer down gently to create an even base.
Layer the green beans and corn evenly over the meat mixture.
Distribute the vegetables evenly for consistent flavor in every bite.
Drain the cooked potatoes and mash them with butter, milk, salt, and pepper until smooth.
For extra creaminess, use warm milk and melted butter.
Spread the mashed potatoes over the vegetable layer, smoothing the top.
Use a spatula to create a smooth and even layer.
Sprinkle the shredded cheddar cheese evenly over the mashed potatoes.
For a golden crust, use a mix of cheddar and Parmesan cheese.
Bake in the preheated oven for 25 minutes, or until the cheese is melted and bubbly.
Let the pie rest for 5 minutes before serving to set the layers.
Serve warm and enjoy your delicious shepherd's pie!
Garnish with fresh parsley for a pop of color and flavor.
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