Ingredients:
1 lb ground beef or lamb
1 large onion, finely chopped
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
1 cup beef or vegetable broth
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper to taste
4 large potatoes, thinly sliced
3 tablespoons olive oil
Fresh thyme, for garnish
Instructions:
Preheat the oven: Set the oven to 375°F (190°C).
Cook the filling: In a large skillet over medium heat, heat 1 tablespoon of olive oil.
Add the ground beef or lamb, breaking it apart with a spatula, and cook until browned, about 5-7 minutes. Drain any excess fat.
Add vegetables: Add the finely chopped onion, diced carrots, celery, and minced garlic to the skillet.
Cook for another 5 minutes, stirring occasionally, until the vegetables are softened.
Season and simmer: Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour in the broth and bring the mixture to a simmer.
Cook for 10 minutes until the liquid has reduced slightly and the flavors are well combined. Remove from heat.
Prepare the potatoes: In a separate bowl, toss the thinly sliced potatoes with the remaining 2 tablespoons of olive oil, salt, and pepper.
Assemble the dish: Transfer the beef and vegetable mixture into an oven-safe dish, spreading it evenly across the bottom.
Layer the sliced potatoes on top, slightly overlapping them in a spiral or even pattern.
Bake: Place the dish in the preheated oven and bake for 40-45 minutes, or until the potatoes are golden and cooked through.
Garnish and serve: Once baked, remove from the oven and sprinkle with fresh thyme for garnish.
For a twist on Shepherd’s Pie with Sliced Potatoes, you can try different variations like using sweet potatoes or adding a cheesy topping.
Ground turkey or plant-based meat can replace beef or lamb for a lighter or vegetarian version, and extra vegetables like peas or corn can be added for more variety.
To enhance flavor, mix in fresh herbs or add a bit of heat with hot sauce or paprika.
For best results, use a mandoline to get even potato slices, and drizzle extra olive oil on top for crispy edges.
You can also make the filling ahead of time or freeze portions for later!
To store this dish, first allow it to cool completely. Once cooled, transfer it to an airtight container and place it in the refrigerator.
It will stay fresh for up to 3-4 days. If you plan to store it for a longer period, you can freeze the dish.
To do this, place it in a freezer-safe container, tightly seal it, and freeze for up to 3 months.
When reheating refrigerated portions, you can warm the dish in the oven at 350°F (175°C) for 15-20 minutes until heated through.
If frozen, thaw in the refrigerator overnight before reheating in the oven. Avoid microwaving, as it may make the potatoes soggy.