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Spooky Smoky Shepherd’s Pie

This twist on classic shepherd’s pie uses smoky paprika and rich beef broth to deepen its flavor, while the creamy mashed potato topping provides a comforting crown. The dish features a savory meat and vegetable filling finished with a golden, bubbly crust, perfect for a hearty and slightly daring meal. Its layered textures and dark, smoky aroma make it both an inviting and mysterious dinner option.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef or lentils for vegetarian
  • 4 large potatoes for mash, or sweet potatoes
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 carrots carrots diced
  • 2 stalks celery diced
  • 1 cup beef broth or mushroom broth for vegetarian
  • 1 dash Worcestershire sauce
  • 1 tsp smoked paprika adds smoky depth
  • 2 tbsp butter for mash
  • 1/4 cup cream for mash, optional
  • Salt and pepper to taste

Equipment

  • Large skillet
  • Mixing bowl
  • Baking dish
  • Wooden spoon
  • Oven

Method
 

  1. Peel and chop the potatoes into even chunks. Boil them in salted water until they are soft and easily pierced with a fork, about 15 minutes. Drain and set aside.
  2. While the potatoes are cooking, heat a large skillet over medium heat and add a tablespoon of oil. Once shimmering, add chopped onions and minced garlic, sautéing until fragrant and translucent, about 5 minutes. The aroma should fill the kitchen with a warm, savory scent.
  3. Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned and fragrant, about 8 minutes, until no pink remains and the meat develops a rich aroma.
  4. Stir in diced carrots and celery, cooking for another 5 minutes until vegetables soften slightly and the mixture becomes fragrant and darker in color.
  5. Pour in beef broth, add a splash of Worcestershire sauce, and stir in smoked paprika. Let it simmer gently for about 10 minutes until the mixture thickens and the flavors meld, releasing a smoky, savory aroma.
  6. While the filling simmers, mash the cooked potatoes with butter, cream, and a pinch of salt and pepper until smooth, creamy, and fluffy. This step creates a velvety topping that contrasts beautifully with the dark filling.
  7. Transfer the meat and vegetable filling into a baking dish, spreading it out evenly. Smooth the mashed potatoes over the top, creating a gentle layer that covers the filling completely.
  8. Bake in a preheated oven at 200°C (390°F) for 25-30 minutes, until the top is golden brown and bubbling around the edges. The aroma will shift to a deep, smoky scent as the top crisps and caramelizes.
  9. Remove from oven and let sit for about 5 minutes to set. The top should be a rich, deep golden color, and the filling underneath hot and steamy. Serve slices with a sprinkle of fresh herbs if desired.

Notes

For extra smoky flavor, sprinkle a little more smoked paprika on top before baking. To make it vegetarian, substitute lentils for the beef and mushroom broth for the beef broth.