Shepherd’s Pie for Two



  • 1 pound potatoes peeled and cut into 1 inch pieces
  • Salt and pepper
  • 5 tablespoons unsalted butter (divided)
  • 1 ½ cups frozen peas and carrots
  • 1 small onion (finely chopped)
  • 12 ounces lean ground beef
  • 1 tablespoon tomato paste
  • 1 large garlic clove (minced)
  • ¼ teaspoon dried thyme
  • 1 tablespoon all-purpose flour
  • ½ cup chicken broth
  • ¼ cup dry white wine
  • 2 teaspoons soy sauce


  1. Place potatoes in a medium saucepan covered with water and 1 tablespoon of salt. Cook until tender; drain. Add the half and half and 4 tablespoons of butter to the potatoes and mash until smooth. Cover and set aside.
  2. Using the remaining tablespoon of butter in a 10-inch skillet cook the onion, peas, and carrots, until softened. Add the ground beef, ½ teaspoon salt, ½ teaspoon pepper and cook breaking burger up until burger is no longer pink inside.
  3. Stir in the tomato paste, garlic, and thyme; cook until fragrant (about 1 minute) stir in the flour and cook for 1 more minute. Mix in the broth, wine, and soy sauce and cook until mixture is slightly thickened.
  4. Spoon dollops of mashed potatoes over the top and spread it out in a layer over the filling. Drag fork tines over the top to create the ridges.
  5. Place oven on broil and move skillet to the oven, about 5 inches from the element, broil until potato topping is golden brown.