You guessed it: this is our take on the famous Shepherd’s pie recipe. We prefer to make the pie less sweet, so instead of using the traditional combination of peas and carrots, we use broccoli and bell peppers. We use beef instead of lamb, as well, which reduces the gamey flavor in this dish. The result is a delicious meat and broccoli pie that is more on the savory side and in which the vegetables have a slightly stronger presence.
If you are in the first stages of your kitchen adventures this recipe may seem a bit intimidating, but fear not! Even if this dish takes a little longer and requires a bit more effort than the average recipe, it isn’t hard nor complicated to make. In the end, it’s just meat and vegetables in a pan, mashed potatoes, and baking them together. That’s it 🙂 Plus, this meat and broccoli pie recipe is ideal for making large amounts, so you will be rewarded with two or even three meals out of just one cooking session.
This battle is won in the pan. So, before transferring to your pie form or dishes, it is essential that you taste the meat and vegetables for salt and seasoning. Make sure that nothing is missing and you like the flavor. If it’s needed, add any herbs or spices that may be lacking, and cook a little bit longer on the stove. This is also the right moment to skim a bit of fat if you wish to do so. Don’t remove too much, though, or the meat and broccoli pie may end up a bit dry.
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If you like the meat and broccoli pie, you may also like our recipe for chili con carne.
Meat and broccoli pie
Ingredients
- 1 lb. ground beef
- ½ small broccoli
- 1 red bell pepper
- 1 small onion
- 2 cloves garlic
- 1 tbsp tomato paste
- 2 tbsp flour
- 1 cup beef stock
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tbsp olive oil
- 2 lb. potatoes
- 2 tbsp butter
- ⅓ cup cream
- ½ cup grated cheddar cheese
- salt and pepper
Instructions
- Peel the potatoes and cut in medium size cubes. Boil until tender. When the potatoes are done, drain them, add butter and mash them well. Add cream and mash again. Adjust salt if needed.
- Finely chop onion and garlic. Cut the bell pepper in small cubes. Cut the broccoli into small florets and chop the stem into small cubes (discard the woody and hard part of the stem).
- Heat 2 tbsp of olive oil in a large saucepan. Add onion and cook for a few minutes until it gets soft and translucent. Then add garlic and cook for about 30 seconds.
- Add ground beef to the saucepan and cook mixing occasionally until is it done and all liquid is gone. Mix in the tomato paste. Add 2 tbsp of flour, mix it in well and let it cook for a couple of minutes. Then add beef stock (alternatively you can add water and a beef stock cube). Throw in the bell pepper and broccoli, dried oregano and basil. Simmer on low heat for 10 min.
- To assemble the pie you can use one big baking dish or 4 individual dishes. Fill the dishes with the meat sauce, spread mashed potatoes on top and sprinkle cheddar cheese. Bake in the oven at 400℉ about 20 minutes or until the cheese is melted and golden. Cool for 10-15 minutes before serving.