Shepherd's Pie Recipe

Prepare the Potatoes

Peel and cube the Yukon Gold potatoes. Boil them in salted water until tender, about 15-20 minutes. Drain and mash with butter and milk. Set aside.

Cook the Filling

In a large skillet, cook the ribeye steak over medium-high heat until browned. Remove and let cool, then chop into small pieces.

Sauté Vegetables

In the same skillet, add onions, carrots, and garlic. Sauté until onions are translucent. Add peas and cooked ribeye, stirring to combine.

Season the Mixture

Add Worcestershire sauce, thyme, salt, and pepper to the meat and vegetable mixture. Stir well and cook for an additional 5 minutes.

Assemble the Pie

Preheat the oven to 400°F (200°C). In a baking dish, layer the meat mixture at the bottom and spread the mashed potatoes on top. Finally, dollop the biscuit dough on top of the potatoes.

Bake

Bake in the preheated oven for 25-30 minutes until the biscuit topping is golden brown.

Serve

Let cool for a few minutes before serving. Enjoy your shepherd's pie!