Ingredients:
- 1 tablespoon olive oil (15ml)
- 1 large onion, chopped (approx. 200g)
- 2 carrots, peeled and diced (approx. 150g)
- 2 celery stalks, diced (approx. 100g)
- 1 pound ground beef (or ground lamb, for a more traditional Shepherd's Pie) (450g)
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1/2 cup beef broth (120ml)
- 1 (14.5 ounce) can diced tomatoes, undrained (400g)
- 1 cup frozen peas (approx. 120g)
- 1/2 cup frozen corn (approx. 75g)
- Salt and freshly ground black pepper to taste
- 3 pounds russet potatoes, peeled and quartered (approx. 1.3kg)
- 1/2 cup milk (120ml)
- 1/4 cup butter, unsalted (56g)
- 1/2 cup shredded cheddar cheese (approx. 50g)
- 1/4 cup grated Parmesan cheese (approx. 25g)
- 1/4 teaspoon ground nutmeg
- Green food coloring (gel or liquid)
Instructions:
- Heat olive oil in a large skillet. Sauté onion, carrots, and celery until softened.
- Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- Stir in garlic, thyme, rosemary, smoked paprika, and cinnamon. Cook for 1 minute.
- Add beef broth and diced tomatoes. Bring to a simmer, reduce heat, and cook for 15 minutes, or until the sauce has thickened slightly.
- Stir in frozen peas and corn. Season with salt and pepper to taste.
- Boil potatoes until tender. Drain and return to the pot.
- Add milk, butter, cheddar cheese, Parmesan cheese, and nutmeg. Mash until smooth and creamy.
- Add a few drops of green food coloring and mix until you reach your desired shade of green.
- Pour the meat filling into the baking dish.
- Spoon (or pipe, using a piping bag and star tip) the mashed potatoes on top of the filling in mounds to resemble pumpkins.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the topping is lightly golden brown and the filling is bubbling.
- Let the pie cool slightly before serving.