Shepherd’s pie

Here’s a classic Shepherd’s Pie recipe—a comforting, savory dish with a meat filling topped with creamy mashed potatoes.

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Ingredients (serves 4–6)

For the filling:

• 1 lb (450g) ground lamb (use beef for cottage pie)
• 1 medium onion, finely chopped
• 2 carrots, diced
• 1 cup peas (fresh or frozen)
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup beef or lamb broth
• 1 tsp Worcestershire sauce
• 1 tsp fresh thyme (or ½ tsp dried)
• 2 tbsp olive oil
• Salt and pepper, to taste

For the mashed potato topping:

• 2 lbs (900g) potatoes, peeled and cubed
• 4 tbsp butter
• ½ cup milk (or cream for richer flavor)
• Salt and pepper, to taste
• Optional: ¼ cup grated cheese for topping

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Instructions

1. Make mashed potatoes:
   • Boil potatoes in salted water until tender (15–20 minutes).
   • Drain and mash with butter and milk. Season with salt and pepper. Set aside.
2. Prepare the filling:
   • Heat olive oil in a skillet over medium heat.
   • Sauté onions and carrots until softened (5–6 minutes).
   • Add garlic and cook 1 minute more.
   • Add ground lamb and cook until browned.
   • Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
   • Pour in broth and simmer 5–10 minutes until slightly thickened.
   • Stir in peas at the end.
3. Assemble the pie:
   • Preheat oven to 400°F (200°C).
   • Spread the meat filling evenly in a baking dish.
   • Top with mashed potatoes, smoothing with a spatula.
   • Optional: sprinkle grated cheese on top.
4. Bake:
   • Bake 20–25 minutes until the topping is golden.
   • Let rest 5 minutes before serving.

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✅ Tip: Use a fork to make small ridges in the mashed potatoes—they crisp nicely in the oven.

I can also give a quick stovetop Shepherd’s Pie version that’s ready in under 30 minutes if you want a faster option.