Perfect! Here’s a classic Shepherd’s Pie recipe that serves about 4–6 people. I’ll keep it clear and easy to follow.
Ingredients
For the filling:
- 1 lb (450 g) minced lamb (or beef for cottage pie)
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 cup beef or lamb stock
- 1 tsp Worcestershire sauce
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt & pepper to taste
- 2 tbsp olive oil
For the mashed potato topping:
- 2 lbs (900 g) potatoes, peeled and chopped
- 4 tbsp butter
- ½ cup milk (or more for creamier mash)
- Salt & pepper to taste
- Optional: ¼ cup grated cheddar cheese for topping
Instructions
- Cook the potatoes
- Boil potatoes in salted water until tender (about 15–20 min).
- Drain, mash with butter and milk, season with salt and pepper. Set aside.
- Prepare the filling
- Heat olive oil in a large pan over medium heat.
- Cook onions and carrots until softened (5–7 min).
- Add garlic and cook 1 min more.
- Add minced lamb, cook until browned.
- Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Pour in stock, simmer until slightly thickened (about 10 min).
- Mix in peas at the end.
- Assemble the pie
- Preheat oven to 400°F (200°C).
- Spread meat filling evenly in a baking dish.
- Top with mashed potatoes, spreading smoothly.
- Optional: sprinkle grated cheese on top.
- Bake
- Bake for 20–25 min until the top is golden brown.
- Optional: Broil for 2–3 min at the end for extra crispiness.
- Serve
- Let it cool slightly before serving. Enjoy with a side salad or steamed vegetables.
If you want, I can also give you a shortcut version that’s even faster and still super tasty—perfect for weeknight dinners. Do you want me to do that?
