Shepherd’s pie

Here’s a classic Shepherd’s Pie recipe—rich, comforting, and perfect for a family meal:

---

Ingredients

Meat filling

• 1 lb (450 g) ground lamb
  (use ground beef if you prefer—then it’s called Cottage Pie)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 cup peas (frozen or fresh)
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tsp Worcestershire sauce
• 1/2 tsp dried thyme or rosemary
• Salt and black pepper, to taste
• 1–2 tbsp olive oil

Mashed potato topping

• 2 lb (900 g) potatoes, peeled and chopped
• 3 tbsp butter
• 1/3–1/2 cup milk
• Salt and pepper, to taste

---

Instructions

1. Make the mashed potatoes
   • Boil potatoes in salted water until tender (15–20 minutes).
   • Drain, mash with butter and milk until smooth. Season and set aside.
2. Prepare the filling
   • Heat oil in a skillet over medium heat.
   • Sauté onion and carrots until soft (5–7 minutes).
   • Add garlic and cook 30 seconds.
   • Add lamb and cook until browned.
   • Stir in tomato paste, broth, Worcestershire sauce, herbs, salt, and pepper.
   • Simmer 5–10 minutes until thick. Stir in peas.
3. Assemble
   • Preheat oven to 400°F (200°C).
   • Spread meat filling in a baking dish.
   • Spoon mashed potatoes on top and spread evenly.
   • Use a fork to create ridges on the potatoes.
4. Bake
   • Bake for 20–25 minutes until golden and bubbling.
   • Optional: Broil for 2–3 minutes for extra browning.
5. Serve
   • Let rest 5 minutes before serving.

---

Tips

• Add grated cheddar or parmesan to the mashed potatoes for extra richness.
• Leftovers taste even better the next day.
• Serve with green beans or a simple salad.

If you’d like, I can also share a quick skillet Shepherd’s Pie or a healthier version with sweet potatoes.