Shepherd’s pie

Here’s a classic and hearty Shepherd’s Pie recipe—comfort food at its finest:

---

Shepherd’s Pie

Serves: 4–6

Ingredients

For the mashed potato topping:

• 2 pounds (900 g) potatoes, peeled and cut into chunks
• ¼ cup butter
• ½ cup milk (more if needed)
• Salt and pepper, to taste

For the filling:

• 1 pound (450 g) ground lamb or beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 cup frozen peas
• 2 tablespoons tomato paste
• 1 cup beef or vegetable broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 2 tablespoons flour (optional, for thickening)

---

Instructions

1. Make the mashed potatoes
   • Boil potatoes in salted water until tender, about 15–20 minutes.
   • Drain, mash with butter and milk, and season with salt and pepper. Set aside.
2. Prepare the filling
   • In a large skillet, cook ground meat over medium heat until browned. Drain excess fat.
   • Add onion, garlic, and carrots; sauté until softened.
   • Stir in tomato paste and flour (if using) and cook 1–2 minutes.
   • Add broth, Worcestershire sauce, thyme, peas, salt, and pepper. Simmer until thickened, about 5–7 minutes.
3. Assemble the pie
   • Preheat oven to 400°F (200°C).
   • Spread meat and vegetable filling evenly in a baking dish.
   • Top with mashed potatoes, spreading evenly. Optional: use a fork to create a textured surface for browning.
4. Bake
   • Bake 20–25 minutes, until the top is golden brown and edges are bubbling.
5. Serve
   • Let cool 5 minutes before serving.

---

💡 Tips:

• For extra flavor, add a splash of cream or butter to the mashed potatoes.
• Leftovers can be reheated in the oven or microwave.
• You can substitute ground beef for lamb if you prefer “cottage pie.”

If you want, I can also give a quick stovetop Shepherd’s Pie version that skips the oven but keeps it creamy and hearty.

Do you want me to provide that quicker stovetop version?