Shepherd’s pie

🥧 Shepherd’s Pie

Shepherd’s Pie is a classic comfort dish of seasoned ground meat and vegetables topped with creamy mashed potatoes and baked until golden. Traditionally, lamb is used, but beef works well too (sometimes called “Cottage Pie”).

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🧾 Ingredients

• 1 lb (450 g) ground lamb (or beef for cottage pie)
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 2 tbsp tomato paste
• 1 cup beef or lamb broth
• 1 tsp Worcestershire sauce
• 1 tsp thyme
• Salt and pepper to taste
• 3 cups mashed potatoes (prepared in advance)
• 2 tbsp butter (for topping)

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👩‍🍳 Instructions

1. Cook Meat and Vegetables

1. Heat a skillet over medium heat.
2. Cook ground meat until browned; drain excess fat.
3. Add onions, carrots, celery, and garlic; sauté until softened (5–7 minutes).
4. Stir in tomato paste, broth, Worcestershire sauce, thyme, salt, and pepper. Simmer 5–10 minutes.
5. Add peas at the end and mix well.

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2. Assemble the Pie

1. Preheat oven to 400°F (200°C).
2. Transfer meat and vegetable mixture into a baking dish.
3. Spread mashed potatoes evenly over the top.
4. Dot with butter and optionally run a fork lightly over the top for texture.

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3. Bake

• Bake 20–25 minutes until potatoes are golden and edges bubble.
• Optional: broil for 2–3 minutes for extra browning.

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4. Serve

• Let rest 5 minutes before serving.
• Pair with green salad or roasted vegetables for a complete meal.

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⭐ Pro Tips:

• Use rich, creamy mashed potatoes for the best topping.
• For extra flavor, add a splash of cream or cheese to mashed potatoes.
• Leftovers taste even better the next day—reheat in the oven to keep the topping crisp.

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I can also give you a slow-cooker version of shepherd’s pie where the meat filling simmers slowly and you add mashed potatoes at the end before broiling.

Do you want me to make that version?