Shepherd’s pie

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

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Ingredients (Serves 4–6)

For the filling:

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

For the mashed potato topping:

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

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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 until smooth. Season with salt and pepper.
2. Cook the filling:
   • Heat olive oil in a skillet over medium heat.
   • Sauté onion 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.
   • Add broth and simmer 5–10 minutes until slightly thickened.
   • Stir in peas.
3. Assemble:
   • Preheat oven to 400°F (200°C).
   • Spread meat filling in a baking dish.
   • Top with mashed potatoes, smoothing evenly.
   • Optional: sprinkle cheese on top.
4. Bake:
   • Bake 20–25 minutes until the top is golden.
5. Serve:
   • Let rest 5 minutes before serving.

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Tips

• Use a fork to create ridges on the mashed potatoes for a crispy top.
• Add a splash of red wine to the filling for extra depth.
• You can mix in corn or mushrooms for variation.

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✅ Tip: For extra richness, brush the potato topping with a little melted butter before baking—it helps create a beautiful golden crust.

If you want, I can give a quick 30-minute skillet version or a cheesy twist on this recipe.