Here’s a classic Shepherd’s Pie recipe for you:
Ingredients:
For the filling:
- 1 lb (450 g) ground lamb (or beef if you prefer Cottage Pie)
- 1 onion, finely chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup peas (fresh or frozen)
- 2 tablespoons tomato paste
- 1 cup beef or vegetable broth
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
For the mashed potato topping:
- 2 lbs (900 g) potatoes, peeled and chopped
- 4 tablespoons butter
- ½ cup milk (more if needed)
- Salt and pepper to taste
Instructions:
- Preheat oven: 400°F (200°C).
- Make the mashed potatoes: Boil potatoes until tender, about 15 minutes. Drain and mash with butter, milk, salt, and pepper.
- Prepare the filling:
- In a large skillet, cook ground lamb over medium heat until browned. Drain excess fat.
- Add onion, garlic, and carrots; cook until softened.
- Stir in tomato paste, broth, Worcestershire sauce, thyme, peas, salt, and pepper. Simmer 5–10 minutes until slightly thickened.
- Assemble the pie:
- Spoon the meat and vegetable filling into a baking dish.
- Spread mashed potatoes evenly on top, using a fork to create a textured surface (helps with browning).
- Bake: 20–25 minutes, until the top is golden brown and the filling is bubbling.
- Serve hot.
Optional: Sprinkle grated cheese over the mashed potatoes before baking for an extra savory touch.
If you want, I can also give a shortcut version using pre-made mashed potatoes and frozen veggies that still tastes amazing. Do you want me to share that?
