Here’s a classic Shepherd’s Pie recipe for you:
Ingredients
- 1 lb (450 g) ground lamb (or beef for cottage pie)
- 1 tbsp olive oil
- 1 onion, finely chopped
- 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 dried thyme
- Salt and pepper to taste
For the mashed potato topping:
- 2 lbs (900 g) potatoes, peeled and chopped
- 4 tbsp butter
- ½ cup milk
- Salt and pepper to taste
Instructions
- Make mashed potatoes: Boil potatoes until tender. Drain and mash with butter, milk, salt, and pepper. Set aside.
- Cook the filling: Heat olive oil in a skillet. Add onion, carrots, and celery, cooking until soft. Add garlic and cook 1 minute.
- Add meat: Stir in ground lamb (or beef) and cook until browned. Drain excess fat if needed.
- Flavor the filling: Mix in tomato paste, broth, Worcestershire sauce, thyme, peas, salt, and pepper. Simmer for 5–10 minutes until slightly thickened.
- Assemble: Spread meat mixture evenly in a baking dish. Top with mashed potatoes, spreading smoothly and optionally using a fork to create texture.
- Bake: Preheat oven to 400°F (200°C). Bake 20–25 minutes until the top is golden brown. Optional: broil 2–3 minutes for extra browning.
- Serve: Let it cool slightly, then serve hot.
💡 Tip: For a richer flavor, add a little grated cheese on top of the mashed potatoes before baking.
If you want, I can also give you a quick shepherd’s pie version that can be done in 30 minutes using frozen vegetables and instant mashed potatoes. Do you want me to do that?
