Shepherd’s pie

Here’s a classic Shepherd’s Pie recipe—hearty, comforting, and topped with creamy mashed potatoes. 🥧🥔

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Ingredients

For the Meat Filling

• 500 g ground lamb (or beef for “Cottage Pie”)
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 cup frozen peas
• 2 tbsp tomato paste
• 1 cup beef or vegetable broth
• 1 tsp Worcestershire sauce
• 1 tsp thyme
• Salt and pepper to taste
• 2 tbsp olive oil

For the Mashed Potato Topping

• 4–5 potatoes, peeled and chopped
• 3 tbsp butter
• ½ cup milk or cream
• Salt and pepper to taste
• Optional: shredded cheese for topping

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Instructions

1. Prepare the Mashed Potatoes

1. Boil potatoes in salted water until tender (~15–20 minutes).
2. Drain, mash with butter, milk, salt, and pepper. Set aside.

2. Cook the Meat Filling

1. Heat olive oil in a skillet. Sauté onions, garlic, and carrots until soft.
2. Add ground lamb, cook until browned.
3. Stir in tomato paste, broth, Worcestershire sauce, thyme, salt, and pepper.
4. Simmer 10–15 minutes until the mixture thickens slightly.
5. Stir in frozen peas at the end.

3. Assemble the Pie

1. Preheat oven to 200°C (400°F).
2. Spread the meat mixture evenly in a baking dish.
3. Top with mashed potatoes, spreading smoothly.
4. Optional: sprinkle shredded cheese on top.

4. Bake

• Bake 20–25 minutes until the top is golden and slightly crisp.

5. Serve

• Let sit 5 minutes before serving. Enjoy hot!

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✅ Tips:

• For extra flavor, add garlic or rosemary to the mashed potatoes.
• Use a fork to create peaks on the mashed potatoes for a nice golden crust.
• Can be made a day ahead and baked just before serving.

I can also give a creamy, restaurant-style shepherd’s pie recipe with gravy-infused meat and cheesy mashed topping if you want it extra indulgent.

Do you want me to share that version?