Shepherd’s Pie Recipe

🧂 Ingredients

For the meat filling:

• 2 tbsp olive oil

• 1 medium onion, finely chopped

• 2 carrots, diced

• 2 cloves garlic, minced

• 1 lb (450 g) ground lamb (or beef for Cottage Pie)

• 2 tbsp tomato paste

• 1 cup beef broth

• 1 tbsp Worcestershire sauce

• 1 tsp dried thyme (or fresh thyme)

• 1 cup frozen peas (optional: corn too)

• Salt and pepper to taste

For the mashed potato topping:

• 2 lbs (900 g) potatoes, peeled and cut into chunks

• 4 tbsp butter

• ½ cup milk (or cream for richness)

• Salt and pepper to taste

• Optional: ½ cup shredded cheddar cheese for topping

🍳 Instructions

1. Make the mashed potatoes:

   • Boil potatoes in salted water until tender (about 15 minutes).

   • Drain and mash with butter, milk, salt, and pepper. Set aside.

2. Cook the filling:

   • Heat olive oil in a large pan over medium heat.

   • Add onion, carrots, and garlic; sauté until softened.

   • Add the ground lamb/beef and cook until browned.

   • Stir in tomato paste, Worcestershire sauce, and thyme.

   • Add beef broth and simmer for 10 minutes until slightly thickened.

   • Stir in peas (and corn if using). Season with salt and pepper.

3. Assemble:

   • Spread the meat mixture evenly in a baking dish.

   • Spoon mashed potatoes over the top and spread evenly.

   • (Optional) Sprinkle with shredded cheese.

4. Bake:

   • Bake at 400°F (200°C) for 20–25 minutes, or until the top is golden brown.

   • Let cool for a few minutes before serving.