Shepherd’s pie

Here’s a classic, comforting Shepherd’s Pie 🥧🥔
(Traditional version uses lamb; beef version is often called Cottage Pie.)

Shepherd’s Pie

Ingredients

Meat Filling

• 1 lb (450 g) ground lamb (or beef)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas & carrots (or mixed veggies)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 cup beef or chicken broth
• Salt & pepper

Mashed Potato Topping

• 2 lbs potatoes, peeled and chopped
• 3 tbsp butter
• ¼–½ cup milk
• Salt & pepper

Steps

1. Cook potatoes:
   Boil potatoes until tender. Mash with butter, milk, salt, and pepper. Set aside.
2. Make filling:
   • Brown meat in a skillet.
   • Add onion and garlic; cook until soft.
   • Stir in tomato paste, Worcestershire sauce, broth, salt, and pepper.
   • Simmer 5–10 minutes until slightly thick.
3. Add veggies:
   Stir in peas and carrots.
4. Assemble:
   • Spread meat mixture in a baking dish.
   • Spoon mashed potatoes on top and spread evenly.
5. Bake:
   Bake at 400°F (200°C) for 20–25 minutes, until bubbling and lightly browned.
6. Optional broil:
   Broil 2–3 minutes for a crisp top.

Tips & Variations

• Extra rich: Add a little butter or cheese to the mashed potatoes.
• Herbs: Thyme or rosemary add great flavor.
• Make-ahead: Assemble, refrigerate, and bake later.
• Vegetarian: Use lentils or mushrooms instead of meat.

Want a quick skillet version, cheesy topping, or kid-friendly twist?