Shepherd’s pie

Here’s a classic Shepherd’s Pie recipe 🥔🥧
Hearty, comforting, and perfect for family dinners.

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Ingredients (serves 4–6)

Meat Filling

• 1 lb ground lamb (or ground beef for Cottage Pie)
• 1 small onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tsp Worcestershire sauce
• 1 tsp dried thyme or rosemary
• Salt & black pepper, to taste
• 2 tbsp olive oil

Mashed Potato Topping

• 2 lbs potatoes, peeled and cubed
• 4 tbsp butter
• ½–¾ cup milk
• Salt & pepper, to taste
• Optional: ½ cup shredded cheddar cheese

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Instructions

1. Preheat oven
   • 400°F (200°C).
2. Make mashed potatoes
   • Boil potatoes in salted water until tender (15–20 minutes).
   • Drain and mash with butter, milk, salt, and pepper. Stir in cheese if using.
3. Cook meat filling
   • Heat olive oil in a skillet over medium heat.
   • Sauté onion and carrots until softened (5–6 minutes).
   • Add garlic and cook 30 seconds.
   • Add ground meat and cook until browned.
   • Stir in tomato paste, broth, Worcestershire, herbs, salt, and pepper.
   • Simmer 8–10 minutes until thickened. Stir in peas.
4. Assemble
   • Spread meat mixture in a baking dish.
   • Top evenly with mashed potatoes, creating peaks with a fork.
5. Bake
   • Bake 20–25 minutes until bubbly and golden.
   • Broil 2–3 minutes if desired for extra browning.
6. Serve
   • Let rest 5 minutes before serving.

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Tips & Variations

• Make-ahead: assemble, refrigerate up to 24 hours, then bake.
• Southern-style twist: add corn and top with cheddar.
• Sweet potato topping: swap half or all of the potatoes.
• Extra rich: add a splash of red wine to the meat.

If you’d like, I can share a ground beef version only, slow-cooker Shepherd’s pie, or a mini individual pie version.