Shepherd’s pie

Let’s lock in a solid, classic Shepherd’s Pie—the kind that never fails. Cozy, savory, and golden on top.

---

Classic Shepherd’s Pie (Traditional Lamb)

Ingredients (Serves 4–6)

Mashed Potato Topping

• 2 lb potatoes, peeled & chopped
• 4 tbsp butter
• ½–¾ cup milk or cream
• Salt & black pepper

Lamb Filling

• 1 lb ground lamb
• 1 tbsp olive oil
• 1 onion, finely diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 cup lamb or beef stock
• 1 tsp thyme (fresh or dried)
• 1 cup frozen peas
• Salt & pepper to taste

---

Instructions

1. Mashed potatoes
   • Boil potatoes in salted water until tender (15–20 min).
   • Drain, mash with butter and milk.
   • Season well and set aside.
2. Cook the filling
   • Preheat oven to 400°F (200°C).
   • Heat oil in a skillet over medium heat.
   • Add onion and carrots; cook 5–7 minutes.
   • Add garlic; cook 30 seconds.
   • Add lamb and brown fully.
3. Build the gravy
   • Stir in tomato paste and Worcestershire.
   • Pour in stock and add thyme.
   • Simmer 10–15 minutes until thick.
   • Stir in peas; season to taste.
4. Assemble
   • Spread filling in a baking dish.
   • Top with mashed potatoes.
   • Rough the surface with a fork.
5. Bake
   • Bake uncovered 25–30 minutes, until bubbling and golden.
   • Optional broil 2–3 minutes for extra color.
6. Rest & serve
   • Let sit 5 minutes before serving.

---

Why This Works

• Rich, savory lamb gravy
• Creamy potatoes with crispy peaks
• Balanced veg, not soggy

---

If you want something different, I can do:

• Cheesy mash topping
• Quick skillet Shepherd’s Pie
• Beef cottage pie
• Make-ahead freezer version

Just tell me 👍