Shepherd’s pie

Here’s a classic Shepherd’s Pie—hearty, comforting, and topped with fluffy mashed potatoes 🥧

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Shepherd’s Pie

Ingredients (serves 4–6)

For the meat filling:

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

For the mashed potato topping:

• 2 lbs potatoes, peeled and cubed
• 4 tbsp butter
• ½ cup milk or cream
• Salt & pepper

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Instructions

1. Prepare mashed potatoes
   • Boil potatoes in salted water until tender.
   • Drain and mash with butter, milk, salt, and pepper. Set aside.
2. Cook the filling
   • Heat olive oil in a skillet over medium heat.
   • Brown the ground meat.
   • Add onion and cook until soft.
   • Stir in garlic, tomato paste, Worcestershire sauce, herbs, salt, and pepper.
   • Pour in broth and simmer 8–10 minutes until slightly thickened.
   • Stir in frozen vegetables.
3. Assemble the pie
   • Spread meat filling in a baking dish.
   • Top evenly with mashed potatoes.
   • Use a fork to create texture on top.
4. Bake
   • Bake at 400°F (205°C) for 20–25 minutes until bubbling and lightly golden.
5. Serve
   • Let rest 5 minutes before serving.

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Tips & Variations

• Cheesy topping: Sprinkle shredded cheddar over mashed potatoes before baking.
• Extra flavor: Add a splash of red wine to the meat filling.
• Make-ahead: Assemble and refrigerate up to 24 hours before baking.
• Vegetarian option: Use lentils or mushrooms instead of meat.

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If you want, I can also give a slow-cooker version for a hands-off approach that’s still delicious.