Shepherd’s pie

Here’s a classic Shepherd’s Pie—hearty, comforting, and topped with creamy mashed potatoes 🥔🥩

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Shepherd’s Pie

Ingredients (serves 4–6)

For the filling:

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

For the mashed potato topping:

• 3 cups mashed potatoes (homemade or store-bought)
• 2 tbsp butter
• ¼ cup milk
• Salt & pepper, to taste

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Instructions

1. Prepare filling
   • Heat olive oil in a skillet over medium heat.
   • Cook onion, garlic, and carrots until softened.
   • Add ground meat, cook until browned. Drain excess fat if needed.
   • Stir in tomato paste, broth, Worcestershire, thyme, peas, salt, and pepper. Simmer 5–10 minutes until thickened.
2. Prepare mashed potatoes
   • Mix butter and milk into mashed potatoes until creamy. Season with salt and pepper.
3. Assemble
   • Preheat oven to 375°F (190°C).
   • Spread meat and vegetable mixture in a baking dish.
   • Top evenly with mashed potatoes. Use a fork to create texture on top for browning.
4. Bake
   • Bake 25–30 minutes, until top is lightly golden and filling is bubbly.
5. Serve
   • Let rest 5 minutes before serving.

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Tips & Variations

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

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I can also give you a slow cooker shepherd’s pie, mini individual pies, or classic Irish version with lamb.