Shepherd’s pie

Here’s a classic Shepherd’s Pie recipe 🥧🥔

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Ingredients (serves ~4–6)

For the filling

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

For the mashed potato topping

• 2 lbs potatoes, peeled and cubed
• 4 tbsp butter
• ½ cup milk (adjust for creaminess)
• Salt & pepper, to taste
• Optional: ½ cup shredded cheddar cheese

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Instructions

1. Preheat oven
   400°F (200°C).
2. Cook potatoes
   Boil potatoes in salted water until tender (15–20 min). Drain, mash with butter and milk, season with salt and pepper. Stir in cheese if using.
3. Cook filling
   • Heat olive oil in a skillet over medium heat.
   • Sauté onion, carrots, and garlic 5–6 min until softened.
   • Add ground lamb, cook until browned.
   • Stir in tomato paste, broth, Worcestershire sauce, thyme, peas, salt, and pepper. Simmer 5–10 minutes until thickened.
4. Assemble pie
   • Spread meat mixture evenly in a baking dish.
   • Top with mashed potatoes, smoothing the surface or making decorative swirls.
5. Bake
   Bake 20–25 minutes until the top is lightly golden. Optional: broil 2–3 minutes for extra browning.
6. Serve
   Let rest 5 minutes before serving.

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Tips

• For extra flavor, add a splash of red wine to the filling.
• Can use sweet potatoes for a twist on the topping.
• Leftovers taste great the next day and can be reheated easily.

I can also give a crockpot version, mini individual pies, or a cheesy mashed potato topping version.