Shepherd’s pie

Here’s a classic Shepherd’s Pie (traditional version uses lamb; with beef it’s technically Cottage Pie).

Ingredients (4–6 servings)

Meat filling

• 1 tbsp oil or butter
• 1 onion, finely chopped
• 1–2 carrots, diced
• 1 lb (450 g) ground lamb
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tbsp flour
• 1 cup beef or lamb stock
• 1 tsp Worcestershire sauce
• 1 tsp fresh thyme or ½ tsp dried
• Salt & pepper
• ½ cup peas (optional)

Mashed potato topping

• 2 lb (900 g) potatoes, peeled and chopped
• 4 tbsp butter
• ¼–½ cup milk or cream
• Salt & pepper
• (Optional) ¼ cup grated cheddar or Parmesan

Instructions

1. Boil potatoes
   Cook in salted water until very tender (15–20 min). Drain, mash with butter and milk, season well. Set aside.
2. Make the filling
   Heat oil in a pan. Sauté onion and carrots until soft (5–7 min).
   Add lamb and cook until browned. Stir in garlic and tomato paste (1 min).
   Sprinkle over flour, stir, then add stock, Worcestershire, thyme, salt, and pepper.
   Simmer 10–15 minutes until thick. Stir in peas.
3. Assemble
   Spoon filling into a baking dish. Spread mashed potatoes on top (rough up with a fork for crispy edges). Sprinkle cheese if using.
4. Bake
   Bake at 400°F / 200°C for 20–25 minutes, until bubbling and golden.
   Broil 2–3 minutes for extra browning if you like.

Tips & Variations

• Extra richness: Add a splash of red wine to the filling.
• Crispier top: Brush the potatoes with melted butter before baking.
• Vegetarian: Use lentils + mushrooms instead of meat.
• Make ahead: Assemble, refrigerate up to 24 hours, then bake.

If you want, I can tailor it (quick weeknight version, dairy-free, or freezer-friendly).