Shepherd’s Pie

Here’s a classic Shepherd’s Pie recipe—comfort food at its best, with a savory meat filling topped with creamy mashed potatoes.

Ingredients (Serves 4–6)

For the filling:

• 1 lb ground lamb or beef (traditional is lamb)

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 medium carrots, diced

• 1/2 cup frozen peas

• 2 tbsp tomato paste

• 1 cup beef or vegetable broth

• 1 tsp Worcestershire sauce

• 1 tsp dried thyme

• Salt and pepper, to taste

• 2 tbsp olive oil

For the mashed potato topping:

• 4 large potatoes, peeled and cubed

• 4 tbsp butter

• 1/4 cup milk (or more for creaminess)

• Salt and pepper, to taste

Optional topping:

• 1/4 cup shredded cheddar cheese

Instructions

1. Prepare mashed potatoes:

   • Boil potatoes in salted water until tender (15–20 min).

   • Drain, mash with butter and milk, and season with salt and pepper. Set aside.

2. Cook the filling:

   • Heat olive oil in a large skillet over medium heat.

   • Sauté onions, garlic, and carrots until softened (5–7 min).

   • Add ground lamb or beef; cook until browned.

   • Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.

   • Pour in broth and simmer 5–10 minutes until slightly thickened.

   • Stir in frozen peas and remove from heat.

3. Assemble the pie:

   • Preheat oven to 400°F (200°C).

   • Spread the meat and vegetable filling in a baking dish.

   • Evenly top with mashed potatoes, smoothing with a spatula.

   • Optional: sprinkle shredded cheddar over the top.

4. Bake:

   • Bake for 20–25 minutes until the top is golden and slightly crispy.

5. Serve:

   • Let cool 5 minutes before serving.