Shepherd’s pie

Here’s a classic Shepherd’s Pie recipe that’s hearty, comforting, and perfect for family meals:

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Ingredients:

For the Filling:

• 1 lb (450 g) ground lamb (or beef for cottage pie)
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 1/2 cup peas (fresh or frozen)
• 2 tbsp tomato paste
• 1 cup beef or vegetable broth
• 1 tsp Worcestershire sauce
• 1 tsp fresh thyme (or 1/2 tsp dried)
• Salt & pepper to taste
• 2 tbsp olive oil

For the Mashed Potato Topping:

• 4 cups potatoes, peeled and chopped
• 1/4 cup milk (warm)
• 2 tbsp butter
• Salt & pepper to taste
• 1/4 cup shredded cheddar cheese (optional, for topping)

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Instructions:

1. Cook the Mashed Potatoes:
   Boil potatoes in salted water until tender (about 15 minutes). Drain, mash with butter and warm milk, season with salt and pepper. Set aside.
2. Prepare the Filling:
   • Heat oil in a skillet over medium heat. Sauté onions, garlic, and carrots until soft.
   • Add ground lamb, breaking it up with a spoon, and cook until browned.
   • Stir in tomato paste, broth, Worcestershire sauce, thyme, salt, and pepper. Simmer for 10 minutes until slightly thickened.
   • Add peas at the end and mix well.
3. Assemble the Pie:
   • Preheat oven to 400°F (200°C).
   • Spread the meat filling evenly in a baking dish.
   • Spoon mashed potatoes over the filling and spread evenly. Optional: sprinkle cheddar cheese on top.
4. Bake:
   Bake for 20–25 minutes, or until the top is golden and slightly crispy.
5. Serve:
   Let it rest for 5 minutes before serving. Enjoy warm!

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💡 Tip: For extra flavor, mix a little grated Parmesan into the mashed potatoes, or brush the top with a little butter before baking.

I can also give you a quick one-pan Shepherd’s Pie version if you want something faster. Do you want me to?