Shepherd’s pie

Here’s a classic Shepherd’s Pie recipe — hearty, comforting, and full of flavor:

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🧾 Ingredients (4–6 servings)

For the filling:

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

For the mashed potato topping:

• 2 lbs (900 g) potatoes, peeled and chopped
• 4 tbsp butter
• ¼ cup milk (or cream)
• Salt and pepper to taste
• Optional: grated cheese for topping

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🥘 Instructions

1. Prepare the mashed potatoes:
   • Boil potatoes in salted water until tender (15–20 minutes).
   • Drain, mash with butter, milk, salt, and pepper. Set aside.
2. Cook the filling:
   • Heat oil or butter in a skillet over medium heat.
   • Sauté onions, carrots, and garlic until soft.
   • Add ground lamb (or beef), cook until browned.
   • Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
   • Pour in broth and simmer for 10 minutes until slightly thickened.
   • Stir in peas at the end.
3. Assemble the pie:
   • Preheat oven to 400°F (200°C).
   • Spread meat and vegetable filling evenly in a baking dish.
   • Spread mashed potatoes on top, smoothing with a spatula.
   • Optional: sprinkle grated cheese over the top.
4. Bake:
   • Bake for 20–25 minutes until the top is golden and slightly crispy.
5. Serve:
   • Let cool for a few minutes, then serve warm.

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💡 Tips:

• For extra flavor, add a splash of red wine to the filling while simmering.
• Mash the potatoes with a fork or potato ricer for a smoother topping.
• Leftovers taste great the next day — the flavors meld beautifully.

If you want, I can also give a quick stovetop version of shepherd’s pie that doesn’t require baking.

Do you want me to share that version?