Shepherd’s pie

Here’s a classic, comforting shepherd’s pie recipe 🥧🐑 — savory, hearty, and topped with creamy mashed potatoes.

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Ingredients (Serves 4–6)

For the filling:

• 1 lb ground lamb (or beef for “cottage pie”)
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 2 tbsp tomato paste
• 1 cup beef or chicken broth
• 1 tsp Worcestershire sauce
• 1 tsp dried thyme
• Salt & pepper to taste
• 2 tbsp olive oil

For the topping:

• 4 cups mashed potatoes (about 4–5 medium potatoes)
• 2 tbsp butter
• ¼ cup milk or cream
• Salt & pepper to taste

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Instructions

1. Preheat oven
   • 400°F (200°C).
2. Cook the filling
   • Heat olive oil in a skillet over medium heat.
   • Add onion, carrots, and celery. Cook 5–7 minutes until softened.
   • Add garlic and cook 30 seconds.
   • Add ground lamb (or beef) and cook until browned. Drain excess fat.
   • Stir in tomato paste, broth, Worcestershire sauce, thyme, salt, and pepper.
   • Simmer 5–10 minutes until slightly thickened.
   • Stir in peas at the end.
3. Prepare mashed potato topping
   • Mash boiled potatoes with butter, milk, salt, and pepper until creamy.
4. Assemble the pie
   • Spread meat and vegetable filling in a baking dish.
   • Top evenly with mashed potatoes. Smooth the top or create peaks for browning.
5. Bake
   • Bake 20–25 minutes until the top is lightly golden.
   • Optional: broil 2–3 minutes for extra browning on top.
6. Serve
   • Let cool slightly and serve hot.

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Tips

• Add a little cheddar cheese on top of the potatoes for extra richness 🧀
• You can make it ahead and bake later — store covered in the fridge.
• Swap ground beef for turkey for a lighter version.

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If you want, I can give you a slow cooker shepherd’s pie version that’s super easy and still creamy on top 😄

Do you want me to do that?