Here’s a simple and classic way to make Shepherd’s Pie:
Ingredients:
- For the filling:
- 1 lb (450g) ground lamb (or beef for cottage pie)
- 1 onion, finely chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup peas (fresh or frozen)
- 2 tbsp tomato paste
- 1 cup beef or lamb stock
- 1 tsp Worcestershire sauce
- Salt & pepper to taste
- 1 tsp dried thyme or rosemary
- For the mashed potato topping:
- 4–5 medium potatoes, peeled and chopped
- 2–3 tbsp butter
- 1/4 cup milk (adjust for desired creaminess)
- Salt & pepper
Instructions:
- Prepare the mashed potatoes:
- Boil potatoes in salted water until tender (about 15 minutes).
- Drain, mash with butter and milk, season with salt and pepper. Set aside.
- Cook the filling:
- In a large pan, sauté onions, carrots, and garlic until soft.
- Add ground lamb, cook until browned.
- Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Pour in the stock and simmer for 10–15 minutes until slightly thickened.
- Stir in peas at the end.
- Assemble the pie:
- Preheat oven to 400°F (200°C).
- Spread the meat mixture evenly in a baking dish.
- Spoon mashed potatoes over the top, spreading evenly and creating a little texture with a fork for a golden crust.
- Bake:
- Bake for 20–25 minutes until the top is slightly golden and the filling is bubbling.
- Optional: Broil for 2–3 minutes to get a crispier top.
- Serve hot and enjoy a hearty, comforting meal!
If you want, I can also give a shortcut version using frozen vegetables and instant mashed potatoes that takes under 30 minutes—super handy for a quick dinner.
Do you want me to do that?
