Shepherd’s Pie

Shepherd’s Pie

Ingredients

Meat Filling

• 500 g (1 lb) ground lamb

• 1 tbsp olive oil

• 1 onion, finely chopped

• 2 carrots, diced

• 2 cloves garlic, minced

• 2 tbsp tomato paste

• 1 cup beef or lamb stock

• 1 tbsp Worcestershire sauce

• 1 tsp fresh thyme or rosemary

• Salt & pepper

• 1 cup frozen peas

Mashed Potato Topping

• 1 kg (2 lb) potatoes, peeled and chopped

• 3 tbsp butter

• 1/2 cup warm milk

• Salt & pepper

Instructions

1. Preheat oven to 200°C / 400°F.

2. Boil potatoes in salted water until soft. Mash with butter, milk, salt, and pepper.

3. Heat oil in a pan. Cook onion and carrots until soft.

4. Add garlic and lamb; cook until browned.

5. Stir in tomato paste, stock, Worcestershire sauce, herbs, salt, and pepper. Simmer 10 minutes.

6. Stir in peas, then transfer mixture to a baking dish.

7. Spread mashed potatoes evenly on top. Rough up with a fork.

8. Bake for 25–30 minutes until golden.

9. Let rest 5 minutes before serving.

Optional

• Sprinkle grated cheese on top before baking

• Add corn to the filling for extra sweetness

If you want a beef version, vegetarian Shepherd’s Pie, or quick weeknight version, just tell me