Shepherd’s pie

Perfect! Here’s a classic Shepherd’s Pie recipe that’s simple, hearty, and reliably delicious:

Ingredients (serves 4–6)

For the filling:

• 1 tbsp olive oil or butter
• 1 medium onion, finely chopped
• 2 medium carrots, diced
• 2 cloves garlic, minced
• 1 lb (450 g) ground lamb (or beef for cottage pie)
• 1 cup frozen peas
• 2 tbsp tomato paste
• 1 cup beef or lamb stock
• 1 tsp Worcestershire sauce
• 1 tsp fresh thyme (or ½ tsp dried)
• Salt & pepper to taste

For the mashed potato topping:

• 2 lbs (900 g) potatoes, peeled and chopped
• ¼ cup milk (more if needed)
• 2 tbsp butter
• Salt & pepper to taste
• Optional: ¼ cup grated cheddar cheese for topping

Instructions

1. Cook the potatoes:
   • Boil potatoes in salted water until tender (about 15–20 minutes).
   • Drain and mash with milk, butter, salt, and pepper. Set aside.
2. Prepare the filling:
   • Heat oil or butter in a large pan over medium heat.
   • Sauté onion and carrots until soft (about 5–7 minutes). Add garlic and cook 1 minute.
   • Add ground lamb, breaking it up with a spoon, and cook until browned.
   • Stir in tomato paste, Worcestershire sauce, and thyme.
   • Pour in stock, bring to a simmer, and cook until slightly thickened (5–10 minutes).
   • Stir in peas, adjust seasoning, then remove from heat.
3. Assemble the pie:
   • Preheat oven to 400°F (200°C).
   • Spoon meat filling into a baking dish. Spread mashed potatoes evenly over the top.
   • Optional: sprinkle grated cheddar on top.
4. Bake:
   • Bake for 20–25 minutes, or until the top is golden and slightly crisp.
5. Serve:
   • Let it rest 5 minutes before serving. Enjoy!

This version keeps it traditional but easy. You can even make it a day ahead; it reheats beautifully.

If you want, I can also give a shortcut version that’s super fast but still tastes like homemade. Do you want that version too?