Shepherd’s pie

Here’s a classic Shepherd’s Pie recipe—rich, hearty, and perfect for a comforting dinner. This version uses ground lamb traditionally, but you can substitute beef if desired.

Ingredients

For the filling:

• 1 lb ground lamb (or beef)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 cup frozen peas
• 1 cup frozen corn (optional)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme (or ½ tsp dried)
• Salt and black pepper, to taste
• 1 cup beef or vegetable broth
• 2 tbsp all-purpose flour (optional, for thickening)

For the mashed potato topping:

• 2 lbs potatoes, peeled and cut into chunks
• 4 tbsp butter
• ½ cup milk (or cream)
• Salt and pepper, to taste
• ¼ cup grated cheddar cheese (optional, for topping)

Instructions

1. Prepare the mashed potatoes:
   • Boil potatoes in salted water until tender, about 15–20 minutes.
   • Drain, mash with butter and milk, and season with salt and pepper. Set aside.
2. Cook the filling:
   • In a large skillet, cook ground lamb over medium heat until browned. Remove excess fat if needed.
   • Add onions, garlic, and carrots. Cook until softened, about 5–7 minutes.
   • Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper. Cook 1–2 minutes.
   • Sprinkle flour over the mixture (if using) and stir to thicken slightly.
   • Add broth, bring to a simmer, and cook until slightly thickened.
   • Stir in peas and corn, then remove from heat.
3. Assemble the pie:
   • Preheat oven to 400 °F (200 °C).
   • Spread the meat and vegetable filling evenly in a baking dish.
   • Top with mashed potatoes, spreading evenly. You can create a decorative pattern with a fork.
   • Sprinkle cheddar cheese on top, if desired.
4. Bake:
   • Bake for 20–25 minutes, or until the top is golden and slightly crispy.
   • Optional: Broil for 2–3 minutes to get a more browned top.
5. Serve:
   • Let the pie cool slightly before serving.
   • Enjoy with a simple green salad or steamed vegetables.

Tips:

• For richer mashed potatoes, use cream instead of milk and add a little cream cheese.
• Leftovers taste even better the next day as the flavors meld.
• You can make individual shepherd’s pies in ramekins for a fun presentation.

I can also provide a slow cooker version that keeps the filling extra moist and tender if you want.