Perfect! Here’s a classic Shepherd’s Pie recipe that serves about 4–6 people:
Ingredients
For the filling:
- 1 lb (450g) ground lamb (or beef for cottage pie)
- 1 medium 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
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt and pepper to taste
- 2 tbsp olive oil or butter
For the mashed potato topping:
- 2 lbs (900g) potatoes, peeled and chopped
- 4 tbsp butter
- ½ cup milk (more if needed)
- Salt and pepper to taste
- Optional: ¼ cup grated cheese for topping
Instructions
- Prepare the mashed potatoes:
- Boil the potatoes in salted water until tender (about 15–20 minutes).
- Drain, mash with butter and milk, season with salt and pepper, and set aside.
- Cook the filling:
- Heat oil in a large skillet over medium heat.
- Add onions and carrots, sauté until softened (5–7 minutes).
- Add garlic and cook 1 more minute.
- Add ground lamb, cook until browned, breaking it up with a spoon.
- Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Pour in stock and simmer for 10 minutes until slightly thickened.
- Stir in peas at the end.
- Assemble the pie:
- Preheat oven to 400°F (200°C).
- Spoon the meat mixture into a baking dish.
- Spread mashed potatoes evenly over the top.
- Optional: sprinkle cheese over the potatoes.
- Bake:
- Bake for 20–25 minutes, or until the top is golden and slightly crispy.
- Serve hot and enjoy!
If you want, I can also give a shortcut version that’s quicker but still tastes amazing. It’s perfect for busy weeknights. Do you want me to share that too?
