Shepherd’s pie

Here’s a classic, hearty Shepherd’s Pie recipe that’s comforting and satisfying:

Ingredients (serves 4–6)

For the filling:

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

For the mashed potato topping:

• 2 lbs (900g) potatoes, peeled and chopped
• 4 tbsp butter
• ¼ cup milk (or more, for desired creaminess)
• Salt and pepper, to taste

Instructions

1. Cook Mashed Potatoes:
   • Boil potatoes in salted water until tender (about 15–20 minutes).
   • Drain and mash with butter, milk, salt, and pepper. Set aside.
2. Cook Filling:
   • Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until soft.
   • Add carrots and cook for 5 minutes.
   • Add ground meat and cook until browned.
   • Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
   • Add broth and simmer for 10 minutes, until mixture thickens slightly.
   • Stir in peas at the end.
3. Assemble Pie:
   • Preheat oven to 400°F (200°C).
   • Spread the meat and vegetable mixture evenly in a baking dish.
   • Spoon mashed potatoes over the top, spreading evenly and lightly ruffling with a fork.
4. Bake:
   • Bake for 20–25 minutes, until the top is golden and the filling is bubbly.
5. Serve:
   • Let rest 5 minutes before serving. Enjoy with a side salad or steamed vegetables.

I can also give a quick one-pan version that skips boiling potatoes separately and uses an easy shortcut for a faster weeknight meal. Do you want that version?