Here’s a classic Shepherd’s Pie—a hearty baked dish with minced meat and mashed potato topping.
Ingredients
Meat filling
- 1 tbsp oil or butter
- 1 onion (chopped)
- 2 carrots (diced)
- 2 cloves garlic (minced)
- 500 g ground lamb (or beef for cottage pie)
- 2 tbsp tomato paste
- 1 cup beef stock
- 1 tsp Worcestershire sauce
- Salt & pepper
- Optional: peas or corn
Mashed potato topping
- 1 kg potatoes (peeled & chopped)
- 2–3 tbsp butter
- 1/2 cup milk
- Salt
- Optional: cheese for topping
Instructions
- Boil potatoes until soft, then mash with butter, milk, and salt. Set aside.
- Cook filling: Heat oil, sauté onion, carrots, and garlic until soft.
- Add minced lamb and cook until browned.
- Stir in tomato paste, stock, Worcestershire sauce, salt, and pepper. Simmer 10–15 minutes until thick. Add peas if using.
- Assemble: Put meat mixture in a baking dish. Spread mashed potatoes on top evenly.
- Optional: rough up the surface with a fork for crispy edges, and sprinkle cheese.
- Bake at 200°C (400°F) for 20–25 minutes until golden on top.
- Rest 5–10 minutes before serving.
Tip
For extra flavor, add a pinch of thyme or rosemary to the meat base.
If you want, I can also give you a quick microwave version, low-calorie version, or a restaurant-style version.
