Shepherd’s pie

Here’s a classic recipe for Shepherd’s Pie (serves 4–6):

Ingredients

For the filling

• 1 lb (450 g) ground lamb
• 1 onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup (240 ml) beef or lamb stock
• 1 tsp Worcestershire sauce
• 1 tsp fresh thyme (or ½ tsp dried)
• 1 cup frozen peas
• Salt and pepper to taste

For the topping

• 2 lb (900 g) potatoes, peeled and chopped
• 4 tbsp butter
• ¼–½ cup milk
• Salt and pepper to taste

Instructions

1. Make the mashed potatoes
   • Boil potatoes in salted water until tender, about 15–20 minutes.
   • Drain and mash with butter and milk.
   • Season with salt and pepper. Set aside.
2. Prepare the filling
   • Cook onion and carrots in a large skillet over medium heat for 5–7 minutes.
   • Add garlic and cook for 1 minute.
   • Add lamb and cook until browned.
   • Stir in tomato paste, stock, Worcestershire sauce, and thyme.
   • Simmer for 10 minutes until slightly thickened.
   • Stir in peas and season to taste.
3. Assemble
   • Spread the meat mixture in a baking dish.
   • Spoon the mashed potatoes over the top and spread evenly.
   • Rough up the surface with a fork for extra browning.
4. Bake
   • Bake at 400°F (200°C) for 20–25 minutes, until golden on top.
   • For extra color, broil for 2–3 minutes at the end.
5. Serve
   • Let rest for 5 minutes before serving.

Tip: If you use ground beef instead of lamb, the dish is technically called Cottage Pie rather than Shepherd’s Pie.