Shepherd’s pie

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

1. Boil potatoes until soft, then mash with butter, milk, and salt. Set aside.
2. Cook filling: Heat oil, sauté onion, carrots, and garlic until soft.
3. Add minced lamb and cook until browned.
4. Stir in tomato paste, stock, Worcestershire sauce, salt, and pepper. Simmer 10–15 minutes until thick. Add peas if using.
5. Assemble: Put meat mixture in a baking dish. Spread mashed potatoes on top evenly.
6. Optional: rough up the surface with a fork for crispy edges, and sprinkle cheese.
7. Bake at 200°C (400°F) for 20–25 minutes until golden on top.
8. 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.