Shepherd’s Pie

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  • 1 lb (450 g) ground lamb (or beef if preferred)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 1 cup frozen peas
  • 1 cup beef or chicken broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons all-purpose flour (optional, for thickening)

For the mashed potatoes:

  • 2 lbs (900 g) potatoes, peeled and cubed
  • 1/2 cup milk
  • 4 tablespoons butter
  • Salt and pepper to taste

Instructions:

  1. Prepare the mashed potatoes:
  • Boil the potatoes in salted water until tender, about 15-20 minutes.
  • Drain and return to the pot.
  • Mash the potatoes with milk and butter until smooth. Season with salt and pepper to taste. Set aside.
  1. Prepare the meat filling:
  • In a large skillet, cook the ground lamb over medium heat until browned. Drain excess fat if needed.
  • Add the onion and garlic, cooking until softened.
  • Stir in the carrots and cook for a few minutes.
  • Add the tomato paste, Worcestershire sauce, and thyme. Stir well.
  • Pour in the broth and bring to a simmer. Let it cook for about 5-10 minutes, until slightly thickened. If you prefer a thicker filling, mix 2 tablespoons of flour with a bit of water to form a slurry and stir it into the filling.
  • Stir in the frozen peas and cook for another 2-3 minutes. Season with salt and pepper to taste.
  1. Assemble the pie:
  • Preheat your oven to 400°F (200°C).
  • Spoon the meat mixture into a baking dish.
  • Spread the mashed potatoes evenly over the top, smoothing them out with a spatula. You can use a fork to create a textured pattern on the surface if desired.
  1. Bake:
  • Place the dish in the oven and bake for 20-25 minutes, or until the top is golden brown and the filling is bubbling.
  1. Serve:
  • Let it cool for a few minutes before serving. Enjoy your Shepherd’s Pie!

Feel free to customize the

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