Shepherd’s Pie

Here’s a classic Shepherd’s Pie recipe—hearty, comforting, and perfect for a family dinner 🥧🥔

(Traditional Shepherd’s Pie uses lamb; if you use beef, it’s technically a Cottage Pie.)

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Ingredients (serves 4–6)

For the Filling:

• 1 lb (450g) ground lamb or beef

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 cup carrots, diced

• 1 cup frozen peas

• 1–2 tbsp tomato paste

• ½ cup beef or chicken broth

• 1 tsp Worcestershire sauce

• 1 tsp thyme (or mixed herbs)

• Salt & pepper to taste

• 1–2 tbsp olive oil

For the Mashed Potato Topping:

• 4 cups potatoes, peeled and chopped

• ½ cup milk

• 3 tbsp butter

• Salt & pepper to taste

• Optional: ¼ cup grated cheddar cheese

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Instructions

1. Make the Mashed Potatoes

1. Boil potatoes in salted water until tender (15–20 minutes).

2. Drain and mash with butter, milk, salt, and pepper. Set aside.

2. Prepare the Filling

1. Heat oil in a skillet over medium heat. Cook onions and garlic until soft.

2. Add ground lamb or beef. Cook until browned. Drain excess fat if needed.

3. Stir in carrots, tomato paste, broth, Worcestershire sauce, thyme, salt, and pepper.

4. Simmer 8–10 minutes until carrots are tender and the mixture thickens slightly.

5. Stir in peas at the end.

3. Assemble the Pie

1. Preheat oven to 400°F (200°C).

2. Spoon meat filling into a baking dish.

3. Spread mashed potatoes evenly over the top.

4. Optional: sprinkle cheddar cheese for a golden topping.

4. Bake

• Bake for 20–25 minutes, until the top is lightly golden and heated through.

• Optional: broil 2–3 minutes for a crispier top.

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Tips

• Add a little cornstarch to the filling if you want extra thick gravy.

• Leftovers taste even better the next day; the flavors meld nicely.

• For extra flavor, roast the carrots with herbs before adding them to the filling.

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If you want, I can also give a quick stovetop “shepherd’s pie in a skillet” version—no oven needed, perfect for a weeknight meal 🍲🥔. Do you want me to do that?