Shepherd’s pie

Here’s a classic, comforting Shepherd’s Pie 🥧
(Simple and family-friendly!)

Ingredients

Meat filling

• 1 lb ground lamb
  (or ground beef if you prefer — technically cottage pie)

• 1 tbsp olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 cup frozen peas and carrots

• 2 tbsp tomato paste

• 1 tbsp Worcestershire sauce

• 1 tsp dried thyme

• Salt & pepper to taste

• 1 cup beef broth

Mashed potato topping

• 2 lb potatoes, peeled and cubed

• 1/4 cup milk

• 2 tbsp butter

• Salt to taste

Instructions

1. Boil potatoes in salted water until tender. Drain, mash with milk, butter, and salt. Set aside.

2. Preheat oven to 400°F (200°C).

3. In a skillet, brown the meat in olive oil. Drain excess fat if needed.

4. Add onion and garlic; cook until softened.

5. Stir in tomato paste, Worcestershire, thyme, salt, and pepper.

6. Pour in beef broth and simmer 5–10 minutes until slightly thickened.

7. Stir in peas and carrots.

8. Spread meat mixture in a baking dish. Top with mashed potatoes, smoothing or making ridges with a fork.

9. Bake 20–25 minutes until bubbling and lightly golden on top.

10. Let rest 5 minutes before serving.

Optional upgrades

• Sprinkle shredded cheddar on the potatoes 🧀

• Add corn or mushrooms to the filling

• Brush the potato top with butter for extra crispiness

Want a one-pan, slow cooker, or mini Shepherd’s Pie version?