Shepherd’s Pie

Absolutely! Shepherd’s Pie is a classic comfort food—savory meat and vegetables topped with creamy mashed potatoes, baked until golden. Here’s a detailed, foolproof recipe:

Ingredients (4–6 servings)

For the filling:

• 1 lb (450 g) ground lamb (or beef for cottage pie)

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 2 medium carrots, diced

• 1 cup frozen peas (or mixed vegetables)

• 2 tbsp tomato paste

• 1 tbsp Worcestershire sauce

• 1 tsp fresh thyme (or ½ tsp dried)

• ½ cup (120 ml) beef or chicken broth

• 2 tbsp olive oil

• Salt and pepper, to taste

For the mashed potato topping:

• 2 lbs (900 g) potatoes, peeled and chopped

• ¼ cup (60 ml) milk

• 2 tbsp butter

• Salt and pepper, to taste

• Optional: ¼ cup shredded cheddar cheese for topping

Instructions

1. Make the mashed potatoes

   • Boil potatoes in salted water until tender, about 15–20 minutes.

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

2. Cook the filling

   • Heat olive oil in a large skillet over medium heat.

   • Sauté onion and garlic until soft, 3–4 minutes.

   • Add carrots and cook 5 minutes until slightly tender.

   • Add ground lamb, breaking it up, and cook until browned.

   • Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.

   • Pour in broth and simmer for 5–7 minutes until slightly thickened.

   • Stir in peas at the end.

3. Assemble the pie

   • Preheat oven to 400°F (200°C).

   • Spread meat and vegetable filling evenly in a baking dish.

   • Spoon mashed potatoes on top and spread to cover completely.

   • Optional: use a fork to create texture on the top for crispiness.

   • Sprinkle cheddar cheese if desired.

4. Bake

   • Bake for 20–25 minutes, or until the top is lightly golden and the filling is bubbling.

5. Serve

   • Let rest 5 minutes before serving. Enjoy warm!

Pro Tips

• Creamier potatoes: Add a little cream or sour cream to mashed potatoes.

• Extra flavor: Sauté vegetables in a bit of bacon fat or butter.

• Make-ahead: Assemble the pie, cover, and refrigerate for up to 24 hours before baking.

If you want, I can also give a super easy 30-minute Shepherd’s Pie shortcut that uses minimal prep but still tastes like a hearty homemade dish.