Shepherd’s Pie – Page 2

In a large pot, boil the potatoes in salted water until tender, about 15-20 minutes.
Drain the potatoes and mash them with butter, milk, salt, and pepper until smooth and creamy. Set aside.

In a large skillet or pan, heat olive oil or butter over medium heat. Add the chopped onion, garlic, and carrots. Sauté for about 5-7 minutes, until the vegetables begin to soften.
Add the ground lamb (or beef) to the pan. Cook until browned, breaking the meat apart with a spoon as it cooks.
Stir in the tomato paste, Worcestershire sauce, thyme, and flour. Cook for another 1-2 minutes.
Pour in the broth, stir well, and let it simmer for 5 minutes until the mixture thickens slightly.
Add the frozen peas and cook for another 2 minutes. Season with salt and pepper to taste.

Preheat your oven to 200°C (400°F).
In a baking dish, spread the meat mixture evenly at the bottom.
Spoon the mashed potatoes over the meat and spread them into an even layer. Use a fork to create a rough texture on the surface.
(Optional) Sprinkle grated cheddar cheese on top of the mashed potatoes for a cheesy finish.

Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy. If needed, you can broil for a few minutes at the end to brown the top more.

Let the Shepherd’s Pie rest for a few minutes before serving. Enjoy with a side salad or vegetables for a complete meal!

Lamb vs. Beef: Traditional Shepherd’s Pie uses lamb, but ground beef can be used for a Cottage Pie variation.
Make it Ahead: You can prepare the pie ahead of time and bake it later. It also freezes well for up to 2 months.

This classic Shepherd’s Pie is a wonderful comfort dish that will leave everyone satisfied!