Shepherd’s Pie: A Comforting Classic

For the Mashed Potato Topping

  • 1 kg (2 lbs) potatoes, peeled and diced
  • 4 tablespoons unsalted butter
  • 1/2 cup milk (or heavy cream)
  • 1/2 cup grated Parmesan or cheddar cheese (optional)
  • Salt and pepper, to taste

Step-by-Step Instructions

1. Prepare the Meat Filling

  1. Heat olive oil in a large skillet or pan over medium heat. Add the onions, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
  2. Add the ground lamb (or beef) to the pan. Cook until the meat is browned and fully cooked, breaking it into small pieces with a spoon or spatula.
  3. Stir in the tomato paste, Worcestershire sauce, dried thyme, and rosemary. Cook for another minute to enhance the flavors.
  4. Pour in the beef or chicken stock, bring the mixture to a simmer, and let it cook for 10-15 minutes. The liquid should reduce slightly, creating a thick, flavorful filling.
  5. Stir in the frozen peas, season with salt and pepper, and set the filling aside.
PREPARATION