Shepherd’s Pie

Ingredients

• 1 lb (450g) ground lamb or beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 cup frozen peas
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 cup beef or vegetable broth
• 2 tbsp all-purpose flour
• 2 tbsp butter or oil
• Salt and pepper, to taste

For the mashed potato topping:

• 2 lbs (900g) potatoes, peeled and cubed
• 4 tbsp butter
• ½ cup milk (or cream)
• Salt and pepper, to taste

Instructions

1. Prepare the mashed potatoes:
   • Boil the potatoes in salted water until tender, about 15–20 minutes.
   • Drain and mash with butter and milk. Season with salt and pepper. Set aside.
2. Cook the filling:
   • In a large skillet, melt butter or heat oil over medium heat.
   • Add chopped onions and garlic; cook until softened.
   • Add ground lamb or beef and cook until browned. Drain excess fat if needed.
   • Stir in carrots and cook for a few minutes.
   • Add tomato paste and flour; stir well.
   • Pour in broth and Worcestershire sauce. Bring to a simmer and cook until thickened, about 10 minutes.
   • Stir in peas and season with salt and pepper.
3. Assemble and bake:
   • Preheat oven to 400°F (200°C).
   • Transfer meat mixture to a baking dish. Spread mashed potatoes evenly on top.
   • Use a fork to create a pattern on the potatoes for a crispy top.
   • Bake for 20–25 minutes, or until the top is golden and the filling is bubbling.
4. Serve:
   • Let cool slightly before serving. Enjoy your warm, comforting Shepherd’s Pie!

If you’d like, I can help you tweak it for variations — like adding cheese on top or using sweet potatoes. Just say the word!