Ingredients
- 1 lb (450 g) ground lamb or beef
- 2 tbsp olive oil or butter
- 1 onion, finely chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup peas (fresh or frozen)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 cup beef broth
- 1 tsp dried thyme
- Salt & pepper, to taste
- 4 cups mashed potatoes (prepared with butter & milk)
- 1 cup shredded cheddar cheese (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C).
- Cook the filling: In a large skillet, heat oil/butter over medium heat. Add onion and carrots, sauté until softened (about 5 minutes).
- Add garlic, then ground meat. Cook until browned, breaking up lumps.
- Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper. Cook for 1–2 minutes.
- Pour in beef broth, simmer for 5–7 minutes until slightly thickened. Add peas, stir, then remove from heat.
- Assemble: Spread meat mixture evenly in a baking dish. Top with mashed potatoes, smoothing with a spoon. Sprinkle cheese on top if desired.
- Bake for 20–25 minutes, until golden on top and bubbly at the edges.
- Serve hot and enjoy your comforting Shepherd’s Pie!
If you want, I can also give you a quick 30-minute version of Shepherd’s Pie. That would make dinner even faster.