Ingredients
- For the Meat Filling:
- 1 lb (450g) ground lamb or beef
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 cup (240ml) beef or vegetable broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 cup frozen peas
- Salt and pepper to taste
- For the Mashed Potato Topping:
- 4 large potatoes, peeled and cubed
- 4 tbsp butter
- ½ cup (120ml) milk or cream
- ½ cup shredded cheddar cheese (optional)
- Salt and pepper to taste
Instructions
- Prepare the Mashed Potatoes:
- Boil the potatoes in salted water until tender (about 15-20 minutes).
- Drain and mash with butter, milk or cream, and cheese (if using). Season with salt and pepper. Set aside.
- Cook the Meat Filling:
- Preheat your oven to 375°F (190°C).
- In a large skillet, cook the ground lamb or beef over medium heat until browned. Drain any excess fat.
- Add the onion, carrots, celery, and garlic to the skillet. Sauté until the vegetables are softened, about 5 minutes.
- Stir in the tomato paste, Worcestershire sauce, and thyme. Cook for 2 minutes.
- Pour in the broth and simmer until the mixture thickens slightly, about 5-7 minutes. Stir in the peas and season with salt and pepper.
- Assemble the Shepherd’s Pie:
- Transfer the meat filling to a baking dish. Spread it out evenly.
- Top with the mashed potatoes, smoothing them out with a spatula. Use a fork to create ridges on the surface (these will crisp up during baking).
- Bake:
- Place the dish in the preheated oven and bake for 25-30 minutes, or until the topping is golden and crispy.
- Serve:
- Let the Shepherd’s Pie cool for 5 minutes before serving. Enjoy!
Let me know if you’d like to tweak anything! 😊