Classic Shepherd's Pie (Print Version)

Traditional comfort food with savory lamb and vegetables topped with creamy mashed potatoes, baked to golden perfection.

# Ingredients:

→ Meat Filling

01 - 1 tbsp olive oil
02 - 450 g ground lamb
03 - 1 medium onion, finely chopped
04 - 2 carrots, diced
05 - 2 garlic cloves, minced
06 - 1 tbsp tomato paste
07 - 1 tbsp Worcestershire sauce
08 - 1 tsp fresh thyme (or 1/2 tsp dried)
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 2 tbsp all-purpose flour
12 - 1 cup beef or lamb broth
13 - 1/2 cup frozen peas

→ Mashed Potato Topping

14 - 900 g potatoes, peeled and cubed
15 - 1/2 cup milk
16 - 1/4 cup unsalted butter
17 - Salt and pepper, to taste
18 - 1/2 cup grated cheddar cheese (optional, for topping)

# Steps to Follow:

01 - Preheat oven to 200°C (400°F).
02 - Boil potatoes in salted water for 15–20 minutes or until tender. Drain and mash with milk, butter, salt, and pepper. Set aside.
03 - Heat oil in a large skillet. Add onion and carrots; cook for 5 minutes.
04 - Add ground lamb and cook until browned. Stir in garlic, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Cook for 2 minutes.
05 - Sprinkle in flour and stir to coat. Pour in broth, bring to a simmer, and cook until thickened (about 5–7 minutes). Stir in peas.
06 - Spread the meat mixture evenly in a baking dish. Top with mashed potatoes and smooth the surface. Sprinkle with cheddar if using.
07 - Bake for 20–25 minutes, or until top is lightly golden and filling is bubbling.
08 - Let rest 5–10 minutes before serving.

# Additional Notes:

01 - Substitute ground beef for a Cottage Pie variation.
02 - Add a pinch of nutmeg to the mashed potatoes for extra warmth.
03 - Use a fork to create a textured potato surface for extra browning.

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