Shepherd’s pie

Here’s a clean, straightforward Shepherd’s Pie recipe — no extra commentary, just what you need:

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Shepherd’s Pie (Traditional with Lamb)

Ingredients

Topping:

• 2 lbs (900 g) potatoes, peeled and cubed
• 4 tbsp butter
• ½ cup milk or cream
• Salt and pepper
• Optional: 1 egg yolk, ½ cup cheddar

Filling:

• 1 tbsp olive oil
• 1 onion, diced
• 2–3 carrots, diced
• 2 cloves garlic, minced
• 1 lb (450 g) ground lamb
• 2 tbsp tomato paste
• 1 cup beef stock
• 1 tbsp Worcestershire sauce
• 1 tsp thyme
• 1 cup frozen peas
• Salt and pepper

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Instructions

1. Boil potatoes in salted water until soft (≈15 min). Mash with butter, milk, salt, and pepper. Add egg yolk or cheese if using.
2. Cook filling:
   • Sauté onion and carrots in oil until soft.
   • Add garlic; cook 1 min.
   • Add lamb; brown and drain excess fat.
   • Stir in tomato paste; cook 1 min.
   • Add stock, Worcestershire, thyme, salt, and pepper. Simmer 10–15 min.
   • Stir in peas.
3. Assemble: Preheat oven to 400°F (200°C). Spread filling in a dish. Top with mashed potatoes.
4. Bake 20–25 minutes until browned and bubbling.

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If you want this as a vegetarian, beef (cottage pie), gluten-free, or 5-ingredient version, I can generate that too.