Shepherd’s pie

Here’s a classic Shepherd’s Pie recipe — hearty, comforting, and packed with savory flavor! 🥔🥕🍖

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Shepherd’s Pie

Servings: 6

Prep Time: 20 minutes

Cook Time: 45–50 minutes

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Ingredients:

For the filling:

• 1 lb (450 g) ground lamb (or beef for cottage pie)

• 1 onion, diced

• 2 cloves garlic, minced

• 2 carrots, diced

• 1 cup frozen peas

• 2 tbsp tomato paste

• 1 cup beef or chicken broth

• 1 tsp Worcestershire sauce

• 1 tsp dried thyme

• Salt and pepper, to taste

• 2 tbsp olive oil

For the mashed potato topping:

• 4–5 medium potatoes, peeled and chopped

• ¼ cup milk

• 2 tbsp butter

• Salt and pepper, to taste

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Instructions:

1. Prepare mashed potatoes:

   • Boil potatoes in salted water until tender (about 15 minutes).

   • Drain and mash with butter, milk, salt, and pepper. Set aside.

2. Cook the filling:

   • Heat olive oil in a skillet over medium heat.

   • Sauté onions, garlic, and carrots until softened.

   • Add ground lamb, cook until browned.

   • Stir in tomato paste, broth, Worcestershire sauce, thyme, peas, salt, and pepper. Simmer for 5–10 minutes until slightly thickened.

3. Assemble the pie:

   • Preheat oven to 400°F (200°C).

   • Spread meat and vegetable mixture evenly in a baking dish.

   • Top with mashed potatoes, spreading evenly. Use a fork to create texture on top for browning.

4. Bake:

   • Bake in preheated oven for 20–25 minutes, until the top is golden and slightly crispy.

5. Serve:

   • Let cool slightly, then serve warm.

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Tips & Variations:

• 🧄 Cheesy topping: Mix ½ cup shredded cheddar into mashed potatoes.

• 🍖 Extra veggies: Add corn, green beans, or mushrooms to the filling.

• 🥄 Make-ahead: Prepare filling and mashed potatoes ahead, assemble, and refrigerate until baking.

• 🥔 Crispy topping: Brush mashed potatoes with a little melted butter before baking.

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I can also give a slow cooker Shepherd’s Pie version that’s extra hands-off but just as comforting. Do you want that?