Shepherd’s pie

Here’s a simple, classic Shepherd’s Pie recipe 😊
(Traditional shepherd’s pie uses lamb; if you use beef, it’s technically called cottage pie.)

Ingredients

For the filling

• 1 lb (450 g) ground lamb
• 1 small onion, finely chopped
• 2 carrots, diced
• 1–2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup beef or lamb broth
• 1 tsp Worcestershire sauce
• 1 tsp dried thyme or rosemary
• Salt and pepper to taste
• 1 cup frozen peas

For the mashed potatoes

• 2 lb (900 g) potatoes, peeled and chopped
• 2–3 tbsp butter
• ¼–½ cup milk
• Salt to taste

Instructions

1. Boil the potatoes
   • Cook potatoes in salted water until fork-tender (15–20 minutes).
   • Drain, mash with butter and milk, season with salt. Set aside.
2. Make the filling
   • Preheat oven to 400°F / 200°C.
   • In a skillet, cook lamb over medium heat until browned.
   • Add onion and carrots; cook 5 minutes until softened.
   • Stir in garlic and tomato paste; cook 1 minute.
   • Add broth, Worcestershire sauce, herbs, salt, and pepper.
   • Simmer 10–15 minutes until thick. Stir in peas.
3. Assemble
   • Spread the meat mixture into a baking dish.
   • Spoon mashed potatoes on top and spread evenly.
   • (Optional: rough up the top with a fork for crispy bits.)
4. Bake
   • Bake 20–25 minutes until bubbling and lightly golden on top.
   • Let cool 5 minutes before serving.

Optional extras

• Sprinkle grated cheese on top of the potatoes
• Add a splash of red wine to the filling
• Mix an egg yolk into the mash for extra richness

If you want, I can make this super quick, vegetarian, or school-night simple—just tell me!