classic recipe for Shepherd’s Pie

Here’s a classic recipe for Shepherd’s Pie, a hearty and comforting dish made with savory ground lamb (or beef for a variation called Cottage Pie), vegetables, and creamy mashed potatoes, all baked to perfection. This dish is perfect for family dinners or a cozy meal.

Classic Shepherd’s Pie Recipe

Ingredients:

For the Meat Filling:

• 1 lb ground lamb (or ground beef for Cottage Pie)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 1 cup frozen peas
• 1/4 cup tomato paste
• 1 tablespoon Worcestershire sauce
• 1 cup beef broth (or lamb broth if available)
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil (for cooking)

For the Mashed Potatoes:

• 2 lbs potatoes (Yukon Gold or Russet are ideal)
• 1/2 cup unsalted butter
• 1/2 cup whole milk (or heavy cream for a richer texture)
• Salt and pepper to taste
• 1/4 teaspoon garlic powder (optional, for extra flavor)
• 1/4 cup grated cheddar cheese (optional, for topping)

Instructions:

1. Make the Mashed Potatoes:

• Peel and chop the potatoes into even-sized chunks. Place them in a large pot of salted water and bring to a boil. Cook for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
• Drain the potatoes and return them to the pot. Add the butter, milk (or cream), and mash until smooth and creamy. Season with salt, pepper, and garlic powder (if using). Set aside.

2. Prepare the Meat Filling:

• While the potatoes are cooking, heat the olive oil in a large skillet over medium heat. Add the ground lamb (or beef) and cook, breaking it apart with a spatula, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
• Add the chopped onion and minced garlic to the skillet and cook for 2-3 minutes, until softened.
• Stir in the diced carrots, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Cook for another 3-4 minutes.
• Pour in the beef broth and bring the mixture to a simmer. Cook for 5-7 minutes, or until the liquid has reduced slightly and the carrots are tender. Stir in the frozen peas and cook for another 2 minutes. Taste and adjust seasoning if needed.

3. Assemble the Shepherd’s Pie:

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