Shepherd’s pie

Here’s a recipe for a classic Shepherd’s Pie, a comforting and hearty dish made with ground meat, vegetables, and mashed potatoes. It’s easy to make and perfect for a cozy dinner!

Shepherd’s Pie Recipe

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 4-6

Ingredients:

For the Meat Filling:

• 1 lb (450g) ground lamb (traditional for Shepherd’s Pie) or ground beef (for Cottage Pie)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 cup carrots, diced
• 1/2 cup corn (optional)
• 2 tablespoons tomato paste
• 1 cup beef broth (or lamb broth if using lamb)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary (optional)
• Salt and pepper to taste
• 2 tablespoons olive oil

For the Mashed Potatoes:

• 4 large potatoes (Yukon Gold or Russet), peeled and cubed
• 4 tablespoons unsalted butter
• 1/2 cup milk (more if needed)
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional, for topping)

Instructions:

1. Make the Mashed Potatoes:

• Bring a large pot of salted water to a boil and add the cubed potatoes. Cook for about 10-12 minutes, or until the potatoes are fork-tender.
• Drain the potatoes and return them to the pot. Mash them with butter, milk, salt, and pepper until smooth and creamy. Set aside.

2. Cook the Meat Filling:

• In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes until softened.
• Add the minced garlic and cook for another 30 seconds until fragrant.
• Add the ground lamb or beef to the pan. Cook, breaking it apart with a spoon, until browned and fully cooked.
• Stir in the tomato paste and cook for 2 minutes to caramelize it.
• Add the beef broth, Worcestershire sauce, thyme, rosemary (if using), and season with salt and pepper. Let it simmer for 5-7 minutes, allowing the sauce to thicken.
• Add the peas, carrots, and corn (if using). Stir to combine and cook for another 3-4 minutes until the vegetables are tender. Remove from heat.

3. Assemble the Shepherd’s Pie:

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