Classic British Shepherd’s Pie Recipe

Ingredients:

• 1 lb (450g) ground lamb (or beef for Cottage Pie)
• 1 onion, finely chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup (240ml) beef broth
• 2 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 1 cup (150g) frozen peas
• 2 tbsp olive oil

For the Mashed Potatoes:

• 2 lbs (900g) potatoes, peeled and diced
• 4 tbsp butter
• ½ cup (120ml) milk
• Salt and pepper to taste
• ½ cup (50g) shredded cheddar cheese (optional)

Instructions:

1. Prepare the Mashed Potatoes:

   • Boil the potatoes in salted water until tender (about 15-20 minutes).
   • Drain and mash them with butter, milk, salt, and pepper until smooth. Set aside.

2. Cook the Meat Filling:

   • Heat olive oil in a large pan over medium heat.
   • Add onions, carrots, and garlic, and sauté until softened.
   • Add ground lamb and cook until browned, breaking it apart with a spoon.
   • Stir in tomato paste, Worcestershire sauce, thyme, and rosemary.
   • Pour in beef broth and let simmer for 10 minutes until slightly thickened.
   • Stir in frozen peas and cook for another 2 minutes.

3. Assemble the Shepherd’s Pie:

   • Preheat oven to 400°F (200°C).
   • Spread the meat mixture evenly in a baking dish.
   • Top with mashed potatoes, spreading evenly with a spatula.
   • If desired, sprinkle shredded cheddar cheese on top.

4. Bake:

   • Bake for 20-25 minutes, or until golden brown and bubbling.
   • Let cool slightly before serving.