Shepherd'S Pie | FoodieAtlas

Ingredients

For the Filling:
1 lb (450 g) ground lamb (or beef for Cottage Pie)
1 large onion, finely chopped
2 cloves garlic, minced
2 large carrots, peeled and diced
1 cup (150 g) frozen peas
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 cup (240 ml) beef or lamb broth
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Salt and black pepper to taste
For the Mashed Potatoes:
2 lbs (900 g) potatoes, peeled and cut into chunks
1/2 cup (120 ml) milk
1/4 cup (60 g) butter
Salt and black pepper to taste

Instructions

Prepare the Filling

In a large skillet, cook the ground lamb over medium heat until browned. Drain any excess fat.

Add the finely chopped onion and minced garlic to the skillet, and cook until softened, about 5 minutes.

Stir in the diced carrots and cook for another 5 minutes.

Add the tomato paste, Worcestershire sauce, beef or lamb broth, thyme, salt, and black pepper. Stir to combine.

Bring the mixture to a simmer and cook for about 20 minutes, or until the carrots are tender and the sauce has thickened.

Stir in the frozen peas and cook for an additional 5 minutes.

Transfer the filling to a baking dish and spread it out evenly.

Prepare the Mashed Potatoes

While the filling is cooking, place the potatoes in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.

Drain the potatoes and return them to the pot.

Add the milk and butter, and mash until smooth and creamy.

Season with salt and black pepper to taste.

Assemble the Shepherd's Pie

Preheat your oven to 400°F (200°C).

Spread the mashed potatoes evenly over the filling in the baking dish, using a fork to create a decorative pattern on the surface.

Bake the Shepherd's Pie

Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the top is golden brown and the filling is bubbling.

Serve

Allow the Shepherd's Pie to cool slightly before serving.