Shepherd’s Pie

Ingredients

1 lb Ground lamb (or ground beef)
1 medium Onion (diced)
1 cup Carrots (diced)
1 cup Peas (frozen or fresh)
2 cloves Garlic (minced)
1 tbsp Worcestershire sauce
2 tbsp Tomato paste
1/2 cup Beef or chicken broth
1 tsp Salt
1/s tsp Black pepper
2 tbsp Olive oil
4 cups Mashed potatoes (prepared)
2 tbsp Butter (for mashed potatoes)
For garnish: Fresh parsley (chopped, optional)
Serves 4-6

Preparation

Cook the Meat and Vegetables:

Heat 2 tbsp of olive oil in a large skillet over medium heat. Add the diced onion and carrots, and sauté for about 5 minutes until softened.

Add the ground lamb (or beef) to the skillet, breaking it up with a spoon, and cook until browned, about 7-8 minutes. Drain any excess fat.

Add the garlic, Worcestershire sauce, tomato paste, salt, and pepper. Stir to combine and cook for another 1-2 minutes.

Stir in the broth and peas, then reduce the heat and let the mixture simmer for 5 minutes. Remove from heat and set aside.

Prepare the Mashed Potatoes:

If not already prepared, make a batch of mashed potatoes using 4 cups of cooked potatoes, butter, and season with salt and pepper to taste.

Assemble the Shepherd’s Pie:

Preheat the oven to 400°F (200°C).

Spread the meat and vegetable mixture evenly in the bottom of a 9x13-inch baking dish.

Spread the mashed potatoes over the top of the meat mixture, smoothing it out with a spoon. Use a fork to create peaks or ridges on the mashed potatoes.

Bake:

Bake the shepherd’s pie for 20-25 minutes, or until the mashed potatoes are golden brown and slightly crispy on top.

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