IngredientsFor the filling:1 lb (450g) ground lamb (or beef)1 tbsp olive oil or butter1 onion, finely chopped2 carrots, diced2 celery stalks, diced2 cloves garlic, minced2 tbsp tomato paste1 cup beef broth (or lamb stock)1 tbsp Worcestershire sauce1 tsp fresh thyme (or ½ tsp dried)1 cup frozen peas (or mixed vegetables)Salt & black pepper, to tasteFor the mashed potato topping:2 lbs (900g) potatoes, peeled and cut into chunks4 tbsp butter½ cup milk or creamSalt & pepper, to tasteOptional: ¼ cup grated cheddar cheese for toppingInstructions1. Make the Mashed PotatoesBoil potatoes in salted water until fork-tender (about 15–20 minutes).Drain and mash with butter, milk, salt, and pepper until smooth.Set aside.2. Cook the FillingIn a large skillet, heat oil over medium-high heat.Add the ground lamb and cook until browned. Drain excess fat if needed.Add onion, carrots, celery, and garlic. Cook 5–7 minutes until softened.Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.Pour in broth; simmer for 5–10 minutes until slightly thickened.Stir in peas, then remove from heat.3. AssembleSpread the meat mixture evenly in a baking dish (about 9×9 inches).Spoon mashed potatoes on top and spread evenly.Use a fork to create ridges (these brown nicely).Optional: Sprinkle cheese over the top.4. BakeBake at 400°F (200°C) for 20–25 minutes, until the top is golden and the filling is bubbling around the edges.Let rest 10 minutes before serving. Serving TipsServe with a simple green salad or buttered peas.It’s even better the next day — the flavors deepen overnight.Can be frozen before baking for easy make-ahead meals.
Classic Shepherd’s Pie
