Shepherd’s Pie
Ingredients:
- 1 lb ground lamb (or ground beef for Cottage Pie)
- 1 onion, finely chopped
- 2 carrots, diced
- 1 cup peas (frozen or fresh)
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth
- 2 lbs potatoes, peeled and chopped
- 4 tablespoons unsalted butter
- 1/4 cup whole milk
- Salt and pepper, to taste
- 1 tablespoon olive oil
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Cook the Filling: Heat olive oil in a large skillet over medium heat. Add the chopped onions, garlic, and carrots, cooking until softened. Add the ground lamb and cook until browned.
- Add Tomato Paste and Broth: Stir in the tomato paste and Worcestershire sauce. Pour in the beef broth and bring to a simmer. Add the peas and cook for another 5-7 minutes until the mixture thickens slightly. Season with salt and pepper.
- Boil the Potatoes: While the filling simmers, boil the potatoes in a large pot of salted water for 10-15 minutes or until tender. Drain and mash with butter, milk, salt, and pepper until smooth.
- Assemble the Pie: Transfer the meat mixture into a baking dish. Spread the mashed potatoes evenly over the top, making sure to cover the filling completely. Use a fork to create ridges on the surface.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes until the potatoes are golden brown on top.
- Serve: Let the pie cool slightly before serving. Enjoy!
Notes:
For extra flavor, sprinkle grated cheese over the mashed potatoes before baking. You can also substitute lamb with beef for a traditional Cottage Pie.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 500 kcal |
| Fat | 25g |
| Carbohydrates | 40g |
| Protein | 25g |
User Reviews:
Emily W.: "This was such a comforting dish! The mashed potatoes were perfectly creamy."
John H.: "A classic! I made it with beef and it turned out fantastic."