Ingredients
For the Meat Filling:
1 pound ground lamb or beef, if preferred
1 onion chopped
2 carrots diced
2 cloves garlic minced
1 cup frozen peas
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 cup beef or lamb broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons all-purpose flour
For the Mashed Potato Topping:
2 pounds potatoes peeled and cubed
1/4 cup butter
1/2 cup milk
Salt and pepper to taste
1/4 cup grated Parmesan cheese optional
Instructions
Prepare the Mashed Potatoes:
Boil the potatoes in salted water until tender, about 15-20 minutes.
Drain and return potatoes to the pot. Add butter and milk. Mash until smooth and creamy. Season with salt and pepper to taste. Set aside.
Make the Meat Filling:
In a large skillet, cook the ground lamb or beef over medium heat until browned. Drain excess fat.
Add the chopped onions, carrots, and garlic to the pan and sauté until the vegetables are softened, about 5 minutes.
Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, and season with salt and pepper. Cook for 2 minutes.
Sprinkle the flour over the meat mixture and stir to combine. Pour in the broth and bring to a simmer. Let the mixture thicken slightly, then add the peas. Cook for another few minutes until everything is well combined and slightly thickened.
Assemble the Shepherd’s Pie:
Preheat your oven to 400°F (200°C).
Transfer the meat mixture to a greased baking dish (about 9×13 inches or similar). Spread the mashed potatoes evenly over the top. Rough up the surface with a fork so that there are peaks that will get well browned. You can sprinkle grated Parmesan cheese over the top for extra flavor.
Bake:
Place the dish in the oven and bake for about 20 minutes or until the mashed potatoes are golden brown and crispy on top.
Serve:
Let the Shepherd’s Pie cool for at least 10 minutes before serving. This resting time helps the pie set, making it easier to serve.
