Ingredients
For the filling:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 large carrot, diced
- 1 cup peas (fresh or frozen)
- 1 pound ground lamb (or substitute with ground beef for Cottage Pie)
- Salt and pepper, to taste
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried rosemary)
For the mashed potato topping:
- 2 pounds potatoes (Russet or Yukon Gold), peeled and cut into chunks
- 4 tablespoons butter
- ½ cup milk (or more as needed)
- Salt and pepper, to taste
Instructions
- Prepare the Mashed Potatoes:
Place the potatoes in a large pot and cover with cold water. Bring to a boil, then simmer for 15-20 minutes or until tender. Drain and mash with butter, milk, salt, and pepper until smooth. Set aside.
- Prepare the Filling:
Preheat your oven to 400°F (200°C). Heat olive oil in a large skillet over medium heat. Add onion, garlic, and carrot, and sauté until softened, about 5 minutes.
- Cook the Meat and Seasonings:
Add the ground lamb (or beef) to the skillet, breaking it up with a spoon, and cook until browned. Season with salt and pepper, then stir in the tomato paste, Worcestershire sauce, beef broth, thyme, and rosemary. Bring to a simmer, and cook for 10-15 minutes, until the mixture has thickened. Stir in the peas.
- Assemble and Bake:
Transfer the meat and vegetable mixture to a baking dish. Spoon the mashed potatoes on top, spreading them evenly to cover the filling. For a golden finish, use a fork to create texture on the surface.
- Bake the Pie:
Bake in the preheated oven for 20 minutes, or until the top is lightly browned and the filling is bubbling.
- Serve and Enjoy:
Let the shepherd’s pie cool for a few minutes before serving. Enjoy warm!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: dinner
- Method: bake
