Shepherd's Pie
A warm, hearty dish combining ground meat and vegetables, topped with creamy mashed potatoes, perfect for cold days.
Ingredients
For the filling
- 1 lb ground lamb (or beef) Use ground lamb or beef based on preference.
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup peas
- 2 tablespoons tomato paste
- 1 cup beef or vegetable broth
- 1 teaspoon Worcestershire sauce
For the topping
- 4 cups mashed potatoes Make mashed potatoes creamy with butter and milk.
- Chopped fresh parsley for garnish Optional garnish.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large skillet, heat olive oil over medium heat. Add the onion, carrots, and celery, and cook until softened.
- Add garlic and cook for another minute.
- Add the ground lamb (or beef) to the skillet, season with salt and pepper, and cook until browned.
- Stir in the tomato paste, broth, peas, and Worcestershire sauce. Simmer for 5-10 minutes until the mixture thickens.
Assembly and Baking
- Transfer the meat mixture to a baking dish and spread the mashed potatoes over the top.
- Use a fork to create peaks in the potatoes.
- Bake in the preheated oven for 20-25 minutes or until the top is golden brown.
- Garnish with fresh parsley before serving.
Notes
To store Shepherd's Pie, let it cool completely, cover it with plastic wrap or aluminum foil, and place it in the refrigerator for 3-4 days. It can also be frozen for up to 2 months. Reheat in the oven at 350°F (175°C) until heated through.