Ingredients:
- For the filling:
- 500g lamb mince (or beef for Cottage Pie)
- 1 large onion, finely chopped
- 2-3 medium carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 500ml beef or chicken stock
- 1 tsp fresh rosemary, chopped (or ½ tsp dried)
- 1 tsp fresh thyme, chopped (or ½ tsp dried)
- 1 cup frozen peas
- Salt and pepper to taste
- 2 tbsp olive oil
- For the topping:
- 900g potatoes, peeled and chopped
- 85g butter
- 3 tbsp milk (or cream for extra richness)
- Salt and pepper to taste
- Optional: ¼ cup grated cheddar cheese for a golden crust
Instructions:
- Prepare the filling:
- Heat olive oil in a large skillet over medium heat. Add the onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
- Increase the heat slightly and add the lamb mince. Cook until browned, breaking it up with a spatula.
- Stir in the tomato paste and Worcestershire sauce, cooking for another 2 minutes.
- Pour in the stock, add the rosemary and thyme, and season with salt and pepper. Simmer for 20-25 minutes until the mixture thickens slightly.
- Stir in the frozen peas and cook for another 2 minutes. Remove from heat and set aside.
- Make the mashed potato topping:
- Boil the potatoes in salted water until tender, about 15 minutes. Drain and return to the pot.
- Mash the potatoes with butter, milk, salt, and pepper until smooth and creamy.
- Assemble the pie:
- Preheat your oven to 200°C (400°F).
- Spread the meat mixture evenly in a baking dish. Top with the mashed potatoes, spreading them to cover the filling completely. Use a fork to create texture on the surface.
- If desired, sprinkle grated cheddar cheese on top for a golden crust.
- Bake:
- Place the dish in the oven and bake for 25-30 minutes, or until the top is golden and the filling is bubbling at the edges.
- Let the pie rest for 5 minutes before serving.
Tips:
- For a richer flavor, add a splash of red wine to the filling while simmering.
- You can prepare the pie in advance and refrigerate it. Bake it fresh when ready to serve.
- Swap lamb for beef if you prefer a Cottage Pie variation.
Enjoy your homemade Shepherd’s Pie! Let me know how it turns out. 😊