Ingredients
- 1 lb (450g) ground lamb or beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 cup beef broth
- 2 tbsp flour (optional, for thickening)
- 2 tbsp butter
- 2 lbs (900g) potatoes, peeled and cubed
- ½ cup milk
- 1 cup shredded cheddar cheese (optional)
- Salt & pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the potatoes: Boil potatoes in salted water until tender. Drain, mash with butter, milk, salt, and pepper. Set aside.
- Cook the filling: In a skillet, cook ground lamb/beef until browned. Add onions, garlic, and carrots; cook until softened.
- Stir in tomato paste, Worcestershire sauce, and flour (if using). Slowly add beef broth, simmer until thickened. Add peas and mix well.
- Assemble: Spread the meat mixture in a baking dish. Top with mashed potatoes, spreading evenly. Sprinkle cheese on top (if using).
- Bake: Place in a preheated oven at 375°F (190°C) for 20–25 minutes, or until golden on top.
- Serve: Garnish with parsley and enjoy warm.
Would you like me to make this traditional Shepherd’s Pie with lamb only, or keep it as a cottage pie (with beef) version too?