Shepherd pie

Ingredients:

For the meat filling:

• 1 lb (450g) ground lamb (or beef)
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup peas (frozen or fresh)
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 cup beef broth
• 1 tsp fresh thyme (or ½ tsp dried)
• Salt & pepper to taste
• 2 tsp flour or cornstarch (optional, for thickening)

For the mashed potato topping:

• 2 lbs (900g) potatoes, peeled and cubed
• 4 tbsp butter
• ½ cup milk (or heavy cream)
• Salt to taste
• Optional: ½ cup shredded cheddar cheese for topping

Instructions:

1. Boil the Potatoes:
   • Boil potatoes in salted water until tender (about 15 minutes). Drain.
   • Mash with butter, milk, and salt until smooth. Set aside.
2. Prepare the Meat Filling:
   • Heat oil in a skillet over medium heat.
   • Add onion and carrots. Sauté for 5 minutes.
   • Add garlic, cook for 1 more minute.
   • Add ground lamb/beef. Cook until browned. Drain excess fat.
   • Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
   • Add peas and beef broth. Simmer for 5–10 minutes until thickened (add flour or cornstarch if needed).
3. Assemble the Pie:
   • Preheat oven to 400°F (200°C).
   • Spread meat filling evenly in a baking dish.
   • Top with mashed potatoes. Smooth the top, and use a fork to create texture.
   • Optional: Sprinkle cheese on top.
4. Bake:
   • Bake for 20–25 minutes, or until the top is golden and edges are bubbling.
   • Broil the top for 2–3 minutes if you like a crispier crust.
5. Rest and Serve:
   • Let cool slightly before serving. Enjoy!