Shepherd's pie recipe

Ingredients :

For the filling:

1 lb ground lamb (or beef for a twist)

1 finely chopped onion

2 diced carrots

1 cup peas (fresh or frozen)

2 cloves of garlic, chopped

2 tablespoons of tomato paste

1 cup beef or vegetable broth

2 teaspoons Worcestershire sauce

Salt and pepper to taste

Fresh thyme leaves

For the mashed potatoes:

4 large potatoes, peeled and cubed

1/2 cup butter

1/2 cup of milk

Salt and pepper to taste

Instructions :

Filling preparation:

In a frying pan, brown the ground lamb over medium heat until completely browned. Drain excess fat.

Add the chopped onions, carrots and chopped garlic. Sauté until vegetables are tender.

Stir in the tomato paste, making sure it evenly coats the meat and vegetables.

Pour in broth and Worcestershire sauce. Season with salt, pepper and fresh thyme. Simmer until the mixture thickens

Add the peas and cook for an additional 2 to 3 minutes. Remove heat.

Mashed Potato Topping:

Boil the peeled and cubed potatoes until tender. Drain.

Mash the potatoes with butter, milk, salt and pepper until smooth and creamy.

Assembling the shepherd's pie:

Preheat your oven to 400°F (200°C).

Transfer the lamb and vegetable mixture to a baking dish, distributing it evenly.

Spoon the puree on top, creating a smooth layer with a fork.

For an extra touch, use the fork to create little peaks on the mashed potatoes. This promotes a golden crust when baking.

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown.