Ingredients:
1 lb ground lamb (or beef)
1 onion, finely chopped
2 carrots, diced
1 cup peas (fresh or frozen)
2 tablespoons tomato paste
1 cup beef broth
2 tablespoons Worcestershire sauce
4 cups mashed potatoes (freshly made or leftovers)
1 tablespoon butter
1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
Salt and pepper, to taste
Directions:
Preheat the oven to 400°F (200°C).
Sauté the onions and carrots in a large skillet over medium heat until softened, about 5 minutes.
Add the ground lamb (or beef) and cook until browned, breaking it up as it cooks. Season with salt, pepper, and thyme.
Stir in the tomato paste, Worcestershire sauce, and beef broth. Let the mixture simmer for 10 minutes, then stir in the peas.
Transfer the meat mixture into a baking dish and spread it evenly.
Top the meat mixture with mashed potatoes, spreading them out with a spoon. Use a fork to create ridges on top for extra crispness.
Dot with butter and bake in the oven for 20-25 minutes, until the top is golden brown and crispy.
Let the Shepherd’s Pie rest for 5 minutes before serving.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Calories: 450 kcal per serving
