Shepherd’s Pie: A Hearty and Comforting Classic

Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Drain the potatoes and return them to the pot. Mash the potatoes with butter, milk (or cream), and salt and pepper until smooth and creamy. Set aside.
2. Cook the Meat Filling:

In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened.
Add the ground lamb (or beef) to the skillet and cook until browned, breaking up the meat with a spoon. Drain excess fat if necessary.
Stir in the diced carrots, peas, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.
Pour in the broth and simmer the mixture for 10-15 minutes, or until the vegetables are tender and the sauce has thickened. Taste and adjust seasoning if necessary.
3. Assemble the Shepherd’s Pie:

Preheat your oven to 375°F (190°C).
Transfer the meat mixture into a baking dish (9×9 or similar size). Spread the mashed potatoes evenly on top, smoothing them with a spatula.
For an extra touch, sprinkle shredded cheddar cheese over the mashed potatoes if desired.
4. Bake:

Bake the Shepherd’s Pie in the preheated oven for 20-25 minutes, or until the top is golden and the filling is bubbling at the edges.
If the top isn’t golden enough, place the dish under the broiler for an additional 2-3 minutes to achieve a crispy, golden crust.
5. Serve:

Let the Shepherd’s Pie rest for 5-10 minutes before serving. Garnish with fresh parsley or thyme, if desired.
Serving and Storage Tips