Shepherd's Pie
A traditional British bake with a rich, juicy meat filling in a hearty Worcestershire-spiked sauce, topped with a golden, crispy layer of smooth mashed potatoes.
Ingredients
- minced lamb or beef600 g
- potato900 g
- carrot2 pcs
- onion1 pcs
- celery1 stalk
- garlic2 cloves
- green peas100 g
- tomato paste2 tbsp
- Worcestershire sauce1 tbsp
- broth300 ml
- butter50 g
- milk80 ml
- salt1 to taste
Instructions
Cut the potatoes into cubes and boil in salted water for 15–18 minutes until tender, then drain.
Mash the potatoes with butter and milk until smooth, and season with salt to taste.
Finely chop the onion, carrot and celery, and mince the garlic; sauté in a large skillet with oil for 5–7 minutes until softened.
Add the ground meat and fry over high heat for 8–10 minutes until browned, breaking up any lumps with a spatula.
Stir in the Worcestershire sauce, tomato paste, stock and peas; simmer over medium heat for 12–15 minutes until the sauce thickens.
Spread the meat filling in an even layer in an ovenproof baking dish.
Spread the mashed potatoes evenly on top, smooth the surface and score with a fork for a crispier crust.
Bake at 200°C for 20–25 minutes until golden brown; let rest for 5 minutes before serving.
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