cootage pie

1. Prepare the Mashed Potatoes:

1. Boil the potatoes: Place the peeled and cut potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for about 15-20 minutes, or until the potatoes are fork-tender.
2. Mash the potatoes: Drain the potatoes and return them to the pot. Add the butter, milk, salt, and pepper. Mash until smooth and creamy. Set aside.

2. Make the Meat Filling:

1. Heat olive oil in a large skillet or saucepan over medium heat. Add the ground lamb (or beef) and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 7-10 minutes. Drain excess fat if necessary.
2. Add onions and carrots: Add the chopped onion and carrots to the skillet and cook for about 5 minutes, until the vegetables are softened.
3. Add garlic and tomato paste: Stir in the garlic and tomato paste and cook for another minute.
4. Add the liquids: Pour in the beef or vegetable broth and Worcestershire sauce. Stir in the thyme, rosemary, salt, and pepper. Let the mixture simmer for about 10-15 minutes, until the sauce has thickened and the vegetables are tender.
5. Stir in the peas: Add the peas and cook for an additional 2-3 minutes. Taste the filling and adjust seasoning if needed.

3. Assemble the Shepherd’s Pie:

1. Preheat the oven to 400°F (200°C).
2. Layer the meat mixture: Spread the meat and vegetable mixture evenly in the bottom of a baking dish (about 9×9-inch or 2-quart size).
3. Top with mashed potatoes: Spoon the mashed potatoes on top of the meat mixture, spreading them evenly with a spatula. For a decorative touch, use a fork to create a pattern or lightly score the surface of the potatoes.
4. Bake: Place the Shepherd’s Pie in the oven and bake for 20-25 minutes, or until the top is golden brown and slightly crispy.

4. Serve and Enjoy!

Allow the Shepherd’s Pie to cool for a few minutes before serving. Enjoy this hearty, flavorful dish with a side of steamed vegetables or a simple salad!