Shepherd’s Pie
Ingredient:
For the meat filling:
– 800 g (about 1.7 lb) ground beef (or a mix of beef and lamb for deeper flavor)
– 1–2 tbsp vegetable oil or butter
– 1 large onion, finely chopped
– 2 medium carrots, diced
– 2 celery stalks, chopped (optional)
– 2–3 garlic cloves, minced
– 1/3 cup (80 ml) tomato sauce or diluted tomato paste
– 1 cup (240 ml) beef or chicken broth
– 1–2 tbsp Worcestershire sauce (or to taste)
– 1–2 tsp dried thyme or a couple sprigs fresh thyme
– 1–2 tbsp flour (optional, to thicken) or 1–2 tbsp cornstarch dissolved in water
– Salt and black pepper to taste
– 1/2 cup frozen peas (optional)
– 1/2 cup sweet corn (optional)
For the mashed potato topping:
– 1.2–1.5 kg (about 2.5–3.3 lb) potatoes (about 6 medium), peeled and chopped for boiling
– 60–100 g (4–7 tbsp) butter, to taste
– 1/2 cup (120 ml) warm milk or light cream (more if needed for desired texture)
– Salt and black pepper to taste
– 1/2 cup grated cheese (optional, e.g., cheddar, for a golden top)
Seasoning and garnish:
– A pinch of nutmeg (optional, in the potatoes)
– Chopped parsley for serving (optional)
