Shepherd's Pie

🛒 Ingredients

• Ground Lamb, lean 500 g · 1250 kcal
• Potatoes 1000 g · 770 kcal
• Onion 150 g · 60 kcal
• Carrots 150 g · 60 kcal
• Frozen Peas 150 g · 120 kcal
• Garlic 10 g · 15 kcal
• Tomato Paste 30 g · 25 kcal
• Worcestershire Sauce 15 g · 15 kcal
• Beef Stock 250 g · 25 kcal
• All-purpose flour 20 g · 70 kcal
• Whole Milk 100 g · 60 kcal
• Unsalted Butter 50 g · 360 kcal
• Olive Oil 14 g · 120 kcal

👨‍🍳 Instructions

1. Peel and chop potatoes, then boil them in salted water until very tender; drain well and mash with milk and 30g butter until smooth and creamy, seasoning with salt and pepper.
2. Preheat oven to 190°C (375°F). In a large oven-safe skillet or casserole dish, heat olive oil over medium-high heat.
3. Add ground lamb to the hot oil and cook, breaking it up with a spoon, until browned; drain excess fat.
4. Add chopped onion, carrots, and garlic to the skillet; sauté for 5-7 minutes until vegetables soften.
5. Stir in tomato paste and flour, cooking for 1 minute; then gradually whisk in beef stock and Worcestershire sauce until smooth.
6. Bring to a simmer, then reduce heat and cook for 5-10 minutes until the sauce thickens; stir in frozen peas and season the lamb filling with salt and pepper to taste.
7. Spread the mashed potato evenly over the lamb filling, creating peaks with a fork for a crispy topping.
8. Bake for 25-30 minutes, or until the potato topping is golden brown and the filling is bubbling; let stand for a few minutes before serving.