Shepherd’s pie

Here’s a simple, classic Shepherd’s Pie recipe that’s hearty, protein-packed, and teen-friendly 🍲

Ingredients (Serves 4–6)

Filling:

• 1 lb (450 g) ground beef or lamb
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup peas (frozen is fine)
• 2 tablespoons tomato paste or ketchup
• ½ cup beef or vegetable broth
• 1 teaspoon Worcestershire sauce (optional)
• Salt & pepper to taste

Topping:

• 3 cups mashed potatoes (about 3 medium potatoes)
• 2 tablespoons butter
• ¼ cup milk
• Salt & pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook filling:
   • In a skillet over medium heat, cook onions and garlic until soft.
   • Add ground meat, cook until browned.
   • Stir in carrots, peas, tomato paste, broth, and Worcestershire sauce.
   • Simmer 5–10 minutes until slightly thickened. Season with salt & pepper.
3. Make mashed potatoes:
   • Boil potatoes until tender.
   • Mash with butter, milk, salt, and pepper.
4. Assemble pie:
   • Spread meat/veggie mixture in a baking dish.
   • Top evenly with mashed potatoes.
   • Optional: make ridges with a fork for a golden crust.
5. Bake 20–25 minutes until the top is lightly golden.

Tips & Variations

• Cheesy topping: sprinkle shredded cheese on top before baking.
• Faster version: use pre-made mashed potatoes or instant mash.
• Extra veggies: add corn, green beans, or mushrooms.
• Individual portions: bake in ramekins for single servings.

If you want, I can also give you a high-protein Shepherd’s Pie version that’s even better for muscle-building or after-school meals.

Do you want me to make that version?