Shepherd's Pie

🔥 Prep

• Peel and dice the 800 g potatoes into roughly 2 cm cubes.
• Finely chop the 1 onion.
• Peel and dice the 1 carrot into small dice.
• Measure out 50 g peas (if frozen, no need to thaw).
• Measure out 50 g butter and 50 ml milk, keeping them separate.

🔥 Cook

• 1. Place the diced potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil over high heat; then reduce to medium and simmer for 15 minutes until fork‑tender.
• 2. While the potatoes cook, heat a large skillet over medium‑high heat and add 25 g of the butter.
• 3. Add the chopped onion and diced carrot to the skillet; sauté for 5 minutes until softened.
• 4. Add the 500 g lamb mince to the skillet, breaking it up with a spoon, and cook for 8‑10 minutes over medium‑high heat until browned and no longer pink.
• 5. Stir in the 50 g peas and cook for another 2 minutes; season with salt and pepper to taste.
• 6. Remove the skillet from heat and transfer the meat mixture to an oven‑safe baking dish, spreading it evenly.
• 7. Drain the cooked potatoes and return them to the pot; mash with the remaining 25 g butter and 50 ml milk until smooth and creamy; season with salt and pepper.
• 8. Spoon the mashed potatoes over the meat layer, using a fork to create a decorative pattern; dot the top with a few small butter pieces if desired.
• 9. Place the dish in a pre‑heated oven at 200 °C (or 390 °F) and bake for 25‑30 minutes until the potato topping is golden brown and the filling is bubbling.
• 10. Remove from the oven and let rest for 5 minutes before serving.

🔥 Serve

• Allow the Shepherd's Pie to rest briefly, then cut into generous portions.
• Garnish with a sprinkle of fresh chopped parsley for color and freshness.
• Serve hot alongside a simple green salad or steamed seasonal vegetables such as green beans or broccoli.
• Optional: accompany with crusty bread or a dollop of mint yogurt sauce for extra flavor.