Traditional Shepherd's Pie

• 2 lbs Ground lamb
• 1 large Onion, diced
• 2 medium Carrots, diced
• 1 cup Peas
• 2 tbsp Tomato paste
• 1 cup Beef broth
• 3 lbs Potatoes, peeled
• 0.5 cup Butter

  Suggested swaps

  Coconut oil · 1:1 ratio — Works well in baking; adds slight coconut flavor

  Olive oil · 3:4 ratio — Use ¾ cup oil per 1 cup butter; best for savory dishes
• 0.5 cup Milk

  Suggested swaps

  Oat milk · 1:1 ratio — Creamy texture; works in most recipes

  Almond milk · 1:1 ratio — Lighter flavor; may be thinner than whole milk
• 2 tbsp Worcestershire sauce

Instructions

1. Preheat oven to 400°F (200°C).
2. Boil potatoes until tender, about 20 minutes. Drain and mash with butter and milk.
3. Meanwhile, brown lamb in a large skillet. Drain excess fat.
4. Add onion and carrots, cook until softened, about 5 minutes.
5. Stir in tomato paste, Worcestershire, and broth. Add peas.
6. Simmer for 10 minutes until thickened.
7. Transfer meat mixture to a 9x13 baking dish. Spread mashed potatoes on top.
8. Bake for 25 minutes until potatoes are golden. Let rest 10 minutes before serving.

Tips & Notes