Step 1: Prepare the Meat Filling
Cook the Meat: In a large skillet, brown the ground beef or lamb over medium heat. Break it apart with a spatula and cook until fully browned. Drain excess fat if necessary.
Sauté the Vegetables: Add the finely chopped onion and minced garlic to the meat. Sauté for about 3-4 minutes, until the onion becomes translucent.
Add Carrots and Peas: Stir in the diced carrots and peas, cooking for an additional 5 minutes. The vegetables should be tender but not mushy.
Season the Filling: Add the tomato paste, Worcestershire sauce, and broth to the skillet. Stir until well combined. Season with salt and pepper to taste. Allow the mixture to simmer for about 10 minutes, until thickened.
Step 2: Make the Mashed Potato Topping
Boil the Potatoes: While the meat filling is simmering, place the peeled and cubed potatoes in a pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes.
Mash the Potatoes: Drain the potatoes and return them to the pot. Add the butter and milk. Mash until smooth and creamy. Season with salt to taste.
Step 3: Assemble the Shepherd’s Pie
